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

692 Comments

  1. I’ve made this pumpkin bread several times. It is simply delicious! However, I’m wondering why it’s taking SO long before the center is done? It takes around 80 minutes for my oven to bake this. It isn’t an old oven either. It’s a little crispy on the edges when it’s finally done. It’s still delicious. I’m Just wondering why it’s taking so long. Thanks!

    1. I had this issue when cooking in a glass plan. Not sure what youre using but a metal loaf pan works great!

  2. Best pumpkin bread I’ve ever had! My mother in law loved it so much she asked me 2 or 3 times if I had saved the recipe because it’s worth keeping! I made 2 mini loaves that baked for about 25-30 minutes and a medium sized loaf that baked just shy of an hour. I wanted to make 4 minis but I was afraid it wouldn’t fit! I think this yeilds almost 5 cups of batter. This must make a huge normal sized loaf! I’m glad I split this into small breads and shared it, because if I had made a normal sized loaf I would be VERY tempted to eat it all… it is currently 8am and I’ve put away 2 slices with my coffee. Pumpkin is healthy, right?

    1. I’m thrilled both you and your mother in law enjoyed it so much, Sarah!

  3. Made this with my daughter’s second grade class- they LOVED it and it was easy for them to make. Now I have to bring it to every play date!

  4. Brenda Hendricks says:

    Very moist, great flavor. I decreased white sugar amount from 3/4 to 1/2 and it was still sweet enough. Will definitely make again.

    1. Joanne Bryant says:

      Can I substitute Pumpkin Pie mix for the purée?

      1. No, you need pure pumpkin. I recommend canned pumpkin.

  5. Just made this yummy bread! I didn’t have ground cloves or ginger so I only used cinnamon and nutmeg. I cut the sugar to 1/2 cup white and 1/2 cup brown. Added 3/4 teaspoon of vanilla. I folded in 50% less sugar dried cranberries Instead of choc chips. I topped with crushed walnuts. Wow! Perfect! I planned on using another recipe but found yours today. I was sold after seeing orange juice as an ingredient.
    Will try with choc chips next

    Oh yeah, I also used a 9×9 square pan and baked for 30 minutes. I have bad luck using loaf pans for my banana bread. I didn’t want to chance it.

  6. I would love to make this with my preschool class but one of my students has an egg allergy. Do you have any recommendations for a good substitute? Thanks for your help.

    1. Hi Terri, I haven’t tested this recipe with an egg substitute but let me know if you try it with your class!

    2. Hi Terri, I made this with aquafaba instead of egg and it turned out wonderfully! I used about 6Tb of aquafaba (the liquid from a can of chickpeas) and whisked it for a minute until it got foamy, then just followed the recipe normally. Good luck!

      1. Thanks for your help. I actually used apple sauce in place of the eggs – made it very easy for my 3-4 year olds to mix into the other ingredients. This bread was a HUGE hit (the kids couldn’t stop eating it) – and perfect recipe for my class – with so many ingredients everyone got a turn! 🙂 I will be making this every year!

  7. This pumpkin bread was awesome! I actually made 2 loaves so I could bring one to a potluck meeting I had. One had canola oil in it and for one I substituted melted butter. The melted butter was a bit more moist and tasted a tad better. I also used essential oils instead of spices because I didn’t have all the spices on hand. I will be making this every fall. It was a huge hit at my meeting!

    1. I’m so happy it was a hit! Glad this recipe will be on repeat every fall 🙂

  8. This delicious, sweet, autumnal treat has simply been dubbed “loaf” by friends, family and co-workers. I have made it NUMEROUS times and it always comes out incredible! Be careful not to put too much pumpkin in, though, because you’ll have to bake it forever. I’ve slapped foil on it a couple of times to protect the top while cooking the inside a bit longer. Tonight was my first muffin attempt and they look and smell just as wonderful! Thank you Sally!

  9. Hi Sally! I LOVE your recipes and your instructions always leave to perfect baking!
    Would I be able to substitute buttermilk for the OJ or will that make it too heavy?

    Thank you 🙂

    1. Buttermilk would be just fine!

  10. Hi Sally…just wanted to point out that you left out ginger in the instructions. Love your blog! It’s my go to for any kind of baking

  11. I made this the other day, and it was great! Mine took much longer to bake, but I think my loaf pan might be 8×4 which would explain that. I just put some foil loosely over the top at the 55 minute mark and let it go for about 85 minutes total.

    1. I’m so happy you loved it, Erin! Thanks for your positive feedback 🙂

  12. When using fresh pumpkin puree, do I need to squeeze out the excess liquid of the pumpkin puree?

    1. Squeezing out a little would definitely be helpful to avoid an overly wet batter. You can use a clean tea towel or paper towel.

  13. Moli Wisburge says:

    I am Moli Wisburge. Will the bead still taste good if you take out the brown sugar and put all granulated sugar instead? Happy baking!
    -Moli W.

    1. Hi Moli, The brown sugar adds both moisture and a lot of flavor. For the best results I recommend sticking to the recipe.

