Homemade pumpkin bread is a favorite fall recipe packed with cinnamon spice and tons of pumpkin flavor. Extra moist and easy to make, this recipe has been a fan favorite for years. You don’t even need a mixer! The days of bland pumpkin bread are behind us.
I originally published this recipe in 2014 and have since added new photos, a video tutorial, and a few more success tips.
One reader, Laura, commented: “Wanted to say this bread is really good! And last year when I took some of my farmers markets breads to our county fair, this is one of the breads I entered for judging, got a blue ribbon, 1st place, for it! Very good!”
When September rolls around, I have the sudden urge to make every quick bread recipe under the sun. Some of my favorites are banana bread, apple cinnamon bread, and this orange beauty: the BEST pumpkin bread I’ve ever had. This is a favorite pumpkin bread recipe because each slice is incredibly moist and the process is very straightforward. There are no dry crumbs here! This pumpkin bread is also packed with pumpkin and pumpkin spice flavors. I’m telling you… this is some good stuff.
Perfecting This Pumpkin Bread Recipe
When I was testing this pumpkin bread recipe, it took me about 6 or 7 tries to get it just right. After plenty of sunken, soggy, and flavorless loaves, I finally mastered what ingredients and how much of each to use, and the result is pumpkin perfection. The recipe is a lot like these pumpkin muffins.
Here are the key ingredients you need & why:
- Pumpkin: There’s a lot of pumpkin in this recipe because it not only adds flavor, but moisture as well. I always bake with canned pumpkin, but homemade pumpkin puree works too. If you’re 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 homemade pumpkin puree, then squeeze out some of the moisture with a paper towel.
- Oil: Adds incredible moisture and lightens up the crumb. Vegetable oil is best, but you can substitute melted coconut oil instead.
- Favorite Fall Spices: Cinnamon, nutmeg, ginger, cloves… the gang’s all here! These 4 spices complement the pumpkin flavor wonderfully (and are often found together in pumpkin pie and many other pumpkin recipes). You could also use pumpkin pie spice—see my recipe Note below.
- Orange Juice: I know orange juice seems strange here, but don’t be nervous. This bread will NOT taste like oranges. I use orange juice because a little liquid keeps the bread from tasting too dense. Milk works too if you don’t have orange juice, but the subtle orange flavor is like magic in this bread. It just works.
- Chocolate Chips: Optional, but if you’re a chocolate lover, pumpkin + chocolate is always a good idea. You can also add chocolate chips to other quick bread recipes like zucchini bread and peanut butter chocolate chip zucchini bread.
Here’s the batter and a couple pictures of the bread without chocolate chips:
Why You’ll 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 warm spices
- Adaptable—studded with chocolate chips, or use chopped pecans, or leave plain
- Similar to banana bread, it tastes even better on day 2 (if it lasts that long!)
I love this pumpkin bread recipe so much that I included it in my first cookbook, Sally’s Baking Addiction. It’s always a hit, especially when pumpkin spice season picks up!
But after 1 taste, you might not want to limit this quick bread to the fall season. 🙂
Another reader, Liz, commented: “This is by far the best pumpkin bread recipe I have made… It’s moist and loaded with flavor. I love the orange juice that adds a fresh flavor to it. I add some orange zest that kicks up the orange flavor a bit. It goes well with the chocolate chips too.”
More Perfect Pumpkin Recipes
- Pumpkin Muffins & Mini Cinnamon Sugar Pumpkin Muffins
- Pumpkin Cinnamon Rolls
- Pumpkin Chocolate Chip Cookies & Pumpkin Snickerdoodles
- Pumpkin Roll
- Brown Butter Pumpkin Oatmeal Cookies
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Bundt Cake
- Recipes to Make With Leftover Pumpkin Puree
For even more inspiration, here are my 30+ best pumpkin dessert recipes.
PrintMy Best Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 15 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Homemade pumpkin bread is a favorite fall recipe packed with sweet cinnamon spice, tons of pumpkin flavor, and optional chocolate chips.
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*
Instructions
- 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.
Notes
- Make Ahead Tip: Baked pumpkin bread can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links): 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Cooling Rack
- Spices: You can use 1 teaspoon store-bought or homemade pumpkin pie spice instead of nutmeg, cloves, and ginger. Be sure to still add 2 teaspoons of cinnamon to the batter.
