Pumpkin Bread

Homemade pumpkin bread is a favorite fall recipe packed with cinnamon spice, chocolate chips, and tons of pumpkin flavor. The days of bland pumpkin bread are behind us!

slices of pumpkin bread on a white serving tray

When September rolls around, I have the sudden urge to make every quick bread known to man. Some of my favorites are cinnamon swirl banana bread, apple blueberry bread, and this orange beauty: the BEST pumpkin bread I’ve ever had. This is my absolute favorite pumpkin bread recipe because each slice is incredibly moist. There are no dry crumbs here! This pumpkin bread is also packed with pumpkin and pumpkin spice flavors. But the best part? Plenty of chocolate chips grace every bite. I’m telling you… this is some good stuff!

Pumpkin Bread

When I was testing this pumpkin bread recipe, it took me about 6 or 7 tries to get it just right. After a week of sunken, soggy, and flavorless loaves, I finally mastered what ingredients and how much of each to use- and the result is absolute perfection.

  1. Pumpkin: There is a TON of pumpkin in this pumpkin bread recipe! I use so much for both flavor and moisture.
  2. Oil: Adds incredible moisture and lightens up the crumb.
  3. Favorite Fall Spices: Cinnamon, nutmeg, ginger, cloves… the gang’s all here! These three spices complement the pumpkin flavor wonderfully (and are often found together in many of my pumpkin recipes).
  4. Orange Juice: I know it’s a little weird, but don’t be nervous. This bread will NOT taste like oranges! I use orange juice because a little liquid prevents a super dense baked bread. Milk works too if you don’t have OJ, but the subtle orange flavor is beautiful in this bread.
  5. Chocolate Chips: Because pumpkin + chocolate is always a good idea!

pumpkin bread with chocolate chips

slices of pumpkin chocolate chip bread on a white plate

I always bake with canned pumpkin, but homemade pumpkin puree works too. If interested, here’s how to make pumpkin puree. Make sure you blot your homemade pumpkin puree to rid some of the moisture (not necessary if using canned pumpkin). Simply measure your pumpkin puree, then squeeze out moisture with a paper towel.

Why I Love this Pumpkin Bread Recipe

  • Delicious in the fall
  • Smells wonderful while it bakes
  • Easy to make
  • No mixer required
  • Extra moist
  • Tons of pumpkin flavor
  • Loaded with fall spices
  • Studded with chocolate chips
  • Similar to banana bread, it tastes even better on day 2 (if it lasts that long!)

I love this pumpkin bread so much that I included this very recipe in my first cookbook, Sally’s Baking Addiction.

overhead image of sliced pumpkin chocolate chip bread in a loaf pan

More Perfect Pumpkin Recipes

I have a feeling you’ll crave this pumpkin bread all season long!

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slices of pumpkin bread on a white serving tray

The Best Pumpkin Bread

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 15 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking


Homemade pumpkin bread is a favorite fall recipe packed with sweet cinnamon spice, chocolate chips, and tons of pumpkin flavor. The days of bland pumpkin bread are behind us!


  • 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1/4 teaspoon ground ginger*
  • 3/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (150g) 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*
  • 2/3 cup (120g) semi-sweet chocolate chips*


  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, 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. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.


  1. Make Ahead Tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
  2. Special Tools: Glass Mixing Bowls | Rainbow Whisk | Loaf Pan | Cooling Rack | Libby’s Pure Pumpkin
  3. Spices: You can use 1 teaspoon pumpkin pie spice instead of nutmeg, cloves, and ginger. Be sure to still add 2 teaspoons of cinnamon in addition to pumpkin pie spice.
  4. Chocolate Chips: If desired, try using milk chocolate, white chocolate, dark chocolate, or even pecans/walnuts instead of the semi-sweet chocolate chips. You can leave the pumpkin bread plain, too.
  5. Orange Juice: You can substitute milk for orange juice.
  6. Pumpkin Muffins: This recipe makes 15-18 incredible pumpkin chocolate chip muffins. Bake for about 20 minutes at the same oven temperature.
  7. Bundt Cake: 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.


  1. Subbed shredded zucchini for the chocolate chips. It’s amazing!!

  2. This is the BEST recipe!! I use walnuts instead of chocolate chips. And I make my own pumpkin puree. I love this bread!!

  3. My grandkids love this pumpkin bread! We’ve made it in a small Bundt pan, squares and even mini Whoopie pies!

  4. Making this today. Instead of orange juice I am using buttermilk and adding pecans instead of chocolate chips. Wish me luck!

