Fresh from the oven and filled with the warm aroma of cinnamon and pumpkin, this homemade pumpkin bread is everything we love about fall baking.
There’s something so comforting about mixing a simple batter, watching it rise into a beautifully golden loaf, and slicing into it while it’s still slightly warm.
Whether you enjoy it with your morning coffee, pack a slice for an afternoon snack, or serve it as an easy dessert, this pumpkin bread brings cozy seasonal flavors to every bite.
We’ve been baking this recipe on repeat because it’s incredibly moist, perfectly spiced, and made with pantry staples you probably already have on hand.
Add chocolate chips for an extra treat, or keep it classic—the result is a soft, flavorful loaf you’ll want to make all season long.
Why You’ll Love This Recipe
- Wonderfully moist and tender. Pumpkin puree and oil keep every slice soft, rich, and delicious for days.
- Full of cozy fall flavor. Cinnamon, ginger, cloves, and nutmeg create the warm, comforting spice blend that makes pumpkin bread so irresistible.
- Easy enough for any baker. A simple mix-and-bake recipe with no special techniques required.
- Perfectly customizable. Fold in chocolate chips, swap them for chopped nuts, or enjoy the loaf plain—it’s delicious every way.
- Great for breakfast, snacks, or dessert. One loaf fits every occasion, whether you’re serving guests or treating yourself.
- Even better the next day. The flavors deepen overnight, making leftovers just as enjoyable as the first slice.
- Freezer-friendly. Bake a loaf ahead of time and freeze it for an easy homemade treat whenever the craving strikes.
For the Pumpkin Bread
- All-Purpose Flour – Forms the base of the loaf and gives the bread its soft, tender structure. Be sure to spoon and level the flour for the best texture.
- Baking Soda – Helps the bread rise beautifully, creating a light and fluffy crumb.
- Ground Cinnamon – The star spice that gives this pumpkin bread its signature warm, cozy flavor.
- Ground Nutmeg, Cloves, and Ginger – These classic fall spices add depth and complement the pumpkin without overpowering it.
- Salt – Enhances the sweetness and balances all of the warm spices.
- Eggs – Bind the ingredients together while adding richness and helping the loaf bake up soft and tender.
- Granulated Sugar – Adds sweetness and contributes to the bread’s light texture.
- Brown Sugar – Brings extra moisture and a subtle caramel flavor that pairs perfectly with pumpkin.
- Pumpkin Purée – The heart of the recipe. It adds natural sweetness, moisture, and rich pumpkin flavor in every bite. Canned or homemade pumpkin purée both work well.
- Vegetable Oil, Canola Oil, or Melted Coconut Oil – Keeps the bread exceptionally moist and soft, even days after baking.
- Orange Juice – Adds a hint of brightness that enhances the pumpkin and spice flavors. Milk can be used as a substitute if needed.
- Semi-Sweet Chocolate Chips (Optional) – Fold them into the batter for pockets of melty chocolate, or leave them out if you prefer a classic pumpkin bread. White chocolate, dark chocolate, or chopped nuts are also delicious alternatives.
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Place an oven rack in the lower third of your oven and preheat it to 350°F (177°C). Lightly grease a 9×5-inch metal loaf pan with non-stick cooking spray. Positioning the rack lower in the oven helps prevent the top of the loaf from browning too quickly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until everything is evenly combined. This helps distribute the spices and leavening throughout the batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the pumpkin purée, oil, and orange juice, then whisk again until the mixture is well blended and creamy.
Step 4: Make the Batter
Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula or wooden spoon, gently stir until just combined. Don’t worry if you see a few small lumps—they’re perfectly fine. If you’re adding chocolate chips, carefully fold them into the batter at the end.
Step 5: Fill the Pan
Transfer the batter to the prepared loaf pan and spread it into an even layer. This helps the bread bake evenly from edge to center.
