Pumpkin Bread Recipe

Homemade pumpkin bread is the perfect way to welcome the cozy flavors of fall into your kitchen. Packed with warm spices, real pumpkin puree, and an optional sprinkle of chocolate chips, this recipe is an absolute favorite for good reason. It’s incredibly moist, easy to make (no mixer required!), and bursting with pumpkin flavor in every bite. Whether you’re enjoying it for breakfast, as a snack, or even as dessert, this pumpkin bread is a crowd-pleaser.

Why You’ll Love This Pumpkin Bread Recipe

• Deliciously moist and never dry.
• Easy to make with simple ingredients.
• Perfect for fall, but so good you’ll want to bake it year-round.
• Adaptable with mix-ins like chocolate chips or nuts.
• Smells amazing as it bakes—your home will feel like a fall wonderland.
• Similar to banana bread, it tastes even better the next day!

If you love Starbucks pumpkin bread, you’re in for a treat. This homemade version tastes even better and is made with real ingredients you can feel good about.

Key Ingredients for Perfect Pumpkin Bread

• Pumpkin Puree: Use canned pumpkin or homemade pumpkin puree. It provides both flavor and moisture.
• Vegetable Oil: For a soft, tender crumb. You can substitute melted coconut oil or even butter.
• Spices: Cinnamon, nutmeg, ginger, and cloves bring those warm, familiar fall vibes. Pumpkin pie spice works too!
• Orange Juice: Adds a subtle brightness without tasting like oranges.
• Chocolate Chips (Optional): Perfect for chocolate lovers. You can also swap for nuts or leave it plain.

Step-by-Step Instructions

Ingredients

• 1 and 3/4 cups (219g) all-purpose flour
• 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, room temperature
• 1/2 cup (100g) granulated sugar
• 3/4 cup (150g) packed brown sugar
• 1 and 1/2 cups (340g) pumpkin puree
• 1/2 cup (120ml) vegetable oil
• 1/4 cup (60ml) orange juice
• 2/3 cup (120g) semi-sweet chocolate chips (optional)

Instructions

1. 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.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, spices, and salt.
3. Combine wet ingredients: In a medium bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Mix in the pumpkin puree, vegetable oil, and orange juice.
4. Combine wet and dry ingredients: Gradually pour the wet mixture into the dry ingredients. Gently mix until just combined; don’t overmix. Fold in the chocolate chips, if using.
5. Bake: Pour the batter into the prepared loaf pan. Bake for 60-65 minutes. Cover the top loosely with aluminum foil after 30 minutes to prevent over-browning. The bread is done when a toothpick inserted in the center comes out clean.
6. Cool and serve: Allow the bread to cool in the pan on a wire rack before slicing. Enjoy plain or with a swipe of cinnamon butter!

FAQs About Pumpkin Bread

Can I use fresh pumpkin puree instead of canned pumpkin puree?

Yes! Cook, drain, and puree fresh pumpkin until smooth. Make sure to blot out excess moisture for the best texture.

Can I substitute the vegetable oil with another type of oil or fat?

Absolutely. Canola oil, melted coconut oil, or even butter works well. However, oil gives the moistest results.

What can I use instead of orange juice in this recipe?

Milk (dairy or non-dairy) is a great substitute. It keeps the bread moist without altering the flavor significantly.

How do I prevent my pumpkin bread from browning too much on top?

Cover the bread loosely with aluminum foil halfway through baking. This ensures even cooking without burning.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure it includes a binding agent like xanthan gum.

How should I store leftover pumpkin bread?

• Room temperature: Store in an airtight container for 3-4 days.
• Refrigerator: Keeps for up to a week.
• Freezer: Wrap tightly and freeze for up to 3 months.

Can I leave out the chocolate chips or use different mix-ins?

Yes! Swap chocolate chips for chopped nuts, dried fruit, or leave it plain.

Can I make this recipe into muffins or a Bundt cake instead of a loaf?

• Muffins: Divide batter into 15-18 muffin liners and bake for 20 minutes.
• Bundt Cake: Use a Bundt pan and bake for about 1 hour, checking for doneness with a toothpick.

Expert Tips for the Best Pumpkin Bread

• Don’t overmix: This keeps the bread tender and avoids a dense texture.
• Measure ingredients correctly: Spoon and level your flour—don’t scoop.
• Customize the spices: Adjust the spice mix to suit your taste.
• Let it rest: Pumpkin bread tastes even better the next day as the flavors meld.

Related Recipes You’ll Love

• Pumpkin Cannoli Recipe
• Pumpkin Delight Bars
• Vegan Pumpkin Cheesecake Recipe

Final Thoughts

There you have it: the ultimate pumpkin bread recipe that’s easy, moist, and packed with flavor. Whether you’re baking for your family, a holiday gathering, or just because you love pumpkin season, this recipe will hit the spot every time.

Pin this recipe on Pinterest and share your pumpkin bread creations with friends and family. Happy baking

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