This moist pumpkin bread is everything fall baking should be – warm cinnamon spice in every bite, tender crumb that practically melts on your tongue, and that cozy smell filling your kitchen while it bakes. I first made this loaf on a chilly October morning when I had an extra can of pumpkin sitting in the pantry, and it's been my go-to ever since. The best part? You probably have most of these ingredients already, and the whole thing comes together in one bowl.
If you're looking for more easy morning treats, you'll love my Easy Dutch Baby Pancake Recipe or these Homemade Baked Pumpkin Donuts – both are just as simple and perfect for lazy weekends. For something a bit more indulgent, try my Easy Cinnamon Roll French Toast Recipe.
Why You'll Love This Pumpkin Bread
This spiced pumpkin loaf checks all the boxes. It's easy enough for beginners but impressive enough to gift to friends or bring to a potluck. The batter comes together quickly with just a whisk and a couple of bowls. No fancy equipment needed.
The cinnamon pumpkin bread stays moist for days, which means you can bake it ahead for busy mornings. Add chocolate chips for extra richness, or leave them out if you prefer a more traditional loaf. Either way, it's the kind of recipe you'll make again and again all season long.
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Pumpkin Bread Ingredients
Here's everything you need to make one beautiful loaf of homemade pumpkin bread with chocolate chips.
See Recipe Card Below This Post For ingtedient Quantites
- All-purpose flour: Forms the base structure of the bread and gives it that tender, bakery-style crumb. Spoon and level your flour for the most accurate measurement.
- Baking soda: Helps the bread rise and creates a light, fluffy texture.
- Ground cinnamon: The star spice here, adding warmth and that classic fall flavor.
- Ground nutmeg: Adds a subtle earthiness that complements the pumpkin beautifully. This one's optional but highly recommended.
- Ground cloves: Brings a hint of spicy depth. Just a small amount goes a long way.
- Ground ginger: Adds a gentle zing that balances the sweetness.
- Salt: Enhances all the other flavors and keeps the bread from tasting flat.
- Eggs: Bind everything together and add moisture. Room temperature eggs mix in more smoothly.
- Granulated sugar: Provides sweetness and helps create a tender crumb.
- Brown sugar: Adds moisture and a hint of molasses flavor that makes this bread extra rich.
- Pumpkin puree: The heart of this recipe. Use canned or homemade, just make sure it's pure pumpkin and not pumpkin pie filling.
- Vegetable oil: Keeps the bread incredibly moist. You can also use canola oil or melted coconut oil.
- Orange juice: Brightens the flavors and adds a subtle citrus note that makes this bread stand out. Optional but worth it.
- Semi-sweet chocolate chips: Fold these in for pockets of melty chocolate in every slice. Totally optional but highly encouraged.
How to Make Pumpkin Bread
Making this easy pumpkin bread recipe is simple and straightforward, even if you're new to baking.
Preheat and prep: Adjust your oven rack to the lower third position and preheat to 350°F (177°C). Grease a 9x5-inch metal loaf pan with non-stick spray and set it aside.
Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until everything is evenly combined. Set this bowl aside.
Combine 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, then whisk until the mixture looks silky and well blended.
Combine everything: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold everything together until just combined. A few small lumps are fine – don't over-mix or your bread will turn out tough.
Add chocolate chips: If you're using chocolate chips, gently fold them into the batter now. Try not to stir too much.
Bake the bread: Pour the batter into your prepared loaf pan and smooth the top. Bake for 60 to 65 minutes, loosely covering the top with aluminum foil halfway through to prevent the top from browning too quickly. The bread is done when a toothpick inserted into the center comes out clean with just a few moist crumbs clinging to it. Start checking around 55 minutes to avoid over-baking.
Cool completely: Let the bread cool in the pan on a wire rack until it reaches room temperature. This helps it set properly and makes slicing much easier.
Store: Keep leftover pumpkin bread at room temperature in an airtight container for up to 3 to 4 days, or refrigerate for up to a week.
Substitutions and Variations
This pumpkin puree bread is flexible and easy to customize based on what you have on hand.
Oil alternatives: Swap the vegetable oil for melted butter if you want a richer, more buttery flavor. Coconut oil works great too and adds a subtle tropical note.
Sugar swaps: You can use all brown sugar for a deeper molasses flavor, or all granulated sugar if that's what you have. The texture might be slightly different but still delicious.
