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

618 Comments

    1. Oh man! I brought this work and 2 loaves just disappeared. This recipe was sooo yummy and crazy easy to make. I love it!! Definitely making this again.

  1. I love this recipe, it is delicious! If I wanted to make 3 at once would I just need to triple the recipe? Does it work that way?

    Thank you!
    Lisa Medina

    1. Hi Lisa! So glad you enjoy this pumpkin cake, thank you! For best taste and texture, I strongly recommend making 3 separate batters and baking individually.

  2. Love this recipe! I’ve made it countless times and it always turns out perfectly. I’m out of orange juice though, and am wondering if I can substitute grapefruit juice instead?

    1. Hi Madeline! So glad you enjoy this pumpkin bread recipe. I do not suggest another citrus juice. Milk is the best option.

  3. I can’t wait to try this! The only problem(?) is that I a small jar of homemade pumpkin puree canned. Does anyone know if the flavors will be to different from store canned?

  4. Hi Sally! I make this recipe all year around! My oldest son’s favorite bread is pumpkin bread!! This time I’m using Bob Mill’s Egg replacer to make this batch! I’ll let you know how it turns out! From a taste point-it’s insanely delicious! Without eggs I get to taste the batter lol! Once it comes out the oven and cools we will see! The batter looked just like batter with eggs-uniform and slightly thick. Thanks for a wonderful recipe!!

  5. Everyone stop what they’re doing and then make this pumpkin bread!!! 5 stars isn’t enough!

  6. Pumpkin bread is so moist and flavorful! I used chopped pecans instead of chocolate chips. Great recipe!

  7. I make pumpkin bread all year long and this is our new favorite recipe! The bake time was exactly 1 hour.

  8. This was my first time making pumpkin bread and it turned out delicious! I used fresh pumpkin puree and it took around 65 minutes to bake. The recipe was extremely easy to follow. Would highly recommend!

  9. Why wait until Fall to bake this? Consider me crazy, but I had a pumpkin craving and this bread was exactly the ticket! We all devoured it. My family requested it again this weekend.

  10. Hi from the UK Sally! I made this on July 1st as I was craving something pumpkin-y. As usual the recipe turned out perfectly although I substituted the chocolate chips for chopped pecans. Absolutely delicious spread with butter- although every time I walk into the kitchen I want to cut myself another slice!
    As you know in the UK its not always easy to find canned pumpkin but I had a Whole Foods version in my cupboard from my visit to Denver last November to stay with family. I love the US so much and crave all the amazing food products you have there especially if they contain cinnamon or pumpkin!
    Next on my list is your amazing Coconut Cake – I have 2 packets of Bakers Coconut (also from my visit) to use up! Thanks Sally for all your amazing recipes – please keep them coming xx

  11. Hi from New Jersey and I’m going to try this recipe but was wondering if buttermilk could be substituted . I make a wonderful zucchini bread that uses buttermilk instead.
    Thanks Kim

  12. I made it!!!! It came out so great! I’m in Nigeria, and used our local pumpkin to make a puree, and added some dried cranberries to the batter. It was so yummy. If you find a ton of traffic from facebook today, it’s because i posted pictures of my cake, with a link here, crediting this recipe as my inspiration. So far, i have gotten 606 likes.

  13. I’ve made your recipe over and over again and it is definelety a win with my hubby and friends!! i was wondering you think it would be possible to use it for cupcakes?!

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  14. Hi Sally, thank you for all the wonderful recipes you share with us. The pumpkin Bundt cake looks so delicious… I am wondering if I can use whole wheat flour instead of regular flour?
    Thank you!

    1. You can certainly try but the end result might be more dry and more “hearty” tasting. If you want to try I recommend starting by only subbing half of the all purpose with whole wheat.

  15. Hey Sally! I’d really love to make this delicious looking pumpkin bread, but I don’t have nutmeg or clove. Can I substitute pumpkin pie spice? If so how much should I add? Thanks!

  16. Hi! This looks delicious. I have a silicon cake mold that I wanted to try to make this in (a gators pan for a tailgate tomorrow) and I was wondering if it would bake properly in that. Thanks!

    1. Hi Chloe, I have heard from other readers making my recipes in different shape silicon pans with success. But without testing the exact pan you are using I am unsure of the exact amount of batter you will need or the bake time. Let me know if you try it!

      1. I tried it and it came out amazing!! So many compliments. There was the perfect amount of batter, I just cooked it for around 45 min instead of the full hour. Thank you!!

  17. Great recipe! Thank you so much! It was a hit at our house. I love your page! Thank you.

    I made a double batch then I made another double batch of muffins. Would you have recommendation for a frosting to try as a way to mix up the variety?

    Thanks again. Love you page!

  18. I made this a few weeks ago and my family raved. I love the spices and the pumpkin flavors and my husband couldn’t get enough of the chocolate chips. I also made it for my mom’s birthday dinner. Everyone loved it and a few requested the recipe. I’m making it again for Thanksgiving and our Christmas Open House. A true crowd pleaser!

  19. Is this right that there’s no baking powder in the recipe? I’ve got mine in the oven and it doesn’t look like it’s riding correctly. I looked up another pumpkin bread recipe and it list baking powder and baking soda

  20. Made this last night, and had for brekky, super moist and delish!
    I used canned pumpkin and there was about 80g too much so I made a tiny pudding out of it in a ramekin (mixing in all the spices and a bit of sour cream).

    1. Hi Emily, I find that when you remove all of the fat in a recipe like this one you end up with bread that has a rubbery texture. You can certainly try replacing half of the oil with applesauce. Let me know how it turns out!

  21. Has anyone made this with bread flour instead of ap flour. What were the difference in density, texture, etc.? Another questions, does anyone taste a difference when they switch out the oj for milk?

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