The Best Pumpkin Bread

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This recipe is from Sally’s Baking Addiction Cookbook and makes an incredibly moist loaf of pumpkin bread. This fall favorite is packed with sweet cinnamon spice, chocolate chips, and tons of pumpkin flavor.

This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on

When September rolls around, I have the sudden itch to make any and every quick bread known to man. I’ve already made 3 loaves of cinnamon swirl banana bread, apple bread (recipe in my cookbook), and two loaves of this orange beauty. It is, by far, the best pumpkin bread.

This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on

This is my absolute favorite recipe for pumpkin bread. I love it so much that I included this very recipe in my cookbook last year. I’ve heard so many glowing reviews, that adding this recipe to my blog’s pumpkin archive was a no brainer.

What makes my pumpkin bread stand out from the rest is how supremely moist each slice is. And it’s jam-packed with pumpkin and cinnamon spice flavors. Oh! And this is one of the best parts: there are plenty of chocolate chips gracing every bite.

I’m telling you… this is some good stuff right here.

If you’ve tried it before, then you know what I’m talking about. If you haven’t, you need to add this lip-smacking bread to your fall baking list. Among all the pumpkin things I’m going nuts over at the moment. (pancakes!)

This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on

During my cookbook recipe testing, this pumpkin bread took me about 6 or 7 tries to get down just right. I vividly remember pulling a sunken bread out of the oven, a few angry words yelled, then slicing into a soggy loaf on my next try, more anger, and then a couple pumpkin breads in desperate need for flavor. After a week of this bread baking madness, I finally mastered the ingredients and the ratio of said ingredients.

There is a ton of pumpkin used in this pumpkin bread recipe. Hallelujah, the days of bland pumpkin breads are now behind us. I use so much pumpkin not only for flavor, but for moisture as well. Paired with oil, brown sugar, and 2 eggs – there isn’t a dry crumb in site.

Complementing the pumpkin flavors are my favorite fall spices: cinnamon, nutmeg, cloves… the gang’s all here. Something you don’t find in many pumpkin bread recipes is a splash of orange juice. I know it’s a little weird, but don’t be nervous. This bread will NOT taste like oranges! The reason I use it is because there needs to be just a touch of liquid to keep the baked bread from being overly dense. Milk works too if you don’t have OJ, but the subtle orange flavor is beautiful in this bread.

It’s absolute perfection in this bread.

If you can wait, this pumpkin chocolate chip bread is outstanding on day 2. Similar to banana bread’s flavor, the pumpkin and spice flavors are enhanced the day after its baked. I think it just gives the bread a chance to soak up all the pumpkin goodness. =)

This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on

The best part? No mixer required! Just 2 bowls, 1 whisk, 1 oven, and some pumpkin lovin’ friends and family to help you gobble it up. Bonus! This recipe makes incredible pumpkin chocolate chip muffins too – about 17-18 minutes in the oven, same oven temperature.

Pumpkin Chocolate Chip Bread

This recipe is from my cookbook, Sally's Baking Addiction Cookbook, and makes one heck of a moist loaf of pumpkin bread. This fall favorite is packed with sweet cinnamon spice, chocolate chips, and tons of pumpkin flavor.


  • 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg1
  • 1/4 teaspoon ground cloves1
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup (60ml) orange juice (or milk works too!)
  • 2/3 cup (120g) semi-sweet chocolate chips2


  1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
  3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
  4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days. But it won't last that long.
  5. Make ahead tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Recipe Notes:

  1. You can use 1/2 teaspoon pumpkin pie spice instead of these spices.
  2. Try using milk chocolate, white chocolate, dark chocolate, or even pecans/walnuts instead of the semi-sweet chocolate chips.

This recipe makes incredible pumpkin chocolate chip muffins too – about 20 minutes in the oven, same oven temperature. Makes about 15-18 muffins.

Want to make a bundt cake from this recipe? Simply make this pumpkin bundt cake (pretty much this exact recipe) and leave out the cream cheese filling. Add 1 and 1/2 cups chocolate chips. About 1 hour bake time.

Source: Sally's Baking Addiction Cookbook

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Rainbow Whisk | Bread Pan | Cooling Rack | Libby’s Pure Pumpkin

See more pumpkin recipes like these pumpkin crumb cake muffins.

Pumpkin crumb cake muffins on

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

My favorite recipe for pumpkin bread! The flavor is outstanding and it's so moist!
This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on


All Comments

  1. This is by far my favorite pumpkin bread recipe! I’ve made it the last few years and am planning to make a double batch to share with my coworkers this week. Thank you, Sally, for the BEST recipes! You’re my “go-to” whenever I’m looking to bake something. 🙂

    1. Thank you so much for sharing, Deborah! I really appreciate that. It’s my favorite pumpkin bread recipe too, with or without chocolate chips.

  2. Hi Sally!
    This looks delicious. My little guy and I just carved a pumpkin and I am ready to bake. We live at high altitude, actually 9,000 feet above sea level and was wondering if you have any high altitude adjustment suggestions?

    Thank you,

      1. I made a double batch, one loaf with chocolate chips, and the other without. The entire family loved them. The recipe was very easy to make. Thank you! ‍

      1. Great, thanks! Just to clarify, do you use just the swirl recipe in the pumpkin bread recipe or do you just bake the pumpkin bundt cake recipe in a loaf pan?

