Home > Desserts > Pumpkin Bread Pumpkin Bread September 1, 2020 | 27 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This is the best-ever, tested-to-perfection, made-from-scratch Pumpkin Bread. It includes options for adding chocolate chips, or nuts and can be made as mini or full-sized loaves. In the mood for some cozy Fall baking? Try our frosted Pumpkin Bars, crunchy Pumpkin Granola, or cozy Pumpkin Baked Oatmeal! The Best Pumpkin Bread I’m excited to introduce our fool-proof Pumpkin Bread. After refining this recipe every fall, it’s finally ready. The secret? Premium pumpkin, the ideal blend of spices, and a delectable brown-sugar topping that creates an irresistible crust. Familiar with Starbucks’ Pumpkin Bread? Our homemade take is inspired by their incredible loaf, but we dare say, this recipe might just surpass it! Pumpkin Bread Recipe Ingredients Unsalted butter: Adds moisture and flavor. All-purpose flour: Gives structure. Baking agents and salt: Aid rise and flavor. Spices: Provide warm, comforting flavors. Oil: Ensures moisture and softness. Brown sugar: Sweetens and adds density. Pumpkin puree: Delivers moisture and color. Eggs: Binds and add structure. Vanilla extract: Boosts flavor. Not only is this bread amazing, but it’s also super simple to make. How To Make Pumpkin Bread Preheat oven as per the recipe’s instructions and prep a bread pan. In a large bowl, mix wet ingredients: pumpkin puree, brown sugar, melted butter, and oil. Add eggs and vanilla. In another bowl, whisk dry ingredients: flour, baking powder, baking soda, salt, and spices. Combine wet and dry and mix gently. Pour batter into the prepared pan and sprinkle with additional brown sugar. Bake as directed until a toothpick inserted comes out clean. Allow to cool, then enjoy! QUICK TIP In this recipe, we use plain canned pumpkin puree, which is just cooked pumpkin. Don’t use pumpkin pie filling since it has spices, water, and sweeteners added. Unlike some recipes that use a whole can, we only need 1 cup of pumpkin for this one. Read more about the differences here. Pumpkin Chocolate Chip Bread Making Pumpkin Chocolate Chip Bread is simple. Just add up to 1 cup of chocolate chips to the dry ingredients of your pumpkin bread recipe. If you like, you can also throw in some nuts or other mix-ins up to 1 cup. Ensure they’re coated with flour for even distribution. In just this easy step, you elevate your classic pumpkin bread with delicious chocolatey goodness. Or, if you’d like to have a buttery-sweet streusel on top, try our Pumpkin Bread with Streusel Topping. To make miniature loaves, generously grease and flour three of these Mini Loaf Pans. Divide the batter evenly among the pans and bake for 35-40 minutes. Pumpkin Bread FAQs1Can This Pumpkin Bread Batter Be Made Into Muffins?You can use this batter for muffins, but I suggest following our Pumpkin Muffins recipe for better height and dome. If you choose to use this recipe for muffins, grease and flour the muffin tin directly, as the dough can stick to liners. Bake at 350 degrees F for 25-30 minutes. 2Can You Make Pumpkin Bread Healthier?For a healthier option, I recommend using our highly popular and delicious Healthy Pumpkin Bread recipe. It never disappoints. 3Can You Add Chocolate Chips Or Nuts?Yes. You can add up to 1 cup in total, either as chocolate chips, nuts, or a mix of both (e.g., 1/2 cup of each). If adding nuts, ensure they’re not too large to prevent the bread from becoming crumbly. Mix the nuts and/or chocolate chips with the dry ingredients so they’re coated with flour. This helps them distribute evenly and not sink to the bottom. 4What Spices Are In Pumpkin Bread?Typically, you’ll find cinnamon, nutmeg, cloves, ginger, and/or allspice in Pumpkin Bread. To simplify things a bit, this recipe only requires ground cinnamon, ground nutmeg, and pumpkin pie spice. Pumpkin pie spice can be bought readily at grocery stores in the baking aisle, or you can make your own pumpkin pie spice here. 5How Can I Convert This To Mini Loaves? This recipe fills one standard loaf pan or three mini loaf pans. Mini loaf pans used: 5.75 x 3.25 x 2.25 inches. Baking time: 35-40 minutes. Baking times can vary due to pan type, humidity, and oven differences. To check doneness, peek through the oven window and test with a toothpick. If it comes out clean, it’s ready. Alternatively, bake until the internal temperature is around 190°F. STORAGE Storage Instructions At Room Temperature: Store in an airtight container for 2-3 days. After this, it risks molding due to its