This pumpkin bread recipe is soft, spiced, and smells like autumn in a loaf pan. The first time I made it, I couldn't stop sneaking warm slices straight from the cooling rack, and now it's the recipe I turn to every October when the air gets crisp. It's ridiculously easy to pull together with simple pantry ingredients.
If you're craving something cozy like my Cinnamon Streusel Banana Bread or as comforting as a slice of Chocolate Layer Cake, this one's going to feel like home. I love adding chocolate chips for a sweet surprise in every bite, but it's just as perfect plain with a mug of coffee.
Why You'll Love This Homemade Pumpkin Bread
This loaf checks every box for the best pumpkin bread. It's incredibly moist thanks to the pumpkin puree and oil, and the blend of warm fall spices gives it that classic cozy flavor without being overpowering. The texture is tender and soft, with just the right amount of sweetness.
What I really love is how forgiving this recipe is. You don't need a stand mixer or any fancy equipment, just two bowls and a whisk. It comes together in about 15 minutes, and the hardest part is waiting for it to cool before you slice into it. The optional chocolate chips add a little indulgence, but honestly, this Pumpkin Bread is delicious either way.
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Pumpkin Bread Ingredients
Here's everything you'll need to make one perfect loaf of moist pumpkin bread.
See Recipe Card Below This Post For Ingredient Quantities
- All-purpose flour: Forms the structure of the bread and keeps the crumb tender. Spoon and level your flour for the most accurate measurement.
- Baking soda: Helps the bread rise and gives it a light, fluffy texture.
- Ground cinnamon: The star spice in this loaf, adding warmth and classic fall flavor.
- Ground nutmeg: Adds a subtle earthy sweetness that complements the pumpkin beautifully.
- Ground cloves: Brings a hint of spice and depth without being too strong.
- Ground ginger: Adds a gentle warmth and a little bit of brightness to balance the sweetness.
- Salt: Balances the sweetness and brings out the flavors of all the spices.
- Eggs: Bind everything together and add moisture and richness to the batter.
- Granulated sugar: Sweetens the bread and helps create a tender crumb.
- Brown sugar: Adds moisture and a deep, caramel-like sweetness that makes the bread extra soft.
- Pumpkin puree: The heart of this recipe, giving the bread its signature flavor, color, and moisture. Use canned or fresh, just make sure it's plain pumpkin, not pumpkin pie filling.
- Vegetable oil: Keeps the bread incredibly moist and soft. Oil works better than melted butter in quick breads like this.
- Orange juice: Adds a bright, subtle citrus note that enhances the spices and keeps the loaf from tasting too heavy.
- Semi-sweet chocolate chips: Optional, but they add little pockets of melty sweetness in every slice. You can swap them for nuts or leave them out entirely.
How to Make Pumpkin Bread
This easy pumpkin bread comes together quickly with just a few simple steps.
Preheat and prepare the pan: Preheat your oven to 350°F (177°C) and adjust the oven rack to the lower third position. Grease a metal 9×5-inch loaf pan with non-stick spray so the bread releases easily after baking.
Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until everything is evenly combined. This step helps distribute the spices so every bite tastes balanced.
Mix wet ingredients: In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth. Add the pumpkin puree, oil, and orange juice, and whisk until the mixture is silky and well blended.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently fold everything together with a rubber spatula or wooden spoon. The batter should look thick and a little lumpy, and that's perfectly fine. Don't overmix, or the bread can turn out dense.
Fold in chocolate chips: If you're using chocolate chips, gently fold them into the batter until they're evenly distributed. This is also when you'd add nuts or any other mix-ins.
Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 60 to 65 minutes, checking for doneness by inserting a toothpick into the center. It's ready when the toothpick comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, loosely cover it with aluminum foil halfway through.
Cool and slice: Let the bread cool completely in the pan on a wire rack before removing and slicing. I know it's tempting to cut into it warm, but letting it cool helps the texture set and makes slicing much easier.
Store: Cover the bread tightly and store it at room temperature for 3 to 4 days, or refrigerate it for up to a week. It stays soft and moist either way.
Substitutions and Variations
This pumpkin chocolate chip bread is flexible and easy to customize.
