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!

pumpkin bread

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!

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, 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

pumpkin bread

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!

pumpkin bread

More Perfect Pumpkin Recipes

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

pumpkin bread

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*
  • 1/4 teaspoon ground ginger*
  • 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, 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.
  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.
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!

    1. I’m glad you’ve tried it and loved it, Mir! Thanks so much for reporting back.

  2. Taylor @ Food Faith Fitness says:

    I’ve had my fair share of pumpkin chocolate chip cookies, but NEVA pumpkin chocolate chip bread. I am in love with both this recipe and the fact that I can now call it acceptable to eat my favorite combo for breakfast! Pinned!

  3. 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 😀

    1. mmm the addition of butterscotch would put this over the top Caley. I’m trying it next.

  4. Averie @ Averie Cooks says:

    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?

      2. Hi Deena! Milk would be OK as a replacement.

  5. Gayle @ Pumpkin 'N Spice says:

    I love baking breads in the fall, too. Such a wonderful time for it! And this pumpkin bread looks delicious! Love the addition of chocolate chips!

  6. Danielle @ Chits and Chats and Chocolate says:

    I have never tried the pumpkin- chocolate combo before, but this looks like an excellent way to start what I’m sure will snowball into an addiction!

  7. Pumpkin purée, can I use canned pumpkin, say by LIBBYS??

    1. yep – canned or fresh is fine

  8. This blog inspired me to start my own, I really enjoy your posts Sally 🙂

  9. Michele @ Two Raspberries says:

    Sally! Your making me wish I had this for breakfast! 😉 This looks like it could just melt in your mouth! I love bread that is moist, soft and dense! …DELICIOUS -pinned!

  10. Joanie @ ZagLeft says:

    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.

  11. 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.

  12. Erin | The Law Student's Wife says:

    Bring on the pumpkin! I love how much you packed into this bread, and your plan for October sounds like a fall dream come true.

  13. Nice recipes. Thanks so much.

  14. 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. A little over 1 cup has worked for me, but feel free to tweak as you see fit.

  15. Margaret Anne @ Natural Chow says:

    Oh yes, this is what I have been waiting for—a pumpkin bread recipe I can get excited about! How do you think it would do with a little bit of whole wheat added? Awesome recipe, Sally! Pinned.

    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.

  16. Kerry @ Kerry Cooks says:

    They’ve just started selling canned pumpkin in our local supermarket (it’s harder to get in the UK sadly!) so I’ll definitely be making this! I love pumpkin chocolate chip bread

  17. Sally!! This looks amazing – the perfect pumpkin bread!!

  18. Super moist and delicious looking bread. Love it.

  19. Rachel @ Baked by Rachel says:

    I may or may not have cheated on apples this weekend and made a pumpkin bread too lol Yours looks amazing!! Love the chocolate chips 🙂

  20. Alice @ Hip Foodie Mom says:

    Hi Sally! Packed with sweet cinnamon spice, chocolate chips, and tons of pumpkin flavor?! Love this Pumpkin Chocolate Chip Bread! and how excited are you?! Congrats and I know you will be a beautiful bride!

    1. Thank you very much Alice!

  21. 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.

  22. 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!!

  23. 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!

    1. ooooo crumbled over yogurt. haven’t tried that with this particular bread. Love your thinking Laur.

  24. 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 !)

    1. Thank you Caroline, this is amazing to hear (read!)

  25. Bianca @ Confessions of a Chocoholic says:

    I love an easy recipe that doesn’t require a mixer! Bonus points whenever chocolate is involved 🙂 I want a slice of this right now!

  26. Kate @ Diethood says:

    Pumpkin and chocolate is a heavenly combination. I love that loaf thiiiiiis much!! Besides, “The Gang” is all in there and that’s exactly what makes the cooler weather, um, bearable.

  27. 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!

  28. This bread looks delicious! Pumpkin chocolate chip bread is definitely a fall staple! Good thing I stocked up on both pumpkin and chocolate chips this weekend… 😉

  29. I simply cannot wait to try this…it looks so stinkin’ good!

  30. Graham @ Glazed & Confused says:

    Totally obsessed. You’ve got such a way of making me crave things waaaay too early in the week. But hey, it keeps me in the kitchen! 🙂

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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