The Best 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!

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 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!

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

The Best 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, 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!

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

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. After receiving so many wonderful reviews, I knew it had to live on my blog, too. 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!

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

More Perfect Pumpkin Recipes

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


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 (220g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg*
  • 1/4 teaspoon ground cloves*
  • 3/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 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*
  • 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, 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 at room temperature or in the refrigerator for up to 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 1/2 teaspoon pumpkin pie spice instead of nutmeg and cloves.
  4. Chocolate Chips: Try using milk chocolate, white chocolate, dark chocolate, or even pecans/walnuts instead of the semi-sweet chocolate chips.
  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.
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


  1. I like the difference between this month and next month. You’ll achieve perfect balance! And eating pumpkin bread while lazing around the house in October sounds like a good way to celebrate fall!
    This bread is awesome. I tried it already because of your cookbook, and it’s very cool that you’ve added it to the blog, too!

  2. I would totally take your advice and try this with white-chocolate chips! Or cinnamon chips, or butterscotch, or Craisins! There are so many great options…maybe just all of the above 😉 I’m loving your fall recipes…I don’t like seeing gross Halloween decorations in the stores, but fall is something else entirely 😀

  3. Orange juice! Now THAT’S a new one to me in pumpkin bread! I bet that it’s subtle but complements the other flavors really well. And I cannot believe your dedication to this recipe!

    I admit for my both my cookbooks, if I didn’t nail it on the 2nd try, I scrapped the idea and changed directions. You are dedicated! And thank you for being so b/c this looks fabulous!

    1. The orange juice was a suggestion from my future MIL. Though you can’t taste it, it gives the bread that little something special!

      1. This recipe looks amazing and I would love to make it. The problem is that I have a family member that is very sensitive and quite possibly allergic to oranges. Is there a way to make the bread without it?

  4. Pumpkin and chocolate chips, what a great combination and the addition of orange juice in the recipe is such a good idea. It looks so moist and delicious, it may have to be the first pumpkin recipe I make this fall.

  5. I have yet to try this. I’m afraid. Because I know I will eat the entire loaf… My husband doesn’t love pumpkin, so whenever I make anything with it, I’m isually the one who eats the whole whatever it is. I love it, but my skinny jeans do not!

    PS the first thing I ate after our wedding was 6 (yes, 6) of our wedding cupcakes. We had to try all the flavors, and we each needed our own to get the full effect, right?

    1. Haha Lynn – the cupcake thing is hilarious. That will likely be me. I was actually thinking of giving up sweets all this month, but that deprivation is definitely not worth it. I’d be miserable.

  6. I love this recipe and will totally try it. I’ve never tried pumpkin before so it will be interesting. I hate to be the party pooper though, is it just me or is that a lot of sugar? Can it be cut down? Thanks in advance for your response!

    1. I’m unsure – I’ve never tried with whole wheat. Perhaps try starting with subbing 1/4 cup and then working your way up to half and half or until you find the texture you love. A majority of whole wheat flour often lends too-heavy breads.

  7. OK, I am feeling really dumb right now. On Friday I was Googling for Pumpkin Bread with Chocolate Chips…lots of stuff came up but since it wasn’t yours, I didn’t trust any of it. So I made your zucchini bread again! 🙂

    Did it ever enter my mind to open your cookbook? NOOOOO.,….(head slap!)

    Well…this is definitely on tap for this weekend! Wonder if I could scone-ify this?

    1. scones… hmm… I don’t think so?? You could definitely turn it into muffins! See my notes in the recipe for muffins Christine.

  8. I have your cookbook (LOVE, LOVE, LOVE!!) and have this recipe flagged to make! I’ve been making my mother’s pumpkin chocolate chip muffins for almost twenty years now, and they are delicious. I was totally intrigued by the addition of orange juice in your recipe, so I’m definitely going to make your bread recipe. Can’t wait!!

  9. I must say, the first photo on this page makes me want to try and lick my computer. But instead, I think I’ll just make some for myself ;o)

    I do love quick breads SO much. I think they’re great because you can easily crumble them in yogurt or just eat them by themselves. The fact you can freeze them for a quick dessert or snack helps, too! Your banana breads never disappoint in our household. Trust me! haha!

  10. I tried this bread with your brown sugar frosting, it was fantastic ! Everyone here in Paris loved it ! (So that you know : I tried so many of your recipes that you can say that lots of Parisians have eaten your cakes… and loved them !)

  11. Yayayayay haha! Thank you thank you for all your fall recipes. Your recipes always turn out AMAZING for me. I can’t wait to make this!

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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