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Pumpkin Bread Recipe

Pumpkin Bread

This pumpkin bread is moist, warmly spiced, and incredibly easy to make with pantry staples. Whether enjoyed for breakfast or as a snack, this loaf delivers cozy flavor and a tender crumb in every bite.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.25 tsp nutmeg adds earthy depth
  • 0.25 tsp ground cloves warm and aromatic
  • 0.25 tsp ginger powder gives subtle heat
  • 0.75 tsp fine sea salt
Wet Ingredients
  • 2 large eggs room temperature
  • 0.5 cup granulated sugar
  • 0.75 cup light or dark brown sugar packed
  • 1.5 cups pumpkin puree canned or homemade
  • 0.5 cup neutral oil such as vegetable, canola, or melted coconut oil
  • 0.25 cup orange juice fresh or bottled
Optional Add-Ins
  • 0.67 cup semi-sweet chocolate chips optional

Method
 

  1. Preheat oven to 350°F (177°C) and position rack in lower third. Grease a 9×5-inch loaf pan or line with parchment.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  3. 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.
  4. Pour wet mixture into dry ingredients and gently stir until just combined. Avoid overmixing.
  5. Fold in chocolate chips if using, ensuring they are evenly distributed.
  6. 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.
  7. Let the bread cool in the pan on a wire rack for about 1 hour before slicing.
  8. Store at room temperature in an airtight container for 3–4 days or refrigerate for up to 1 week.

Notes

Make it gluten-free using a 1:1 blend with xanthan gum. Swap chocolate chips for chopped nuts or dried fruit. Use milk with a splash of vinegar if orange juice is unavailable. Freeze slices individually for up to 2 months.