- Oil: Oil is a better choice than melted butter in this recipe. The bread is not as moist and soft if using butter.
- Orange Juice: You can substitute milk (any kind) for orange juice.
- Chocolate Chips: If desired, try using milk chocolate, white chocolate, dark chocolate, or even chopped pecans/walnuts instead of the semi-sweet chocolate chips. You can leave the pumpkin bread plain, too.
- Pumpkin Muffins: This recipe makes 15–18 pumpkin chocolate chip muffins. Bake for about 20 minutes at the same oven temperature, or try this similar pumpkin muffins recipe.
- 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 if desired. About 1 hour bake time.
This is THE best recipe ever!!! I had never tried pumpkin bread before 2022 when my boss shared with us this bread that his wife had baked. It just tasted sooo good that I asked him for the recipe and just remembered about that time I tried this so I am going to make some of my own. In 2022 I was working with Canadians and my boss and his family where from Canada but living in Ecuador, where I am from. So greetings from Ecuador, will certainly try making this recipe soon… so delish!
How sweet is the bread? Is it possible to reduce the sugar without affecting the flavor or texture of the bread in other ways? Thank you!
Hi Bree, it is a sweeter bread, but not overly sweet. While you can certainly try reducing the sugar if you wish, keep in mind that it plays an important role in the taste, texture, and overall structure of the bread. Results will vary with less sugar.
I must start this post by saying I don’t like pumpkin. However, I have made this recipe for the last 6 years. It started because a mom from my daughter’s soccer team gave me a pumpkin bread as a gift for coaching. I gave it to my son because again, I don’t like pumpkin. My son who loved pumpkin pie tried it and told me I needed to find a recipe. This is the first one I found. About 4 years ago I started giving mini loaves of this to coworkers as gifts. Ever since then my boss has bought all of the ingredients along with mini loaf pans and handed them to me at the beginning of November and asks for me to make them for her and she in turn gives them out to her family members as gifts. This pumpkin bread is one of the best dessert recipes for anyone to make, EVER. I have never had anyone try this and not tell me it is one of the best things they have ever tasted. I do make mine without chocolate chips, because this pumpkin bread is pure joy all on its own.
If I use mini loaf pans, how long do I bake them. If I use this receipe about how many mini loaves does it make? Can I double the receipe?
Hi Diana, You can use mini loaf pans with the same oven temp, bake time will depend on the exact size of your mini loaf pan. Keep a close eye on them and use a toothpick to test for doneness. For best results (and to prevent over or under mixing), we recommend making two separate batches rather than doubling.
I use 4 mini loaf pans, it’s important to measure out your scoops into the pans so you get 4 even ones. I only just started doing that in the last year because when I didn’t, I ended up only having enough for 3 and 1/2 loaves, and having to scoop some out of warm to put it in another. As far as time goes I tent them with a tin foil after 20 minutes, then I just start checking them after another 10 minutes with the toothpick and gauge it based off that. I think the most I’ve ever had to cook when was a 40 minutes and that’s only because I had put so much of the batter in the pan. Hope that helps.
I love making pumpkin bread and this one is the best. I’m not a fan of chocolate so I have used nuts. Now I’m wondering if dried cranberries would work?? Seems that pumpkin and cranberry would be a good fall choice. Thanks
Hi Cynthia, absolutely, dried cranberries would be great here!
This is the best pumpkin bread I have EVER made or had in general. The family asks for it every year at the holidays!
I’ve probably tried a dozen pumpkin bread recipes. All seemed lacking until I made this one. It’s perfect, so flavorful and moist. I omit the chocolate chips and use lightly toasted walnuts. Thank you for sending my search for the best recipe.
I only have a glass loaf pan – do I need to adapt the recipe to account for this? Thank you!
Hi Michelle, you can use the same baking temperature, but keep in mind that bake time may be a few minutes longer. Enjoy!
I see everyone else seems to be using 4 eggs – any idea why 2 works here
Cheers
Hi Ely! We can’t speak to other recipes, but two eggs works perfectly for this pumpkin bread recipe.
Turned out wonderful. Easy recipe to make.
Do you have a recipe for pumpkin banana bread ? I made this an hour ago and it’s amazing! But I have a lot of bananas I need to use lol .
