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
Every recipe that I have tried from this site has been successful from cookies to breads to entrees. I appreciate that I can depend on you to make me look good.
This recipe turned out fabulous. It’s my new go to!
Oh my gosh this bread was awesome and so moist. I had some peanut butter chips that I bought for another recipe and used those. Just delightful.
The pumpkin, spices, and chocolate in this bread make the perfect autumn dessert. This bread It freezes beautifully, too.
This recipe is incredibly delicious! Followed exactly with the exception of the OJ, I used milk instead. It took longer in my oven than stated in recipe but I tented it with foil as suggested and it worked perfectly. This bread came out moist and dense exactly the way we love it! Will be making often throughout the coming holidays! Thank you for sharing!
Can this be made in a 9×13? Or would I need to increase the recipe?
Hi Claire, here’s everything you need to know about cake pan sizes and conversions. You may also enjoy this pumpkin cake instead! It’s a bit sweeter and with a lighter crumb than this bread, but it fits perfectly in a 9×13 pan.
Wow, this is the best recipe for pumpkin bread! My husband agrees. The only swaps I made were using milk and not orange juice (I didn’t have any), and I didn’t add chocolate chips (we like our bread with no add ins to eat it with butter and honey). Thank you Sally!
So glad you enjoyed it, Perla!
This is the first time I have ever left a review for a recipe. This Pumpkin Bread is absolutely fantastic. However, did tweak it a little bit by using Pineapple Orange juice (didnt have plain orange), olive oil (taste preference), brown sugar splenda, and adding 1.5 tsp of Vanilla and crushed candied Pecans on the top.
I am very surprised that this recipe does not include vanilla as I believe that this was crucial to the taste of the pumpkin bread. I have been making quick breads weekly for my husband and this is my favorite so far – it rose beautifully so is a great option for gifts/potlocks and I am hoping to use it as a base recipe and add carrots, or apples etc next time.
I give it 5 stars! Easy to make, and no mixer needed. This is a tasty easy recipe, and it’s the perfect gift for family and friends!
Was wondering how long I should bake if using mini loaf pans?
Hi Lynn, 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. Enjoy!
This recipe was a big hit with my coworkers. Great taste and very moist.
Fantastic recipe.
I was running short of 40gms of all purpose flour so I added almond flour and cocoa powder. And the recipe turned out perfect. Thank you so much for this flavourful Pumpkin bread.
So good!!!!!!
I love this recipe. I leave out the chocolate chips, add cranberries and roasted pecans and it’s amazing. I’m wondering if I can substitute peach juice for the orange juice?
So glad you love it, Stephanie. We haven’t tested peach juice, let us know if you try it!
The best pumpkin bread I have ever had
Amazing
Made this today. The best! Another outstanding recipe.
I made this as your bundt cake recipe/sans cream cheese as directed, it was( gone fast!) and fab! I added pecans cuz I love them, and maple extract with the vanilla, cuz I think pumpkin and maple go well together! ( I put some can pumpkin and maple extract in my morning oats all the time, is delish…)…Thanks for a reliable ( all your reliable …) recipe even I can follow and have the ingredients for on hand( nothing too exotic,$$…),much appreciated and always excellent!
5 stars.
I followed the recipe almost exactly (including chocolate chips) except I used allspice instead of ground nutmeg because I couldn’t get the nutmeg in time. I did this for a food & nutrition school practical and I got tons of compliments. The flavour is amazing and people are asking me for the recipe. Thank you so much!
This is the best pumpkin bread recipe you’ll ever find!!!This is so popular in my house that I make it once a week for my kids. So so moist and flavorful. The only downfall is I can’t stop eating it! 🙂
My family and I LOVE this pumpkin bread, especially with chocolate chips! It’s our new family favorite!
Great recipe!
I loved this recipe. I use your site frequently, thanks for the great recipes!
Delicious! It’s exactly what you’re craving in a pumpkin bread.
The taste is great. However, the texture is completely off for me. It didn’t rise in the oven at all and it came out like a gooey brick. I have made a different cake since and know it’s not the baking soda. Any tips?
Hi Liz, how did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over measured. Too much flour could cause the bread to come out dry and dense. If the bread seemed gooey, it’s possible it still needed a bit more time in the oven to finish baking. If you decide to make this bread again, you can tent the pan with aluminum foil to prevent the edges from burning while allowing the middle to continue baking through. Hope this helps!
This recipe is perfect! I’ve made it over 100 times in the last year and everyone keeps requesting I make it for them. I’ve made muffins if I need to save time, with milk when I’m out of OJ, and with varying amounts of sugar for healthier versions and each time the bread is amazing! I love that you use metric measurements as it makes it so easy. Thanks Sally!
This is one of my favorite quick bread recipes. But it does have a lot of sugar in it. I would like to find a way to reduce the amount of sugar and still produce a good loaf. I don’t like using artificial sugar. I would like to know what Riley did to make a healthier load.
You’re my Go-To for baking recipes Sally. And this pumpkin bread sounds wonderful as well. However, I wanted to do it in a bundt pan, and when looking at your comment on using a bundt pan you referred to leaving out the cream cheese filling?? Didn’t see any cream cheese in the recipe? Would the recipe need to be doubled for the bundt pan, and the baking time adjusted?
Hi Paul, you can make this pumpkin Bundt cake recipe instead (it’s pretty much this exact recipe) and leave out the cream cheese filling from that recipe. Add 1 and 1/2 cups chocolate chips if desired. About 1 hour bake time.
I’m very picky about pumpkin bread. It needs to have the right balance of spices and be not too sweet. I left out the chocolate chips because I just wanted it plain. Frankly, this was the best recipe I’ve ever tried! It was moist, flavorful and the smell was amazing! This is now my go-to pumpkin bread recipe from now on. Thank you!
I was confused by this recipe as it said 1.5 cups or 340g. My can of pumpkin was 1.5 cups and said 425g.
Hi Ellen, Sally and I just re-measured to make sure, but you should use about 340g of canned pumpkin to equal 1.5 cups. The 425g (15 oz.) can of pumpkin contains just slightly more than 1 and 3/4 cups pumpkin. Hope this helps, and that you enjoy the pumpkin bread!
Yes, I found out the hard way to go by weight, not volume. My scale was on the fritz so I went with volume and have a little dense, wet streak along the bottom. Still eating it, though, and will make again with properly measured pumpkin. I also accidentally left out the granulated sugar but used white chocolate chips instead of dark chocolate and it is sweet enough.