Go Back
Delicious homemade pumpkin bread freshly baked and served on a plate

My Best Pumpkin Bread

A delightful pumpkin bread recipe combined with spices and chocolate chips, perfect for cozy autumn afternoons.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups 1 and 3/4 cups all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg Optional for added flavor
  • 0.25 teaspoon ground cloves Optional for added warmth
  • 0.25 teaspoon ground ginger Optional for an extra touch
  • 0.75 teaspoon salt
Wet Ingredients
  • 2 large eggs, at room temperature Helps the batter rise properly
  • 0.5 cup granulated sugar Sweetness to balance spice
  • 0.75 cup packed light or dark brown sugar Adds moisture and richness
  • 1.5 cups pumpkin puree (canned or fresh) Essential base flavor
  • 0.5 cup vegetable, canola, or melted coconut oil Keeps the bread moist
  • 0.25 cup orange juice Brightens flavors
Add-ins
  • 2/3 cup semi-sweet chocolate chips For delightful pops of sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and position the rack in the lower third.
  2. Grease a 9×5-inch loaf pan with non-stick spray.
  3. In a large bowl, whisk together the dry ingredients.
  4. In another medium bowl, blend together the wet ingredients until creamy.
  5. Combine the wet ingredients into the dry ingredients, mixing gently.
  6. Fold in the chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 60-65 minutes.
  2. Cover the top loosely with aluminum foil halfway through to prevent over-browning.
  3. Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
  4. Allow the bread to cool completely in the pan on a wire rack.

Notes

For the richest flavor, use fresh pumpkin puree when available. Store in an airtight container, or freeze for up to three months. Consider adding chopped walnuts or swapping in dark chocolate for a richer indulgence.