There’s nothing like a warm, spiced slice of homemade pumpkin bread on a crisp fall morning—or honestly, any time of year. This pumpkin bread recipe isn’t just another loaf; it’s the go-to version for anyone craving cozy flavors, a tender crumb, and a no-fail process. Whether you’re a seasoned baker or a total beginner, you’ll love how quickly this comes together with pantry-friendly ingredients. Plus, the subtle sweetness and warm spices make it a hit with everyone from kids to coworkers.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Bread Recipe
- Quick & Easy – No mixer needed and ready in just over an hour.
- Simple Ingredients – All pantry staples with zero complicated steps.
- Perfect for Any Occasion – Breakfast, snack, dessert, or gifting.
- Unbelievably Delicious – Moist texture, bold pumpkin flavor, and warm spices.
- Crowd-Pleaser – Always a hit at brunches, potlucks, and family dinners.
What makes this pumpkin bread different? The secret’s in the orange juice—it brings a touch of brightness that balances the rich spices. Combined with a perfectly moist texture and optional chocolate chips, it’s a loaf you’ll want to bake on repeat.
Ingredients Needed for the Best Pumpkin Bread
Let’s break down exactly what you need. We’ve grouped the ingredients for easier prep.
Dry Ingredients
- 1¾ cups (219g) all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp nutmeg – adds earthy depth
- ¼ tsp ground cloves – warm and aromatic
- ¼ tsp ginger powder – gives subtle heat
- ¾ tsp fine sea salt
Wet Ingredients
- 2 large eggs, room temperature
- ½ cup (100g) granulated sugar
- ¾ cup (150g) packed light or dark brown sugar – richer sweetness
- 1½ cups (340g) pumpkin puree – canned or homemade
- ½ cup (120ml) neutral oil – such as vegetable, canola, or melted coconut oil
- ¼ cup (60ml) orange juice – fresh or bottled, for acidity and brightness
Optional Add-Ins
- ⅔ cup (120g) semi-sweet chocolate chips – balances spice with a pop of sweetness
How to Make Pumpkin Bread Recipe
Follow these simple instructions and helpful tips to get that perfect slice every time.
1. Prep Your Oven and Pan
Preheat your oven to 350°F (177°C) and position the rack in the lower third of the oven. This helps the top bake evenly without over-browning. Grease a 9×5-inch metal loaf pan generously with non-stick spray or line it with parchment paper.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This ensures an even distribution of flavor and leavening agents.
3. Combine the Wet Ingredients
In a medium mixing bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and slightly frothy. Then add in the pumpkin puree, oil, and orange juice. Whisk until fully incorporated.
4. Bring It All Together
Pour the wet mixture into the bowl of dry ingredients. Using a wooden spoon or spatula, gently stir the batter until just combined. Don’t overmix—a few small lumps are okay! Overmixing can lead to dense bread.
5. Fold in Chocolate Chips
If using, gently fold in the chocolate chips. This keeps them evenly distributed and prevents sinking.
6. Bake
Transfer the batter into the prepared loaf pan. Smooth the top. Bake for 60–65 minutes. About halfway through, loosely tent the top with foil to avoid over-browning. Begin checking at the 55-minute mark using a toothpick—it should come out clean or with a few moist crumbs.
7. Cool and Slice
Once baked, let the bread cool in the pan on a wire rack until fully set (about 1 hour). Removing it too early can cause the loaf to break or sink. After cooling, remove from the pan and slice as desired.
8. Store Properly
Store any leftover pumpkin bread at room temperature in an airtight container for 3–4 days, or refrigerate for up to a week. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.
Discover great ideas like how to Make Zucchini Banana Bread?
Serving and Storage Tips
Serving Suggestions
- Slice and serve warm with a pat of salted butter or cream cheese.
- Toast it lightly and drizzle with maple syrup for a cozy breakfast.
- Top with Greek yogurt and granola for a balanced snack.
- Pack it into lunchboxes or serve with coffee for an afternoon treat.
Storage & Reheating Tips
- Room Temp: Store in a sealed container for up to 4 days.
