Homemade pumpkin bread is a favorite fall recipe packed with sweet cinnamon spice, tons of pumpkin flavor, and optional chocolate chips.
Recipe by Sally on September 22, 2022
Prep time: PT15M
Cook time: PT1H
Total time: PT1H15M
Rating
4.8 stars ( reviews)
Keywords
pumpkin bread
Ingredients
1 and 3/4 cups (219g) all-purpose flour (spooned & 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
1/2 cup (100g) granulated sugar
3/4 cup (150g) 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*
Categories
Bread
Cuisine
American
Steps
Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with non-stick spray. Set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. Set aside. 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 over-mix. Gently fold in the chocolate chips, if including.
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 around the 55-minute mark.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week.
Reviews
GMB on 2026-03-28 (5 stars): Delicious!! Doubled recipe to make 2 loaves. Used milk instead of orange juice. Didn’t use chocolate chips but did add walnuts. Cooked both loaves in a convection oven at the same time. Took 65 minutes. Since it was a convection oven I reduced oven temp to 325 degrees.
Rona on 2026-04-05 (5 stars): Added raisins and walnuts. Only cooked for about 52 minutes. Very moist and flavorful.
Stacey on 2026-04-06 (5 stars): DELICIOUS. What a wonderful recipe. The orange juice was a nice touch and added another flavor to enjoy. Moist and flavorful. Well done. Thank you.
Summer on 2026-04-20 (5 stars): YUM! I didn’t use chocolate chips and it was amazing!
Cindy Draeger on 2026-07-29 (5 stars): I've tried many pumpkin bread recipes, this is by far these best one. It's wonderfully moist and the flavors are perfect. Some that I have tried were too sweet or the spices were overwhelming. Love this recipe. Bake it every year for my family and neighbors for the holidays.