  14. Madison Bateman says:

    I made this in mini bundt cake pans for gifts! I saved one for my husband and I and oh my golly it was delicious! This will be my go to from now on!! I didn’t change a thing except the pan and cooked for 28 mins .

  15. Is only one teaspoon of baking soda enough?
    About to make this for tomorrow and I don’t want to mess up.
    TIA

  16. I made this the day before Thanksgiving for the fam to eat for breakfast while I was cooking. My MIL can’t have caffeine (so therefore no chocolate chips) but I used raisins instead. Everyone loved it. Best pumpkin bread I’ve ever made and it was so easy. Thank you for sharing the recipe.

    1. I’m so happy this recipe was a hit! I bet raisins were a delicious addition 🙂 Thanks, Deb!

  17. Why does my pumpkin bread always crumble when I cut? Any suggestions??

    1. Hi Sheri! Make sure that you aren’t making any ingredient substitutions. Also, make sure that you wait for the bread to cool almost completely before slicing. A serrated knife is best for bread.

  18. Kim Hollenbeck says:

    Sally;
    Hi,I have all of the ingredients to make your. Homemade pumpkin bread except the orange juice or molasses.
    What can i use in place of granulated sugar?I think the light brown sugar is ok to use but I have type 2 diabetes and it would be really awesome if you could please help me to find a natural sweetener that is diabetic friendly that I can use in your recipe.
    I only have 8 mini bread tins that I can use to make your bread into mini pumpkin bread loaves.What should the oven temperature and time to bake this loaf in my tins?can I freeze these mini loaves after they are baked and cooled completely?
    Kim

  19. Hi, Sally! I have a friend who made pumpkin bread with cranberries, and I would love to create this recipe with cranberries instead of chocolate chips. Do you have any suggestions on what measurement of cranberries would work here and not throw off the balance of the bread?

    1. Hi Bil! I recommend 1 heaping cup of fresh or frozen (do not thaw) cranberries. You can add them whole or you can chop them.

  20. I made it as muffins! Made 18 small, perfect , moist muffins.
    I used avocado oil, chopped walnuts, tiny dark chocolate chips.
    Just wondering if I could use wheat flour instead of the white, all-purpose???????

  21. I’ve made this a few times now but in muffin form as I don’t have a loaf tin and they are just incredible! My step-dad hates cinnamon and spices but he’s in love with these, he was shocked when I told him what’s in it. I bake once or twice a week and he’s constantly asking when I’m doing another batch of these muffins. Sometimes I reduce the amount of chocolate chips and put some pecans in for crunch, amazing! I’m now obsessed with your site and have tried a few different recipes which are all incredible. Currently got lemon and blueberry scones in the oven which I can’t wait to eat. Thank you!

  22. Oh my Goodness, best pumpkin bread recipe ever, thank you.

  23. 10 loaves made in November. A go to recipe. Made with fresh pumpkin and played around with a yogurt oil mix when I ran out of oil. Still perfect although yogurt made it a bit spongier. Guess what the co-workers are getting for Christmas?

  24. Yummy! Only thing I did different was add a crumb topping to the top before baking cuz you will never regret adding a crumb topping! The bread is moist and nothing overpowers any other flavor. This was DELISH!!! Thank you!

    1. I just made this bread . It is absolutely delicious!
      Made in mini loaves. Baked 30 minutes. Thanks ! I’ll be using this recipe often.

  25. Can I bake this in small loaf pans? Like, the baking pans that have 6 little loaves?

    1. You sure can, Hannah! The bake time will be much less. I’m unsure of the exact time as it depend on the size of your pans, but test the loaves with a toothpick and when it comes out clean they are finished baking!

  26. Would gluten free flour work?

    1. Hi Kay, I haven’t tested this recipe with gluten free flour but let me know if you try it!

  27. OMG!! I just made this bread and it’s absolutely the best pumpkin bread I have ever made. I can’t wait to make more of your recipes.

  28. I made mini muffins, sprinkled with cinnamon and sugar— my tea party loved them. I used chopped pecans instead of chocolate chips. Baked at 350 for 15 min….

  29. I made this recipe twice over 2 days. Not sure if maybe my spices are just old and less flavorful, but the first time the bread came out ok, but not so flavorful, and I think covering it with tin foil was a mistake. Second time I doubled all spices and left off the foil, and I’m much happier with it. Texture was great. Without the foil, it develops a nice crusty outside. I made it in the form of a loaf and as muffins and in a pie tin. All seem good.

    1. Cynthia Allison says:

      spices should always be fresh- buy the smallest you will use in a year. And the foil is ONLY for the last 10 minutes as this keeps the edges from burning while the center cooks. All dense quick breads have this issue. But so worth it!

    2. I just made this loaf yesterday and I also found the spice flavours to be lacking. My spices are organic and fresh. I suppose I prefer my warm spices to be LOUD, especially with pumpkin. I also covered mine loosely half way through as instructed but would have preferred a more golden crust. I’ll follow your adjustments next time. It’s a great recipe, very moist!

  30. Cynthia Allison says:

    I am a make from scratch cook and this is just the PEFECT recipe! I am big on easy and even BIGGER on absolutely delicious! This is my one and only go to recipe for pumpkin bread! yummy

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