- Fridge: Wrap in foil or place in an airtight container for up to 7 days.
- Freezer: Freeze slices individually wrapped for up to 2 months.
- Reheat: Warm slices in the toaster or microwave (10–15 seconds) for fresh-out-of-the-oven taste.
Don’t miss our tips on keeping baked goods fresher, longer.
Helpful Notes
- Make it Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum for best results.
- Healthier Swap: Sub half the oil with unsweetened applesauce to reduce fat.
- No Orange Juice? Use milk or almond milk with a splash of vinegar.
- Mini Loaves: Divide into mini loaf pans and reduce baking time to 30–35 minutes.
- Add-ins Galore: Swap chocolate chips for chopped walnuts, pecans, or dried cranberries.
- Want it Spicier? Add a pinch of black pepper to enhance the warming spices.
Check out our recipe on healthy Pumpkin Cheesecake Muffins for more seasonal treats.
Pumpkin Bread
Ingredients
Method
- Preheat oven to 350°F (177°C) and position rack in lower third. Grease a 9×5-inch loaf pan or line with parchment.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In a separate bowl, whisk eggs, granulated sugar, and brown sugar until smooth. Add pumpkin puree, oil, and orange juice, and mix until fully combined.
- Pour wet mixture into dry ingredients and gently stir until just combined. Avoid overmixing.
- Fold in chocolate chips if using, ensuring they are evenly distributed.
- Pour batter into prepared pan, smooth the top, and bake for 60–65 minutes. Tent with foil halfway to prevent over-browning. Test with a toothpick at 55 minutes.
- Let the bread cool in the pan on a wire rack for about 1 hour before slicing.
- Store at room temperature in an airtight container for 3–4 days or refrigerate for up to 1 week.
Notes
Conclusion: Why This Pumpkin Bread Recipe Belongs in Your Rotation
If you’re looking for a pumpkin bread recipe that’s soft, spiced just right, and practically foolproof—you’ve found it. This loaf is everything you want in a homemade treat: easy to whip up, incredibly flavorful, and endlessly customizable. Whether you’re making it for breakfast, gifting it during the holidays, or stashing it in the freezer for those just-in-case snack moments, this is a go-to you’ll bake again and again.
So what do you think? Did you try this pumpkin bread recipe? Leave a comment and give it a star rating below—we’d love to hear your twist on it. Don’t forget to share this recipe on Pinterest or Facebook to spread the cozy flavor with your friends.
What did you add to make it your own? Let us know below!
Frequently Asked Questions (FAQ)
Can I make this pumpkin bread recipe gluten-free?
Absolutely. You can substitute the all-purpose flour with a gluten-free 1:1 baking flour that includes xanthan gum. Make sure to spoon and level the flour as usual, and check doneness a few minutes early, as gluten-free versions may bake slightly faster.
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s well-drained and pureed until smooth. Fresh pumpkin tends to be more watery, so after roasting and blending, drain through a cheesecloth or sieve to prevent a soggy loaf.
How do I keep the bread from drying out?
Once cooled, wrap the pumpkin bread tightly in plastic wrap or foil and store it in an airtight container. For longer freshness, refrigerate or freeze individual slices and reheat as needed.
Can I make this recipe into muffins instead?
Definitely. This pumpkin bread recipe converts well into muffins. Pour batter into a lined muffin tin, filling each ¾ full. Bake at 350°F (177°C) for 20–25 minutes, or until a toothpick comes out clean.
Why did my pumpkin bread sink in the middle?
Sinking is usually due to underbaking or overmixing. Always test with a toothpick and resist the urge to open the oven early. Overmixing can also cause excess air bubbles, leading to collapse after baking.
Is this pumpkin bread recipe freezer-friendly?
Yes! This loaf freezes beautifully. Slice it after cooling, wrap each slice in parchment and foil, then place in a zip-top bag. Thaw overnight or microwave for 15–20 seconds when ready to enjoy.
Can I skip the chocolate chips?
Absolutely. The chocolate is optional. For other tasty variations, try chopped walnuts, pecans, or even a cinnamon swirl. This recipe is super versatile and still delicious without any mix-ins.