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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

More Perfect Pumpkin Recipes

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

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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*
  • 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, 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.

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 1/2 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 sallysbakingaddiction.com

512 Comments

  1. I made this last night and saved it for today. LOVE it! I used OJ; half oil half sour cream because I think it yields a better texture; a little more pumpkin, ground cloves, and ground nutmeg than called for to amp up the Fall flavors; folded in dark chocolate chips and topped with mini chocolate chips. My oven temp is pretty accurate and I’ve had no problem with your other recipes, but this loaf took longer. I checked at 55, and in 5 min increments from then on (did use foil starting at 30 min too). It took 70 min in total for mine. The quick breads I’ve baked in the past usually taste better the next day and this was no exception. Great recipe, thanks!

    1. I’m baking my muffins right now. I checked them after 20 minutes and they were soupy. I’m baking for 5 minutes linger to see what happens. Is the temp supposed to be 375 instead of 350?

  2. I made this today and it was excellent! I used milk instead of oj and white chocolate chips because it was all I had. I’ve been looking for a good pumpkin bread recipe and this is it. It was fabulous!

  3. I made a double batch today to give out for Thanksgiving added chopped walnuts , didn’t haven’t o.j
    So I used apple cider ! No other changes ad it is superb! Yummy thank you .

  4. Recipe is great! It’s a hit at work, I made it as a Thanksgiving treat and didn’t go wrong. I used fat free milk instead of OJ and added toasted walnuts in addition to the chocolate chips. It did take about 70 minutes for mine to bake as well, like other posters mentioned.

  5. This recipe is wonderful! I’ve made it 3 times (one loaf & 2 batches of muffins) using cushaw puree instead of pumpkin. Lots of compliments! Thanks for the recipe 🙂

  6. 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.

  7. 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!

  8. 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.

  9. 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

  10. 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.

  11. 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!

  12. 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!

  13. 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!

  14. 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.

  15. 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 !!!!!

  16. 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. 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.

    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!

  17. 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?

  18. 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!

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