Description

This classic Pumpkin Bread recipe is a moist and flavorful treat perfect for autumn or any time you crave a spiced sweet bread. Made with pumpkin puree, warm spices, and optional chocolate chips, it delivers a comforting texture and taste with a tender crumb and subtle sweetness. Baked in a loaf pan, it is easy to prepare and stores well for several days.

Ingredients

Scale

Dry 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

Wet Ingredients

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

Add-ins

2/3 cup (120g) semi-sweet chocolate chips (optional)

Instructions

Preheat and Prepare Pan: Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C) to avoid excessive browning on top. Grease a 9×5-inch metal loaf pan with non-stick spray and set aside.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until fully combined. This ensures even distribution of spices and leavening agent.
Mix Wet Ingredients: In a separate medium bowl, whisk the eggs with both granulated sugar and brown sugar until combined. Add pumpkin puree, oil, and orange juice, whisking to blend fully.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold using a rubber spatula or wooden spoon until just combined. A few lumps are fine; avoid over-mixing to keep the bread tender.
Add Chocolate Chips: If using, gently fold in the semi-sweet chocolate chips evenly without over-mixing the batter.
Pour Batter and Bake: Pour the batter into the prepared loaf pan. Bake for 60–65 minutes. Halfway through baking, loosely cover the bread with aluminum foil to prevent excessive browning on top. Begin checking doneness at 55 minutes by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
Cool: Let the bread cool completely in the pan on a wire rack before removing. This helps the bread set and makes slicing easier.
Store: Cover and store leftover bread at room temperature for 3–4 days or refrigerate for up to a week to maintain freshness.

Notes

Using canned pumpkin puree is convenient, but fresh pumpkin puree works just as well if homemade.
Adjust spices to your preference; increase cinnamon or cloves for a stronger spice profile.
Adding orange juice enhances moisture and adds a subtle citrus note complementary to pumpkin.
Chocolate chips are optional but add a delicious sweet contrast to the spiced bread.
Ensure not to over-mix batter to avoid a tough texture in the final bread.
Allow bread to cool completely before slicing to prevent crumbling.

Prep Time: 15 minutes
Cook Time: 60-65 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: pumpkin bread, pumpkin loaf, spiced bread, fall baking, moist bread, chocolate chip bread, homemade bread