Spice changes: If you don't have all the individual spices, use 2 teaspoons of pumpkin pie spice instead. It's a convenient shortcut that works beautifully.
Make it dairy-free: This recipe is already dairy-free if you use vegetable or coconut oil instead of butter.
Gluten-free option: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour. The texture will be slightly different but still very good.
Add-ins: Try chopped pecans, walnuts, or white chocolate chips instead of semi-sweet. Dried cranberries or raisins also work nicely.
Equipment For Pumpkin Bread
You don't need anything fancy to make this moist pumpkin bread.
- 9x5-inch loaf pan: A standard metal loaf pan works best for even baking. Glass pans can work too, but you may need to reduce the oven temperature by 25°F.
- Glass mixing bowls: One large and one medium bowl are perfect for keeping wet and dry ingredients separate.
- Whisk: For combining ingredients smoothly without overworking the batter.
- Cooling rack: Lets air circulate around the bread so it cools evenly and doesn't get soggy on the bottom.
Storage Tips
This pumpkin bread for fall stays fresh and delicious for days.
Room temperature: Store the cooled bread in an airtight container or wrapped tightly in plastic wrap for up to 3 to 4 days. It actually tastes even better on day two when the flavors have had time to develop.
Refrigerator: If you want to extend the life of your bread, keep it in the fridge for up to a week. Let slices come to room temperature or warm them slightly before eating.
Freezer: Wrap the whole loaf or individual slices tightly in plastic wrap, then again in aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a couple of hours.
Serving warm: Reheat slices in the microwave for about 10 to 15 seconds, or toast them lightly in a toaster oven. A little butter melted on top makes it extra special.
Expert Tips
Don't over-mix: Stir the batter just until the flour disappears. Over-mixing develops too much gluten, which makes the bread tough and dense.
Room temperature ingredients: Let your eggs sit out for about 30 minutes before mixing. They blend more smoothly into the batter.
Check early: Ovens vary, so start checking your bread around the 55-minute mark. You want moist crumbs on the toothpick, not wet batter.
Cool completely before slicing: I know it's tempting, but warm bread falls apart easily. Let it cool all the way for clean, beautiful slices.
Use pumpkin puree, not pie filling: Pumpkin pie filling has added sugar and spices, which will throw off the recipe. Stick with plain pumpkin puree.
Add a streusel topping: For something extra special, sprinkle a cinnamon-sugar streusel on top before baking. It adds a delicious crunch.
FAQ
Is pumpkin bread healthy?
Pumpkin bread can be part of a balanced diet. It contains pumpkin, which is rich in vitamins A and C, plus fiber. This recipe does have sugar and oil, so it's more of a treat than an everyday health food. You can reduce the sugar slightly or use whole wheat flour for a heartier version. Just enjoy it in moderation, and don't feel guilty about a slice with your morning coffee.
What are common pumpkin bread mistakes?
The biggest mistake is over-mixing the batter, which creates a tough, dense loaf instead of a tender one. Another common issue is over-baking, which dries out the bread. Start checking a few minutes early to avoid this. Also, make sure you're using pumpkin puree and not pumpkin pie filling, which has added ingredients that change the texture and sweetness.
Do you put cloves in pumpkin bread?
Yes, ground cloves are a traditional spice in pumpkin bread. They add a warm, slightly spicy depth that complements the cinnamon and nutmeg. Just use a small amount, about ¼ teaspoon, because cloves have a strong flavor. If you don't have cloves or don't like them, you can leave them out or substitute a bit more cinnamon.
What ingredients are in pumpkin bread?
The main ingredients are all-purpose flour, baking soda, warm spices like cinnamon and nutmeg, eggs, sugar (both granulated and brown), pumpkin puree, and oil. Some recipes include orange juice for brightness and chocolate chips for extra richness. These simple pantry staples come together to create a moist, flavorful loaf that tastes like fall in every bite.
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Pumpkin Bread
Ingredients
Method
- Preheat the oven to 350°F (177°C) and adjust the rack to the lower third position. Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In a medium bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Mix in the pumpkin puree, oil, and orange juice.
- Add the wet ingredients into the dry ingredients and stir gently with a spatula or spoon until combined. There may be lumps, do not overmix.
- Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, covering loosely with foil halfway through to prevent over-browning. Check with a toothpick in the center; it should come out clean with a few moist crumbs.
- Let the bread cool in the pan on a wire rack for at least 1 hour before removing and slicing.
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