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, 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
- 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.
This is my go to pumpkin bread recipe! Such a great fall treat! If I were to bake this in mini loaf pans, what do you think the bake time would be? Thank you!
Hi Brittany, exact bake time will depend on the exact size of your mini loaf pans, so keep a close eye on it and use a toothpick to test for doneness. Enjoy!
This has become my go-to pumpkin bread recipe! I’ve been making it for several years now, and it’s a hit every time. I get compliments on it whenever I bring it to work or family gatherings. 10/10!
Hi! I just made this bread, and it’s cooling as I type. We can’t wait to dig in.
In your Bundt adaptation, you mentioned leaving out the cream cheese filling and I’m wondering what you’re referring to. Thanks!
Hi Laura, the cream cheese filling is from this pumpkin Bundt cake, which we recommend making instead of this batter if you’d like to make it in a Bundt pan. Hope this helps!
Last week, I made a box pumpkin bread mix from a *well known health food store.* Yesterday, I made this recipe. This is literally 1000% better. No comparison!! Absolutely love. It’s so moist and fluffy! Throw out any other recipe(or box mix!) and only make this pumpkin bread from now on!
My go to pumpkin recipe! I made it a few years ago for a family party and now it’s requested for every one, regardless of the time of year. I made chocolate cake for my grandma’s birthday last month and the first thing she said was “when are you making pumpkin bread again?”
I made this again, it’s the perfect pumpkin bread recipe. Sally’s recipes are always perfect. Thank you for another great recipe
Added Chopped Apple
I made this recipe yesterday with a couple changes and it was the best pumpkin bread I’ve ever had! I replaced the white and brown sugars (recipe calls for total 1.25 cups) with 3/4 cup of pure maple syrup. I used melted coconut oil and also added a cup of chopped walnuts. Absolutely perfect! Sally is my “go to” for all my baking recipes! ❤️
I love anything pumpkin once fall hits. I made this recipe once and am now obsessed with it. It’s absolutely ruined my favorite box pumpkin bread mix. I just got through making a double batch to freeze. I will be making this recipe for many years to come. It is so delicious and moist. I used oatmilk instead of orange juice and it comes out perfectly. Also it has the perfect amount of chocolate chips.
This has been my favorite pumpkin bread for years and now entered it in my local fair and won first place. It’s a winner!
Love! Added dried cranberries and chopped pecans instead of chocolate chips, yum!
I loved the recipe and the flavour but it came out dense/undercooked at the bottom of the bread even though I bakes it for 65 mins.
Do you think the orange juice should have been at room temperature instead of straight from fridge? Do you think that could be the reason for my little bit undercooked bread at the bottom?
I’m glad you enjoy the flavor! The temperature of the orange juice wouldn’t have anything to do with how the bread is baking. What type of bread pan are you using? Is it ceramic? Baked goods usually take longer to bake in ceramic or glass pans.
It’s a normal aluminium 9×5 inch load pan. And I baked for 65 mins, maybe I need k bake for more
Trying this recipe and I’m wondering if anyone has tried it with apple juice as a sub for the orange juice? I’m wondering if that would taste good? Thank you!
Our family favourite autumn loaf. I added goji berries and raisins instead of choc chips and zest o the orange with the juice. Dusted with icing sugar when cool. A keeper recipe thank you!
I made this today and had to substitute olive oil for the vegetable oil. I was a bit worried. This was absolutely delicious. Also happy that I can make it dairy free with dairy free chocolate chips for my niece who has a dairy allergy. Absolutely amazing. Super simple recipe – I am generally not successful in the kitchen, but I was able to make this.
Hi, I can’t search the questions because I keep receiving a message that reads, “can’t open page, too many redirects” so my apologies if this has already been asked: I have a Nordic Ware decorative 6 cup loaf pan and I am wondering if anyone has made this in a similar pan and if there are any changes that I need to be aware of before I attempt it. Thank you.
My kitchen smells heavenly right now. I didn’t have OJ so I substituted buttermilk for it and added a tbsp of fresh orange zest that I had from another recipe I was working on. I also added chopped pecans. This is definitely an award winning recipe. Thank you for all of your amazing recipes
Can you use light olive oil in this recipe if you don’t want to use vegetable oil? Or is coconut oil a better substitute?
Hi Julie, you can use light olive oil if preferred.
I’m not a fan of chocolate chips. Could I add raisins?
Hi Millie, you can leave out the chocolate chips, or substitute raisins or nuts if preferred.
Hands down this pumpkin bread is the best I’ve had and I’ve been baking for nearly 40 years. It’s not dry at all and has excellent flavor. I’ve made it both ways… with and without the chocolate chips. I like it both. Thanks Sally!
Hi Sally! I’ve made this several times with chocolate chips and we love it!! I was wondering if I could make it as a “cinnamon sugar swirl” style? If so, do you think just adding layers of cinnamon sugar throughout and on top before baking would be sufficient or would I need to change anything else? Thank you for the wonderful recipes!!
Hi WL, we haven’t tried it, but it should work to use the cinnamon swirl and method from this cinnamon swirl quick bread. Let us know if you do give it a try!
It worked perfectly! As a chocolate lover I do prefer it with the choc chips, but for those looking to jazz it up without chocolate I’d definitely recommend this technique!
Long time fan of your page and recipes! I was not prepared for how AMAZING this loaf came out!! My hubby who rolls his eyes at my pumpkin obsession came out and quickly ate a few pieces, and both my toddlers ate it up too. This is the best pumpkin bread recipe I’ve ever made, and I’ve tried SO many. Thank you!!!! Will be making many more times. Have you ever made it into mini loaves before?
Hi Cate, we’re so glad it was a hit! You can definitely use this batter to make mini loaves. Same temperature, but bake time will depend on the exact size of your loaf pans, so keep a close eye on them and use a toothpick to test for doneness.
this recipe is so easy, my family loved it.
I loved this recipe so much, hands down the best out there! I do have a question … the loaf was extremely moist .. bread almost felt damp like. Is this how it’s suppose to be? Thanks!
Hi Chris, yes, this bread is very moist! If needed, you can always extend the bake time by a minute or two if it seems underbaked.
A huge hit over Thanksgiving & at the hospital-my co-workers love it!
I’m going to make pumpkin bread with raisins
I made it exactly except for the milk or orange juice. I subbed fresh made apple butter. It came out incredible!
Huge fan of your recipes and have made this recipe several times and all who taste it love it but today I just noticed (after several years of baking this) it doesn’t have vanilla in the recipe. Since you often test the recipes and I love all the science you often break down for fans, I wondered if there was a reason for omitting it since vallina often compliments warm spices. Was there a specific reason for omitting vanilla?
Hi TT, You can certainly add a little vanilla extract, but we don’t find that it’s necessary here. Lots of other flavors going on!
This is the best bread for Autumn ever!! Followed recipe as written, used milk because had no oj and used dark chocolate chips. Used mostly coconut oil and added evoo to get to 1/2 cup. May have been about a 1/4 c more chocolate chips than required, but it didn’t hurt a thing! My loaf was done in about 54 minutes. Moist and full of fall flavor!! Will be making this often!!
This is a great recipie and I’ve made it several times. I omit the chocolate chips because I’m not a huge fan of chocolate. I just noticed today while going through my fall recipies, under the notes you say to omit the cream cheese filling if making in a bundt pan. What is the cream cheese filling?
Hi Maria, the cream cheese filling is from this pumpkin Bundt cake, which we recommend making instead of this batter if you’d like to make it in a Bundt pan. Hope this helps!
It came out to be so delicious with perfect texture