      2. Use this pumpkin bread recipe (not the bundt cake recipe) and add the cream cheese swirl– halved. It would be:
        6 ounces full-fat block cream cheese, softened to room temperature
        1/2 of a large egg (beat 1 egg, use 2 Tbsp)
        2 Tbsp granulated sugar
        1/4 teaspoon pure vanilla extract

  3. This really is the best pumpkin bread! The orange juice adds such a wonderful flavor!! Thanks For all your fabulous recipes 🙂

  4. Just tried this recipe last night and it was so yummy! The bread had great flavor and was so moist. Thank you for the great recipe!

  5. Love this recipe. So moist and the Chocolate chips add just the right amount of sweetness. I made mini loaves, took about 34 mins baking time. Giving them as Thanksgiving gifts. Thanks Lisa

  6. I love this recipe. I’ve made a bunch of times as written, and then played around with different variations to get it a little healthier so I could justify it as breakfast 🙂 The best version has been…
    – omitted brown sugar. Used 3/4 cup white sugar + 2 tbsp molasses.
    – swapped 3/4 cup of the flour for whole grain buckwheat flour
    – swapped 1/2 of the oil for unsweetened apple sauce
    This is a keeper and is definitely my go to pumpkin quick bread!

  7. Great recipe. I make these as breakfast muffins for my almost-five year old, so tweak a little for extra nutrition. I sub 3/4c half white whole wheat flour (KA), an extra egg, and use half grape seed oil (good fat), half hazelnut oil (flavor). He’s very lactose intolerant, so I sub high-protein soy milk. The extra egg means these take maybe 5-10 extra minutes in the oven. Oh and we add more like 3/4c bittersweet chocolate chips (Guittard). And: thanks for the reminder about proper flour measurements. I get lazy. We make these together, and I want him to learn proper technique! Thanks for a great baking site. I’ve read the entry on baking soda vs baking powder a few times.

  8. This is such an amazing recipe! It is so wonderfully moist and the taste is perfect. I won’t have to look any further, I’ve found the perfect pumpkin bread… thanks so much!

  9. Hi Sally, can this recipe be doubled without issue? Also, does the pumpkin puree need to be blotted at all to remove moisture? Thanks!

    1. Hi Christina! No need to blot the pumpkin for this pumpkin bread recipe. You want all that moisture! Doubling is fine, but I recommend making the batter twice. Working with more batter risks under or over-mixing, ruining the bread’s texture.

  10. Looking forward to making this! Question: I have a glass Pyrex loaf dish. Will the bread turn out the same using glass vs. aluminum/metal?

  11. I baked this pumpkin bread, but it was too moist and soggy in the center of the bread. It was ok when I tested it after 50 minutes in the oven, but later it collapsed. It is also very heavy, more like a brick! What did I do wrong? Should I use more baking soda or less orange juice? I used everything according to the recipe. It tastes good, though!

    1. Hi Susanne! Did you follow the recipe as written? I can’t imagine why it would taste heavy and soggy. If it tastes soggy and collapsed, it was underbaked. I don’t recommend more baking soda, but you can try reducing the orange juice.

  12. I am a baker from long ago and consider myself a darn good one at that!! Your pumpkin bread is without a doubt, THE VERY BEST I have ever eaten and then made. I could tell your recipes were ones to remember by the ingredients listed and the manner in which you bake yourself.
    Thank you for all the effort and research you do for so many!!! I am very glad I found you!!

    1. Hi Megan! Mini loaves take about the same time as pumpkin muffins– 20-25 minutes. But testing for doneness with a toothpick is recommended because mini loaf pans vary in size. Same oven temp (350F.)

  13. Just making sure- there is no baking powder in this recipe, just baking soda. Typically quick breads have one teaspoon of each.

  14. Hi Kristi! Unfortunately, you’d need to bake the loaf for at least 15-20 minutes for that center to heat up and by then, the edges would dry out. I’m so glad you love this pumpkin bread! I wonder what happened with this loaf. Did you change anything in the recipe or use a different pan?

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  1. Hi! I would like to make this over the weekend — I would like to use white whole wheat flour and replace the white sugar with coconut sugar — simple substitutions or not recommended?
    THANK YOU!!!

  2. Good morning, Sally! I LOVE your recipe and I’ve been making it for YEARS!! People always ooh and ahh and rave about it!! So thank you for sharing!! 🙂
    But I do have a question – last night, I baked it and my toothpick came out clean, but when I cut into the very middle section, it was slightly undone – tragedy!! Obviously it needed more time in the oven. But now it’s the morning after and I’m wondering if I could pop the rest back in the oven to finish cooking? Or will it dry out the loaf? Definitely a beginner baker question 🙂 Thank you!!

  3. Hi, how many muffins will this make and how far up should I fill the tins? Thanks! PS I made a loaf of the bread yesterday and it was the best pumpkin bread I’ve had!

  4. Hi! Let me start off by saying that I LOVE this recipe so much. However, I have a question/feedback? I made muffins out of mine because I don’t have a loaf pan, but I found that you have to bake them for just as long as the loaf for them to bake through! I opened one after 20 minutes and it was raw on the inside still. I think it might be because the rack is on the lower third? Not sure though. I found that 40-45 minutes is the best! If you have any more advice let me know! I’m new to baking and still figuring out all the little tricks and adjustments.

    1. You can try to replace some of the pumpkin with and equal amount of banana. I haven’t personally tried it but let me know if you do!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally