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, add a swipe of cinnamon butter, 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 Oatmeal Cream Pies
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Bundt Cake
- Pumpkin Coffee Creamer
- Pumpkin Hand Pies
- Recipes to Make With Leftover Pumpkin Puree
For even more inspiration, here are my 30+ best pumpkin dessert recipes.
Print
My 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.
Reader Comments and Reviews
This is my favorite pumpkin bread recipe. I used almond milk instead of orange juice and baked it for 55 min and it came out perfect. A little gooey in the center, just the way we like it.
I have been making various pumpkin bread recipes for years. I usually google a recipe and go for it. This recipe will from now on be my go to. It is absolutely the most delicious one of all. So moist and yummy. Thank you so much!
I seem to be hypersensitive to the taste of baking soda. Ruins the banana bread for me too. Can I use half soda and half baking powder?
Sugar amounts just right, even for someone that doesn’t like too sweet. Tried reducing the sugar but ultimately not sweet enough.
Texture a little gummy in the lower half, probably over-mixed?
Hi Carol! Baking soda and baking powder aren’t equal swaps – you can read more about the differences in this post. Gummy bread could be over-mixed or under-baked. Thank you for giving this recipe a try!
DELISH! Non-dairy milks can sometimes leave bakes a little dry, but not in this recipe! I used cashew milk and it was so moist! Perfect amount of spice. My new go to pumpkin bread recipe. Sally never disappoints!
It is probably the best pumpkin bread recipe I have found. And the orange juice absolutely works in it. I do have a question if it can be made in the slightly smaller disposable foil loaf pans? If so, since they are smaller, if I split the batter between two of the pans how long would I cook it for?
Hi Michele, I’m unsure of the best bake time as it can vary. What is the exact size of the loaf pans? Most likely you’ll have to begin checking for doneness at 30 minutes. So glad you love this recipe!
I did do some subs on this recipe. I used applesauce instead of oil and added raisins. It came out great and will definitely make it again.
I’ve made this recipe twice and it’s so easy and delicious! My young granddaughters love it too! Brought some to work and everyone wanted the recipe. I may try it next with the King Arthur 1:1 GF flour.
Great recipe! I substituted King Arthur 1-to-1 Gluten Free Flour and the loaf turned out great. No one could tell it was gluten free. Definitely be sure to lightly cover the loaf as the recipe recommends. Super easy bake, will make again.
Sorry for the dumb question, but what is the difference between this and your pumpkin cake recipe (besides the cream cheese icing) ? Thanks
Hi Vera! The recipes are very similar with different ratios of ingredients. Both are favorites!
Awesome loaf, I used yogurt instead of orange juice and made 4 mini loaves cooked for 40min. Definitely would do again!!!
I absolutely love this recipe and my whole family enjoyed it. My toddler and I enjoyed making this together and definitely will be making it every year as a tradition. ✨Thank you for sharing your yummy recipe.
Hi Sally! I have a question- if I am using pumpkin pie spice instead of the listed spices how much should I use? Thanks so much! Can’t wait to make this with my girls when they get home from school!
Hi Katie, absolutely. See recipe notes for details!
Any other flour substitute options? Bread flour or cake flour? I’m out of all purpose!
Hi Brianne! All purpose flour really is best for this quick bread loaf.
I baked this recipe yesterday. My daughter likes a lot of spice so I doubled the spice measurements. I used pumpkin pie spice for the nutmeg, cloves, ginger. I used monk fruit sweetener in place of the granulated sugar, melted & cooled coconut oil and fresh squeezed o.j. I measured out 1.50 cup pumpkin puree from a 15oz. can since it = approx. 1.66 cups. All other ingred. & measurements the same. I baked half the batter in a coconut oil sprayed small bundt cake pan without chocolate chips at 350 degrees for about 35 minutes, testing for done with a toothpick coming out clean. My daughter declared it, “Soooo yummy! Perfectly baked.” I made a second, smaller bundt cake for me with dark chocolate chips added. Delicious! Will make again & again.
How much pumpkin pie spice did you use
Oh my, this was absolutely delicious! Used coconut oil and topped it with pecans and dark chocolate pieces.
Probably my favorite pumpkin recipe yet. So moist, perfectly spiced, and perfect for the fall season . Thanks so much for this recipe!!
10 / 9 / 22
Just a question: Can chopped pecans or walnuts be added? If so, how much should be used? (NOTE: I’m not adding any chocolate chips).
Thank you for posting this. Just bought the pumpkin puree yesterday.
Hi Sandra, absolutely, you can use 2/3 cup of chopped walnuts or pecans here instead of the chocolate chips. Enjoy!
Yuck!!! Following exactly..by grams & ml & it was so gummy….had to throw out 6 loaves…too embarrassed to give to my friends. What a waste of time & money!
The reason it may got gummy is because you might of over mix the batter. You want to make sure it’s somewhat lumpy Still before putting into the oven. ✨
Hi Sally,
Can this recipe be double to make two loaves?
