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!

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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

Description

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!


Ingredients

  • 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*

Instructions

  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.

Notes

  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 sallysbakingaddiction.com

679 Comments

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  1. This bread is amazing! I’ve made it twice to bring to holiday parties this season and it has been a major hit! I added 1/4 of ginger power to add to the layer of spices. Also added a few chocolate chips to the top at the 30min mark before covering in aluminum. Love love love. Thank you for this recipe.

  2. Finally, a foolproof pumpkin bread recipe! I never have the right ingredients on hand so I substituted or used less of pretty much every other ingredient (half butternut half sweet potato, walnut oil, lemonade instead of OJ, a mix of whole wheat and gluten free flour etc) and yet it turned out extraordinary. Thanks so much for the recipe! Happy New Year!

  3. Jacquelene Herbold says:

    SOO good! Doubled this recipe and they were all gone in a day. Out of all the pumpkin breads I have made, this recipe is my favorite. I recommend putting more chocolate chips in.

    1. I’m glad you enjoyed it so much, Jacquelene!

  4. Great recipe! I used whole wheat flour instead & subbed 1/4 cup of it for ground flax seed. I also used coconut milk for the oj, because I didn’t have any on hand. Also used dark chocolate chips : ) yummy

  5. this was SO delicious! a perfect pumpkin recipe to start off the fall.

  6. Hi! Would using a glass loaf pan instead of metal require me to adjust the bake time or oven temperature for this recipe? Thank you so much!

    1. Hi Kathrin! Great question. I find the bake time is similar between a glass pan and a metal pan. I would begin checking the pumpkin bread a few minutes earlier than stated just to be sure yours doesn’t over-bake.

  7. Great recipe! Came out perfectly (followed recipe exactly). Bake was 70 minutes exactly (started checking at 55). Thanks so much!

  8. Maggie Aldrich says:

    Hi! How might I go about adding banana to this recipe? If I add three ripe bananas, do I need to increase the flour? Happy to experiment but didn’t know where to start!

    1. Hi Maggie! I haven’t tested a pumpkin banana bread before, but let me know what you try. Hopefully I’ll get there someday!

  9. Thanks for such a wonderful recipe! Very moist and tasty. This made 14 muffins that were done in 20 minutes. Other than using milk instead of OJ, I followed the recipe as written, including the chocolate chips. Perfect amount of chocolate. Definitely a keeper recipe!

  10. All I can say is, THANK YOU FOR ALL THOSE TRIALS AND ERROS!! They were definitely worth it! This was just what I was looking for! Delicious! I made them to celebrate the first day of fall and now my friends are requesting it for our Friendsgiving gettogether!

    1. You are so welcome 🙂 Sounds like the perfect treat for your friendsgiving!! Enjoy!

  11. Turned out great, dense and moist.

    1. Thanks Dana!

  12. Second time I’ve made this and I just love it! I substituted whole wheat flour and sifted it before measuring to reduce the denseness. I also used fresh kabocha squash, my new obsession this year. About 2 cups of cooked, cubed kabocha in the food processor with a little water. Ames about 1.5 cups purée. And because kabocha has some natural sweetness, I cut out the granulated sugar altogether, using only the brown sugar.
    It passed the teen test and I’ve accomplished my mission of sneaking in whole grains and veggies in his diet.

    1. I’m so happy you were able to make adjustments – your version sounds delish! Happy baking!

  13. I have been making this bread for a couple of years now. I’ve made it as written and I’ve also mde it my own by added butterscotch chips, or a mixture of white, milk chocolate and dark chips. I add pecans or walnuts and I always add dried cranberries. I bake it in a bundt pan and I always have people wanting more !!!!!

    1. I love that this bread recipe is a favorite- your add-ins sound delicious 🙂 Thanks for the positive feedback Janet!

  14. Hi! Would I be able to substitute pumpkin pie filling for the pumpkin puree? 🙂

    1. Hi Ellie! No, use 100% pumpkin puree.

  15. I have never made bread ever and decided to try this is was so simple and delicious !!!! Definately gonna be a go to… do you have zuchinni bread recipies?

    1. Hi Alaina! Yes, I have several zucchini bread recipes! I love zucchini bread and my favorite would be this zucchini bread recipe. It won 1st place at the state fair!
      Here are more recipes made with zucchini: https://sallysbakingaddiction.com/tag/zucchini/

  16. If I want to make muffins instead – how long would I bake it for and what temp would I bake? Thanks!

    1. Yes! See recipe note about muffins.

      1. Thanks so much – they came out great! I meant mini muffins, not regular size – I’m always unclear about how long to bake the minis for.

  17. Very good! I made the bundt-cake option and will definitely make it again. Very tender and delicious, thank you.

  18. Has anyone tried substituting the oil for applesauce? How was it?

    1. I’ve subbed 1/4 cup applesauce and then only used 1/4 oil. Could not tell a difference

  19. How many mini loafs would I use for this recipe & for how long in oven??

    1. Hi Donna! The yield and baking time depends on the size of your mini loaf pan. Bake until a toothpick comes out clean. Hope you enjoy the mini pumpkin loaves!

  20. Could I substitute All Purpose flour with Cake flour?

    1. Hi Kate! I do not recommend it; it’s much too light for this pumpkin batter.

  21. I adore this recipe and use it often for muffins. I usually sub a little whole wheat flour for part of the regular flour. Question: I have to bake a batch for an fundraiser event and put each muffin in individual bags to drop off the night before. I’m concerned about them getting too moist/mushy on top overnight – at home I leave the container lid popped a little or put a napkin on top but I won’t be able to do that for this event. Any suggestions to keep the muffin top a little dry?

    1. Hi Dana! How about adding a little crumb topping on top like I do with these pumpkin muffins? The muffin top won’t be directly exposed and run the risk of getting too moist.

  22. This bread is delicious! So moist and flavorful! Thanks for the recipe, Sally!

    1. You are welcome, Deb! Glad you like it!

  23. First of all THANK YOU FOR THE HARD WORK YOU PUT IN THIS RECIPE! It is the most moist delicious pumpkin bread I’ve ever had! I followed the recipe exactly and used coconut oil and OJ. My granddaughter requested that I make her own loaf every year! Everyone else loves it and wants the recipe! So perfect for fall! Again, thank you!

    1. So glad everyone enjoyed the pumpkin cake!! Loved reading this!

  24. 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.

  25. Can the recipe be made without chocolate chips? Are any adjustments necessary?

    1. No adjustments needed, simply leave the chocolate chips out. 🙂

      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! ‍

  26. Have you tried this recipe with a cream cheese swirl added?

    1. I have! I use this cream cheese swirl recipe, only halved.

      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

  27. Excited to make this! I have a 23x13x7 inch pan. How will this effect the baking time?

  28. 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!!!

    1. Hi Christina! I haven’t tried either, so I can’t say for sure. 1 thing I do know: whole wheat flour will considerably weight down the cake crumb. Let me know how it turns out.

      I have these healthier whole wheat pumpkin muffins if you’re interested!

  29. Can I use a gluten free flour (like Bob’s Red Mill A.P. G.F) rather than regular A.P. flour?

    1. Hi Mallory! I haven’t made this bread gluten free, so I can’t speak from experience. Let me know if you try it!

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

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