Step 6: Bake the Pumpkin Bread
Bake for 60–65 minutes. About halfway through baking, loosely cover the loaf with aluminum foil to keep the top from becoming too dark. Begin checking for doneness around the 55-minute mark by inserting a toothpick into the center. The bread is ready when it comes out clean or with just a few moist crumbs attached.
Step 7: Cool Before Slicing
Allow the pumpkin bread to cool completely in the loaf pan set on a wire rack. Once cooled, carefully remove it from the pan and slice with a sharp serrated knife for clean, even pieces.
Step 8: Store the Leftovers
Keep any leftover pumpkin bread covered at room temperature for 3 to 4 days, or refrigerate it for up to 1 week. For longer storage, wrap the loaf tightly and freeze it for up to 3 months.
Moist Pumpkin Bread With Chocolate Chips
Notes
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
- Position an oven rack in the lower third of the oven and preheat to 350°F (177°C). Lightly grease a 9×5-inch metal loaf pan with non-stick cooking spray and set it aside.
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until evenly combined.
- In a separate medium bowl, whisk the eggs with the granulated sugar and brown sugar until well blended. Add the pumpkin puree, oil, and orange juice, whisking until smooth.
- Pour the wet mixture into the bowl of dry ingredients. Stir gently with a wooden spoon or rubber spatula just until combined. A few small lumps are perfectly fine—avoid overmixing. If using chocolate chips, carefully fold them into the batter.
- Transfer the batter to the prepared loaf pan and smooth the surface. Bake for 60–65 minutes. About halfway through baking, loosely tent the loaf with aluminum foil to keep the top from becoming overly browned.
- Begin checking for doneness around the 55-minute mark. Insert a toothpick into the center of the loaf; it's ready when it comes out clean or with only a few moist crumbs attached. Baking time may vary slightly depending on your oven.
- Let the pumpkin bread cool completely in the pan on a wire rack before removing it. Slice and serve once fully cooled.
- Store leftover bread covered at room temperature for 3–4 days, or refrigerate for up to 1 week.
Notes
- Make Ahead: Bake the loaf in advance and freeze it for up to 3 months. Defrost overnight in the refrigerator, then let it come to room temperature before serving.
- Spice Substitute: Instead of the nutmeg, cloves, and ginger, you may use 1 teaspoon pumpkin pie spice. Continue using the full 2 teaspoons of cinnamon listed in the recipe.
- Oil Recommendation: Oil produces a softer, moister loaf than melted butter, making it the preferred choice for this recipe.
- Orange Juice Alternative: Any variety of milk can be used in place of the orange juice if preferred.
- Chocolate Chip Variations: Swap the semi-sweet chocolate chips for milk, dark, or white chocolate chips, or stir in chopped pecans or walnuts. You can also leave the loaf plain.
Cholesterol: 40mg | Sodium: 250mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1700IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg
1. Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can! Fresh pumpkin works beautifully in this recipe as long as it has a thick, smooth consistency. If your homemade purée looks watery, strain off the extra liquid first so the bread stays soft and perfectly moist.
2. Why is my pumpkin bread dry instead of moist?
The biggest reasons are usually overmixing the batter or baking it too long. Mix the ingredients just until combined, and start checking the loaf around the 55-minute mark so you don’t overbake it.
3. Can I make this pumpkin bread without chocolate chips?
Absolutely. The chocolate chips are just a fun extra. This loaf is delicious on its own, or you can swap them for chopped walnuts, pecans, or leave it completely plain for a classic pumpkin bread.
4. How do I know when pumpkin bread is fully baked?
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs attached. If there is wet batter on the toothpick, give it a few more minutes in the oven and check again.
5. How should I store pumpkin bread so it stays fresh?
Once completely cooled, wrap the loaf tightly or store it in an airtight container. It will stay soft at room temperature for a few days, or you can refrigerate it for longer freshness. You can also freeze individual slices or the whole loaf for up to 3 months.
6. Can I make pumpkin bread ahead of time?
Yes! This is one of those recipes that gets even better after resting because the pumpkin and spices have more time to develop. Bake it ahead, store it properly, and enjoy it whenever you need an easy homemade treat.