Thanks,
Kate
Hi Kate, For best results, we recommend making two separate batches rather than doubling.
Can you put the batter in smaller mini pans? I was going to make some mini loaves and pass them out to friends, family and neighbors
What would the bake time be for the mini loaf size?
Hi Kat, absolutely! Bake time will vary based on the size of the mini loaf pans. Keep a close eye on them and use a toothpick to test for doneness. Same temperature.
I have the mini loaves in the oven and already smell amazing
How much pumpkin purée?!?!?
You need 1 and 1/2 cups (340g) of pumpkin puree.
I had no intentions of making a dessert tonight, but this recipe came up on my IG feed earlier. I am not ashamed to say I just had a slice as my dinner. Not ashamed at all. I used King Arthur 1:1 GF flour blend and the loaf came out perfectly! This recipe (and all of the others of yours I’ve saved) is a keeper!
Hi Sally! The grocery store only had pumpkin pie filling. Can you recommend adjustments to this recipe to make it work? :’)
Hi Samantha, pumpkin pie filling is pre-spiced and very sweet. it’s best to wait until you have pumpkin puree to use in this recipe.
I split sugar 50/50 with swerve brown sugar substitute and 1/2 regular raw cane sugar. I also split the flour 50/50 whole wheat and all purpose flour. Added the spices as called for but also added one teaspoon of pumpkin spice. Used avocado oil and mixed in macadamia nuts and walnuts. This turned out perfectly. Love this recipe!!
What about using apple juice or cider instead of OJ?
Lisa
I’ve used pumpkin pie filling when I couldn’t get purée. I like sweet, do not an issue for me personally.
Can you make this in mini loaves with craisins and nuts? How long to bake. Same temp?
Hi Maxie, absolutely! Bake time will vary based on the size of the mini loaf pans. Keep a close eye on them and use a toothpick to test for doneness. Same temperature.
Hi! i was wondering if i could use whole wheat flour instead of the all purpose flour? and a sustitute for brown sugar
Hi Kylie, you can try using whole wheat flour, but the bread may be more dense. We’d recommend trying 1/2 whole wheat, 1/2 all purpose flour first and then adjusting for future batches. Or you may like these whole wheat pumpkin muffins instead. Without the brown sugar, you’ll lose a lot of flavor and moisture — we don’t recommend swapping it.
Hi, my husband is diabetic and grieving for all things bread and pie. What would you substitute for the sugar? I’m new to this so I have no idea what to use and how much. Please help! I would love to surprise him with this!
Hi Katherine! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
Hi, I substituted the 1/2 cup of granulated sugar with 1/2 cup monk fruit sweetener with Erythritol because I was out of my TJ’s raw sugar. It turned out delicious! I did not substitute the 3/4c light brown sugar but I see Amazon has a monk fruit version of that, too. I hope this helps!
Is it possible to make this 13 x 9 cake pan instead? I’m guessing not I’m not a fan of Loafs bc always make a mess out of them lol 😉
Hi Susan! Here’s our recipe for pumpkin cake 🙂
I am currently in the process of making this and it has been in the oven for 70 minutes and it’s still not done. The tooth pick comes out goopy and the oven is at 350°F
Hi Erynn! All ovens and pans are slightly different, just keep baking the bread until a toothpick comes out with a few moist crumbs. Enjoy!
I have had the same problem!!!!
I made this with massively rancid vegetable oil on accident and it STILL tasted amazing. Can’t wait to remake it with good stuff.
Hi Sally,
I have been using your recipies for several years. Never a miss. This Pumpkin Chocolate chip bread is a fall favorite.
Can I use it to make the multi mini loaves? Do I need to alter the recepie or double it?
Thank you
Your recepies are amazing.
Hi Lyne, you can use this batter for mini loaves. Bake at the same temperature. We’re unsure of the exact bake time, but keep a close eye on them and use a toothpick to test for doneness.
why does this bread have so many apices it will be too spicy then right?
The bread was wonderfully moist, but the spices didn’t really come through. Next time (and there will be a next time), I’m doubling the spices.
Hi, I doubled the spices, as my daughter prefers, using cinnamon but pumpkin pie spice for the nutmeg, cloves and ginger. Was not too strong at all and absolutely delicious!
Hi Sally!
I am making this bread this coming weekend! I rated it 5 stars because I know it will be amazing!
Just a quick question: Could I replace the oil with Greek yogurt like your banana bread calls for?
Just wondering if it would have a similar result!
Hi Peggy, thank you! The banana bread uses butter, so there is still some fat in there. This bread also needs fat and oil is the best choice. I do not recommend replacing all of the oil with yogurt because the bread will taste dry and be crumbly. Though you could try replacing some of it with yogurt. Let me know how it goes!
Hi Sally,
I have made the bread several times and it is a hit. You mentioned that it uses butter.
I did not see butter in the listed ingredients. Am I missing something?
Hi Ann! Sally mentions that butter is used in our banana bread recipe. This pumpkin bread uses oil as the fat (no butter here). So glad you enjoy this recipe!