Spices: If you have pumpkin pie spice on hand, you can use 1 teaspoon of it in place of the nutmeg, cloves, and ginger. Just make sure you still add the full 2 teaspoons of cinnamon for the best flavor.
Orange juice: You can swap the orange juice for any kind of milk, whether it's dairy or non-dairy. The bread will still turn out moist and delicious.
Chocolate chips: Try milk chocolate, white chocolate, dark chocolate, or even chopped pecans or walnuts. You can also leave out the mix-ins completely for a classic, simple loaf.
Oil: Vegetable oil, canola oil, or melted coconut oil all work beautifully. Oil is preferred over melted butter because it keeps the bread softer and more tender.
Equipment For Pumpkin Bread
Here's what you'll need to make this fall pumpkin bread.
- 9×5-inch metal loaf pan: A standard metal loaf pan works best for even baking and a beautiful golden crust.
- Mixing bowls: One large bowl for the dry ingredients and one medium bowl for the wet ingredients.
- Whisk: For mixing the dry ingredients and blending the wet ingredients until smooth.
- Rubber spatula or wooden spoon: To gently fold the batter together without overmixing.
- Toothpick: For checking doneness. Insert it into the center of the bread, and if it comes out clean or with just a few crumbs, you're good to go.
- Wire cooling rack: Helps the bread cool evenly after baking.
Storage and Make-Ahead Tips
This moist pumpkin bread stores beautifully and tastes even better the next day.
Room temperature: Store the cooled bread tightly wrapped or in an airtight container at room temperature for 3 to 4 days. The flavors deepen as it sits, and the texture stays soft.
Refrigerator: If you want to keep it longer, refrigerate the bread for up to a week. Let it come to room temperature or warm it slightly in the microwave before serving.
Freezer: This bread freezes incredibly well. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator and bring it to room temperature before slicing.
Make-ahead tip: You can bake this Pumpkin Bread a day or two in advance and store it at room temperature. It's perfect for meal prep, holiday brunches, or anytime you want a cozy treat ready to go.
Expert Tips
Don't overmix the batter: Once you add the wet ingredients to the dry, mix just until everything is combined. Overmixing can make the bread dense and tough.
Use room temperature eggs: Room temperature eggs blend more easily into the batter and help create a smoother, more even texture.
Check for doneness: Ovens can vary, so start checking your bread at the 60-minute mark. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Let it cool completely: I know it's hard to wait, but letting the bread cool completely helps the texture set and makes slicing so much easier.
Use pumpkin puree, not pumpkin pie filling: Make sure you're using plain pumpkin puree, not the pre-spiced pie filling. The pie filling has added sugar and spices that will throw off the balance of the recipe.
FAQ
How do you make pumpkin bread moist?
The secret is using oil instead of butter and adding pumpkin puree, which keeps the bread soft and tender. Don't overbake it, and make sure to store it tightly wrapped so it doesn't dry out. My mom always says to pull it from the oven when it's just barely done, and she's right every time.
Can I freeze pumpkin bread?
Yes, this bread freezes beautifully. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator and bring it to room temperature before serving. I love having a loaf in the freezer for unexpected guests or cozy weekend mornings.
Can I add nuts to pumpkin bread?
Absolutely. Chopped pecans or walnuts are a great addition. Fold in about ⅔ cup along with (or instead of) the chocolate chips. The nuts add a little crunch and a toasty flavor that pairs perfectly with the spices.
What can I substitute for orange juice in pumpkin bread?
You can use any kind of milk, whether it's dairy or non-dairy. The orange juice adds a subtle brightness, but milk works just as well and keeps the bread moist and tender. I've used almond milk in a pinch, and it turned out perfectly.
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Pumpkin Bread
Ingredients
Method
- Preheat the oven to 350°F (177°C) and position the rack in the lower third of the oven. Grease a 9×5-inch loaf pan with non-stick spray.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
- In a separate bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Mix in the pumpkin puree, oil, and orange juice.
- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula or wooden spoon. Be careful not to overmix; a few lumps are fine.
- If desired, gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 60-65 minutes, loosely covering the bread with foil halfway through to prevent over-browning. Start checking with a toothpick at the 55-minute mark. The bread is done when a toothpick comes out clean with a few moist crumbs.
- Let the bread cool in the pan on a wire rack before slicing.
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