  5. Hello, I made this but it turned out uncooked in the middle and totally hard on the outside! It tastes pretty good but I’m wondering where I went wrong, if someone could help me out..?
    I baked it for 1 hr and 30 min in a glass loaf pan at 350 F (I couldn’t cover it with foil because we didn’t have it on hand.. perhaps that explains the browning? I also kept checking every 5 min after the 55 min mark; our oven usually takes longer for recipes). I understand the hard crusty outside could have happened because of this, but why would the inside still be uncooked? I also accidentally used baking powder instead of baking soda in a scatterbrained moment.

    1. Trina @ Sally's Baking Addiction says:

      Hi Sarah! Thank you so much for giving this pumpkin bread a try. The foil will help keep the bread from browning too much – definitely recommended for next time. We also always suggest using an in-oven thermometer for best results, most ovens have more temperature variability than we think! The baking powder/soda mix up will also play a role; here’s more on the difference between the two if you’re interested.

      1. Thank you for the quick reply Trina!! 🙂 I will try this again.

    2. Using a glass pan will cause problems like that which you describe. Use a metal pan preferably aluminum which is light in color and conducts heat very well.

    3. Also try an aluminum loaf pan. Ceramics are insulators.

  6. Can this recipe be made into two, smaller loaves?

    P.s. I love all of your recipes!!!

    1. Trina @ Sally's Baking Addiction says:

      Definitely! We’re unsure of the exact bake time so keep an eye on them in the oven.

  7. Made with walnuts and ill make again! Delish!

  8. I am at an elevation of 5500 feet in Mexico and baked the local squash/pumpkin in a wood-fired adobe oven which gives the pumpkin purée just a hint of smokiness. Great flavor when I baked the bread in a gas oven indoors. Because of the altitude, I cut back on the sugar a bit, added a tablespoon more of flour (mix of whole wheat and white) and a couple teaspoons of water. Perfect.

  9. I love this recipe! I’ve made several different versions of pumpkin bread, and this is my favorite. The proportions are just right.

  10. Great recipe. Up for debate if I freeze some for later or eat it all this week! My cake needed almost 70 minutes in my oven, but used foil on and off to keep it from getting too brown. I also doubled chocolate chips.

  11. Made it and love it. I doubled the recipe, used whole wheat flour, and put it in six mini loaf pan rather than two full sized. Split the mix, with walnuts in one and chocolate chips in the other. Cooked them all at same time, but at 45 minutes did start testing doneness with toothpick and kept them in oven until toothpick came out clean. They can be refrigerated, or frozen, for later use.

  12. Laura Sisco says:

    Sally you always have such great recipes and this one didn’t disappoint. I made muffins to take to work and everyone said they were so moist and delicious. Next is mini loaves so my husband can give to his 3 co workers. Thanks so much just found my only recipe for pumpkin muffins and bread❤️❤️❤️❤️❤️❤️❤️❤️

  13. First time making pumpkin bread or anything with pumpkin and I’m sooooo excited to taste it. Struggled to find pumpkin purée in any of my grocery stores but i’ve finally stumbled upon it and the first thing I thought was “OMG I CAN MAKE PUMPKIN BREAD” so I literally went to your blog at that exact moment in the grocery store to see if you had a recipe and you did so I read the ingredients to make sure I had everything and I’m currently making this the next morning. It’s currently in the oven and the house is smelling absolutely DIVINE Wanted to make this a plain bread so didn’t add any chocolate chips but i’m gonna pair this with a pumpkin cream cheese frosting as I had a little bit of leftover pumpkin from my can. Baking for a bit longer because it’s in a glass pan. What a shame because now I have to wait longer 🙁 Giving this 5 stars even though I haven’t even tasted it yet because it already smells so good and the process was so straightforward. Thank you so much for the recipe!!

  14. Hi there too much sugar in this! I’m a health nut lol Use only brown sugar omit the oil use applesauce instead and there you’ve an updated more healthier pumpkin bread that’s good for the soul and for your waistline!

    PS: use whole wheat flour instead too

  15. Honestly i am a baker and this recipe is not good! Bland, mushy in the interior, .zero flavor…what a disappointment when you spend your time and money to end up with a lousy result.

  16. This is a delicious recipe! I want to make it for Easter but use gluten free flour. Has anyone tried this? Of so how did it turn out ? I’ve used gluten free flour in banana bread and it always turns out dry and super dense . Any suggestions?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kim, We haven’t tested this recipe with GF flour ourselves, but would love to hear how it goes if you give it a try!

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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