Hi Nicole, we do not, but you could certainly try replacing some of the pumpkin puree with mashed bananas. Or, here is our banana bread recipe and all of our recipes using bananas.
I’ve honestly made this pumpkin loaf 20 times! It always comes out super moist and easy to put together. I don’t add chocolate chips and liek to sprinkle some turbinado sugar on top.
I have made this recipe and it is super good.
Thinking of doubling the recipe and using 2 loaf pans. Your thoughts?
Hi Carol! For best results, we recommend making two separate batches rather than doubling.
My best friend loves pumpkin bread and asked me to make it for her birthday instead of a cake. Used your pumpkin bread recipe tonight and will never use another!
This pumpkin bread came out perfect! No soggy, sinking loaf here. I will use this recipe from now on. Thank you!
I’m a guy so cooking doesn’t come second nature but this recipe is trhe bomb. So moist and flavorful. Thanks for sharing.
I am so grateful for the ability to check off the ingredients I am older.and I just wander off to the next thing then forget what I was doing . Actually I have always been that way : ) great recipes. Thank you.
Love ❤️ this bread, thank you Sally! My tweaks: Subtract 2 Tbsp from white sugar /sub 2 Tbsp honey; I used mild olive oil; dark choc chips; 1/2 cup walnuts, some chopped, some finely powdered. Baked 55 min /my oven’s probably running hot. My husband can’t wait for “better the 2nd day.” He says every bite is better than the last Lol
This recipe is a keeper! I was burnt out on chocolate ( if u can imagine that lol) so I used raisins! Winner!
have mine in oven with raisins and walnuts.. smells really good! makes house feel cozy.
Hi, I only have cake flour, can i use that?
Hi Monica, All purpose is really best for this quick bread.
This recipe is amazing, and also works for banana bread too! Just obviously swap the pumpkin for banana, I didn’t add ginger, and it was perfection. Love all your recipes, they are always an anchor when I want to variate a recipe or try something I’ve never done before!
Just tried this with bananas as you mentioned and it turned out incredible! Thanks for the heads up!
Can you make this a chocolate pumpkin chocolate chip bread
Hi Raelyn, cocoa is a very drying ingredient, so it would take some recipe testing to properly incorporate it in this recipe. We do have this recipe for chocolate pumpkin spice muffins that you might enjoy!
One of my favorite recipes. But I was wondering if it’s possible to make it gluten free?
Hi Leah, we haven’t tested this bread using gluten free flour, but let us know if you do.
Great recipe, used orange marmalade instead of orange juice, yum .
I used British mixed spice plus the cinnamon for spices, plan to make this again . Thanks
This recipe is tried & true. Everyone loves the bread and asks for more.
We loved this recipe!!
But unfortunately everytime we make it it deflates, does anyone know why this would happen and how to fix it??
Hi Roberta, did the bread seem to sink towards the middle? It’s possible it was a bit underbaked and/or overmixed. Overmixing batter can cause breads to become squat and flat. Be sure, too, that you’re using fresh baking soda for optimal rise. We find it starts to lose its power after about 3 months, even if not technically expired. Thank you for giving this bread a try!
How long will it take to bake 2 loads or would it be better to bake one at a time?
Hi Erika! You can bake them at the same time, bake time will be similar, but as always, keep an eye on them in the oven and use a toothpick to test for doneness.
What would be the temp and cook time for mini loaves?
Hi Jessica, same oven temp, bake time will depend on the exact size of your mini loaf pan. Keep a close eye on them and use a toothpick to test for doneness.
I made this Pumpkin Bread recipe exactly as stated. I made 1 loaf with chocolate chips, and 1 loaf without. Yummy either way. It took about 1 hour 5 mins for me. Easy, moist, delicious. This recipe is a winner!
This recipe is so delicious and much healthier than other pumpkin bread ones. I substitute the pumpkin with fresh butternut squash and it’s perfect! Just recently I’ve substituted the flour with multigrain & wheat flour and the sugar with agave and maple for a heart healthy version and it still comes out great!
This came out amazing!!! I made this on a whim due to craving, so I had to use whatever I had, which means I only had pumpkin butter instead of pumpkin puree and no cloves. Still turned out SO good!