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, 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, 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: 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. Hi Sally!
    This looks delicious. My little guy and I just carved a pumpkin and I am ready to bake. We live at high altitude, actually 9,000 feet above sea level and was wondering if you have any high altitude adjustment suggestions?

    Thank you,

      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! ‍

      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

  2. 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!!!

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

  4. Just tried this recipe last night and it was so yummy! The bread had great flavor and was so moist. Thank you for the great recipe!

  5. Love this recipe. So moist and the Chocolate chips add just the right amount of sweetness. I made mini loaves, took about 34 mins baking time. Giving them as Thanksgiving gifts. Thanks Lisa

  6. I love this recipe. I’ve made a bunch of times as written, and then played around with different variations to get it a little healthier so I could justify it as breakfast 🙂 The best version has been…
    – omitted brown sugar. Used 3/4 cup white sugar + 2 tbsp molasses.
    – swapped 3/4 cup of the flour for whole grain buckwheat flour
    – swapped 1/2 of the oil for unsweetened apple sauce
    This is a keeper and is definitely my go to pumpkin quick bread!

  7. Good morning, Sally! I LOVE your recipe and I’ve been making it for YEARS!! People always ooh and ahh and rave about it!! So thank you for sharing!! 🙂
    But I do have a question – last night, I baked it and my toothpick came out clean, but when I cut into the very middle section, it was slightly undone – tragedy!! Obviously it needed more time in the oven. But now it’s the morning after and I’m wondering if I could pop the rest back in the oven to finish cooking? Or will it dry out the loaf? Definitely a beginner baker question 🙂 Thank you!!

    1. Hi Kristi! Unfortunately, you’d need to bake the loaf for at least 15-20 minutes for that center to heat up and by then, the edges would dry out. I’m so glad you love this pumpkin bread! I wonder what happened with this loaf. Did you change anything in the recipe or use a different pan?

  8. Hi, how many muffins will this make and how far up should I fill the tins? Thanks! PS I made a loaf of the bread yesterday and it was the best pumpkin bread I’ve had!

  9. Great recipe. I make these as breakfast muffins for my almost-five year old, so tweak a little for extra nutrition. I sub 3/4c half white whole wheat flour (KA), an extra egg, and use half grape seed oil (good fat), half hazelnut oil (flavor). He’s very lactose intolerant, so I sub high-protein soy milk. The extra egg means these take maybe 5-10 extra minutes in the oven. Oh and we add more like 3/4c bittersweet chocolate chips (Guittard). And: thanks for the reminder about proper flour measurements. I get lazy. We make these together, and I want him to learn proper technique! Thanks for a great baking site. I’ve read the entry on baking soda vs baking powder a few times.

  10. This is such an amazing recipe! It is so wonderfully moist and the taste is perfect. I won’t have to look any further, I’ve found the perfect pumpkin bread… thanks so much!

  11. Hi Sally, can this recipe be doubled without issue? Also, does the pumpkin puree need to be blotted at all to remove moisture? Thanks!

    1. Hi Christina! No need to blot the pumpkin for this pumpkin bread recipe. You want all that moisture! Doubling is fine, but I recommend making the batter twice. Working with more batter risks under or over-mixing, ruining the bread’s texture.

  12. Looking forward to making this! Question: I have a glass Pyrex loaf dish. Will the bread turn out the same using glass vs. aluminum/metal?

  13. I baked this pumpkin bread, but it was too moist and soggy in the center of the bread. It was ok when I tested it after 50 minutes in the oven, but later it collapsed. It is also very heavy, more like a brick! What did I do wrong? Should I use more baking soda or less orange juice? I used everything according to the recipe. It tastes good, though!

    1. Hi Susanne! Did you follow the recipe as written? I can’t imagine why it would taste heavy and soggy. If it tastes soggy and collapsed, it was underbaked. I don’t recommend more baking soda, but you can try reducing the orange juice.

  14. I am a baker from long ago and consider myself a darn good one at that!! Your pumpkin bread is without a doubt, THE VERY BEST I have ever eaten and then made. I could tell your recipes were ones to remember by the ingredients listed and the manner in which you bake yourself.
    Thank you for all the effort and research you do for so many!!! I am very glad I found you!!

    1. Hi Megan! Mini loaves take about the same time as pumpkin muffins– 20-25 minutes. But testing for doneness with a toothpick is recommended because mini loaf pans vary in size. Same oven temp (350F.)

  15. Hi! Let me start off by saying that I LOVE this recipe so much. However, I have a question/feedback? I made muffins out of mine because I don’t have a loaf pan, but I found that you have to bake them for just as long as the loaf for them to bake through! I opened one after 20 minutes and it was raw on the inside still. I think it might be because the rack is on the lower third? Not sure though. I found that 40-45 minutes is the best! If you have any more advice let me know! I’m new to baking and still figuring out all the little tricks and adjustments.

    1. You can try to replace some of the pumpkin with and equal amount of banana. I haven’t personally tried it but let me know if you do!

  16. Just making sure- there is no baking powder in this recipe, just baking soda. Typically quick breads have one teaspoon of each.

  17. Once again another great recipe. My pumpkin chocolate chip bread came perfect! Wish I could send you a pic the top is amazing

  18. I loooooove this recipe! Everyone who tries it loves it too! The only thing I do different is use cinnamon chips instead of chocolate chips (I do love the chocolate chips though!). Thank you for a great recipe!

  19. Help please, this is the 2nd time I’ve made this bread and this time it didn’t cook all the way through. What can I do? Made in mini loaf pans and cooked for 45 minutes. I cut open one loaf and saw the lower 1/4 still not cooked. Darn! Last time they cooked beautifully in 35 minutes! Can I put them in again? Thx!

    1. Hi Monique! Strange they aren’t cooking through this time. Is your oven temperature off? I recommend baking until a toothpick inserted into the center comes out clean.

  20. i am fresh out of OJ the grocery store is too far for me to drive, i ironically have everything but orange juice imagine i would have the pumpkin purée in multiple cans … i live in canada we don’t have this sort of thing so every time i go to the US i stock up on essential baking needs ! –

    what else could one use for orange juice ? i have lemon juice, pineapple juice, almond juice, chocolate coconut milk ?

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