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My Best Pumpkin Bread Recipe

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3.8 from 2 reviews

This moist and flavorful pumpkin bread is the perfect fall treat, combining warm spices, rich pumpkin puree, and optional semi-sweet chocolate chips for a delightful twist. Baked to golden perfection in a loaf pan, it's great for breakfast, snacks, or dessert.

Ingredients

Dry 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

Wet Ingredients

  • 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

Optional Add-ins

  • 2/3 cup (120g) semi-sweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) to ensure even baking and prevent excessive browning on top. Grease a 9×5-inch metal loaf pan with non-stick spray and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, ginger, and salt until fully combined to create the spiced dry base for the bread.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk the eggs along with granulated sugar and brown sugar until smooth. Add the pumpkin puree, vegetable oil, and orange juice, mixing well to incorporate all the wet ingredients uniformly.
  4. Combine Wet and Dry Mixes: Pour the wet ingredient mixture into the bowl with dry ingredients. Gently fold together using a rubber spatula or wooden spoon until just combined; a few lumps are fine and over-mixing should be avoided to maintain bread's tenderness.
  5. Fold in Chocolate Chips: If using, gently fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter for added sweetness and texture.
  6. Pour Batter and Bake: Transfer the batter into the prepared loaf pan and place it in the oven. Bake for 60–65 minutes, covering loosely with aluminum foil halfway through baking to prevent over-browning. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool Bread: Let the pumpkin bread cool completely in the pan on a wire rack to set its texture and make slicing easier.
  8. Store Leftovers: Keep any leftover bread covered at room temperature for up to 3–4 days, or refrigerate for up to a week to maintain freshness.

Notes

  • Lowering the oven rack prevents the bread top from browning too much.
  • Do not over-mix the batter to keep the bread tender and moist.
  • Covering with foil halfway through baking helps avoid excessive browning.
  • Chocolate chips are optional but add a nice flavor contrast.
  • Use canned or fresh pumpkin puree based on availability.
  • Store bread properly to extend freshness.

Find it online: https://cozyplatter.com/my-best-pumpkin-bread-recipe/