This Pumpkin Bread Recipe is a cozy, aromatic treat that fills your kitchen with the warm scents of cinnamon and nutmeg. In just 15 minutes of prep, you’ll create a moist, tender loaf with a golden crust that’s perfect for breakfast or dessert. The rich pumpkin flavor pairs beautifully with a hint of sweetness, making every bite feel like a hug in loaf form.
Baking for 1 hour transforms simple ingredients into a masterpiece with a soft, velvety crumb and a slightly crisp edge. Whether enjoyed fresh from the oven or toasted with a smear of butter, this bread is a fall favorite that’s as comforting as it is delicious.
Ingredients for Pumpkin Bread
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but recommended for flavor)
- 1/4 teaspoon ground cloves (optional, but recommended for flavor)
- 1/4 teaspoon ground ginger (optional, but recommended for flavor)
- 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 (optional, adds moisture and flavor)
- 2/3 cup (120g) semi-sweet chocolate chips (optional, but delicious!)
Step-by-Step Instructions
- Preheat the oven: Adjust the oven rack to the lower third position and preheat to 350°F (177°C). Grease a 9×5-inch loaf pan with non-stick spray and set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until combined. Set aside.
- Combine wet ingredients: In a medium bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, oil, and orange juice, and whisk until fully combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Gently mix with a rubber spatula or wooden spoon until just combined. A few lumps are okay—do not over-mix. Fold in the chocolate chips if using.
- Bake the bread: Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, loosely covering the bread with aluminum foil halfway through to prevent over-browning. Check for doneness by inserting a toothpick into the center—it should come out clean with a few moist crumbs. Begin checking at the 55-minute mark as oven times may vary.
- Cool and serve: Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Store leftovers at room temperature for 3–4 days or in the refrigerator for up to a week.
Delicious Topping Ideas for Your Pumpkin Bread
Elevate your pumpkin bread with a drizzle of cream cheese glaze (mix 4 oz cream cheese, 1/2 cup powdered sugar, and 1-2 tbsp milk) or a sprinkle of cinnamon sugar for extra sweetness. For a crunchy twist, top with chopped pecans or walnuts before baking. These simple additions can transform your loaf into a show-stopping treat!
Perfect Pairings: Serving Suggestions
Enjoy a slice of pumpkin bread with a warm cup of spiced chai tea or a creamy pumpkin spice latte for a cozy fall treat. It also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-like experience. Perfect for breakfast, snacks, or dessert!
Storage and Reheating Tips
Store your pumpkin bread in an airtight container at room temperature for up to 3–4 days or in the refrigerator for up to a week. To keep it fresh longer, wrap it tightly in plastic wrap or aluminum foil. For a warm, just-baked feel, reheat slices in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes.
Recipe Variations to Try
Swap out the chocolate chips for dried cranberries or chopped pecans for a different flavor profile. For a healthier twist, use whole wheat flour or replace half the oil with unsweetened applesauce. You can also add a teaspoon of vanilla extract for extra depth of flavor. Get creative and make it your own!
Time-Saving Tips for Busy Bakers
Prepare your dry ingredients the night before and store them in a sealed container to save time. Use a pre-measured pumpkin puree and pre-chopped chocolate chips to streamline the process. If you’re short on time, skip the foil covering—just keep an eye on the bread to prevent over-browning. Baking can be quick and stress-free!
Pumpkin Bread Recipe
Ingredients
- 1 and 3/4 cups 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 granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 and 1/2 cups pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil, canola oil, or melted coconut oil
- 1/4 cup orange juice
- 2/3 cup 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.