This is a must-try recipe for all you fellow pumpkin lovers. It's super moist, full of delicious pumpkin flavor & spices, and features little chunks of chocolate. Perfect for ushering in fall.
The Best Pumpkin Bread Recipe
This delicious sweet bread is easy to make and uses ingredients that you likely already have on hand. It features an amazingly moist texture, super soft crumb, and warm fall spices.
Because it is so moist it freezes well too. I like to slice it and freeze it on a cookie sheet and then transfer those frozen slices to a freezer-safe bag or container. This way, whenever we want something a little sweet, we've got the perfect little treat!
Even if you have a go-to pumpkin bread recipe, I hope that you'll try this one.
Pumpkin Bread Ingredients
- Flour - you can sub half of the all-purpose flour with whole wheat or white whole wheat if you prefer.
- Baking Soda & Baking Powder - the leavening agents.
- Cinnamon, Nutmeg, & Ginger - the spices that give the warm fall flavor. If you don't have nutmeg or ginger or don't care for them, leave them out. Add an extra 1/2 teaspoon cinnamon in their place.
- Pumpkin Puree - you can use canned, frozen (thawed & excess water drained off) or freshly made, just make sure this is pumpkin puree and not pumpkin filling.
- Light Brown Sugar - adds the sweetness and light caramel notes to this dessert-type bread. You can use white sugar if you do not have light brown sugar.
- Oil - use a neutral oil or melted butter. If you prefer to use less oil, you can very successfully sub out half for unsweetened applesauce.
- Eggs - use room temperature eggs or 1/4 cup aquafaba in their place if you prefer egg-free.
- Chocolate Chunks - I prefer the chunks but if you have chocolate chips on hand, use about 1/2 cup of the chips in place of the 1 cup of chunks.
- Vanilla - optional but delicious.
How To Make Pumpkin Bread
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a 9x5 loaf pan by coating with a light amount of oil or butter, or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Stir in the chocolate chips.
- In a medium-size bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla (if using).
5. Fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined. The batter will be very thick.
6. Scrape the batter into the prepared pan and smooth the top.
7. Bake 40-48 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached.
8. Let the loaf cool in the pan for 10 minutes before removing the loaf and placing on a wire rack to cool.
More Delicious Recipes You May Enjoy:
Pumpkin Chocolate Chunk Bread
makes 1 loaf
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon powdered ginger
1/2 teaspoon salt
1 cup chocolate chunks
1 cup pumpkin puree
1 cup light brown sugar
1/2 cup oil
2 large eggs, at room temperature
2 teaspoons vanilla extract (optional)
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare a 9x5" loaf pan by coating with a light amount of oil or butter, or line with parchment paper.
3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Stir in the chocolate chips.
4. In a medium-size bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla (if using).
5. Fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined. The batter will be very thick.
6. Scrape the batter into the prepared pan and smooth the top.
7. Bake 40-48 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached.
8. Let the loaf cool in the pan for 10 minutes before removing the loaf and placing on a wire rack to cool.
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