moistness. Refrigeration: After 2 days at room temperature, refrigerate to extend freshness. Warm slices for 5-10 seconds in the microwave before eating. Freezing: Let freshly baked bread cool completely. Slice the bread. Wrap each slice tightly in plastic wrap and store in an airtight bag or container. Freeze for up to 3 months. Slices thaw within an hour at room temperature or take a bit longer in the fridge. More Amazing Pumpkin Treats Pumpkin Pie Recipe with our favorite pie crust recipe Gluten Free Pumpkin Cake with chocolate-chips Soft Pumpkin Cookies with a cake-like consistency Pumpkin Snickerdoodles coated in cinnamon sugar No Bake Pumpkin Cheesecake with a graham cracker crust FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Bread 5 from 8 votes - Review this recipe This is the best-ever, tested-to-perfection, made-from-scratch Pumpkin Bread. Plus: directions for adding chocolate or nuts to the pumpkin bread AND instructions for converting this bread into miniature or full-sized loaves. SAVE TO RECIPE BOX Print Recipe Pumpkin Bread 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This is the best-ever, tested-to-perfection, made-from-scratch Pumpkin Bread. Plus: directions for adding chocolate or nuts to the pumpkin bread AND instructions for converting this bread into miniature or full-sized loaves. Course Dessert, Snack, Vegetarian Cuisine American Keyword pumpkin bread Prep Time 20 minutes minutes Cook Time 55 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 12 slices Chelsea Lords Calories 349kcal Author Chelsea Lords Cost $4.74 Equipment9-inch bread pan or 3 mini loaf pansCooking Spray IngredientsDry Ingredients▢ 1 and 1/2 cups all-purpose, white flour ▢ 1 teaspoon each: baking powder, baking soda, & fine sea salt▢ 1 tablespoon each: ground cinnamon & pumpkin pie spice (Note 1)▢ 1/4 teaspoon ground nutmegWet Ingredients▢ 1/4 cup unsalted butter, melted & cooled to room temperature▢ 1/4 cup vegetable or canola oil▢ 1 cup light or dark brown sugar, gently packed▢ 1 cup canned pumpkin puree (Note 2)▢ 2 large eggs▢ 1-1/2 teaspoons pure vanilla extract▢ Optional bread topping: 2 tablespoons brown sugarUS - Metric USMetric InstructionsPREP: Preheat the oven to 350°F. Melt 4 tbsp of butter in microwave and let it cool to room temperature. Pull out eggs to get to room temperature. Generously grease and flour one 9-inch (1 lb) Loaf Pan OR 3 Mini Loaf Pans tapping out excess flour, then set aside.DRY INGREDIENTS: In a large bowl, add dry ingredients. Whisk to combine.WET INGREDIENTS: In a separate bowl, add wet ingredients. Briskly whisk until smooth.COMBINE: Combine wet and dry ingredients and mix until just combined. Use a spatula to scrape all of the dough into the prepared loaf pan. Smooth the top. Gently sprinkle 2 tablespoons brown sugar evenly over top of the loaf.BAKE: Bake for 50-65 minutes (or the mini loaves for 35-40 minutes) until a toothpick in the center emerges clean or with few moist crumbs. Let the bread cool in the pan for 15 minutes, then invert onto a cooling rack. Wait for it to cool fully before slicing with a sharp serrated knife. Video Recipe NotesNote 1: Pumpkin Pie Spice: This blend consists of warming spices. It's available in the spice section of many grocery stores, or you can create your own using our Pumpkin Pie Spice recipe. Note 2: Pumpkin: Be sure to use pure canned pumpkin not pumpkin pie filling. Note we're only using 1 cup pumpkin not the entire can! Note: Nutritional information is calculated for one full-sized slice. Nutrition FactsServing: 1slice | Calories: 349kcal | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 47mg | Sodium: 266mg | Potassium: 93mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3245IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Wonderful bread ! Thank you, once again your pumpkin chocolate bread recipe is a winner. Thanks for doing the research and testing. We love all your pumpkin chocolate recipes, healthy and not so much. One question, how do they do if frozen ? Reply
I haven’t made this yet because I’d like to know; what if you’d like both chocolate chips And nuts? Can this recipe hold them both? Reply
Yes!! If I make several loafs at one time i’ll freeze the extras and they are still delicious weeks later! 🙂 Reply
I’m really wanting to try this out but Is that a 15 oz can of pumpkin or the larger 29 oz the recipe calls for? Reply
I LOVE this pumpkin bread! I greased pan with Crisco (canned) and instead of flour, sprinkled cinnamon sugar on inside of pan (stuck nicely to Crisco). I also added walnuts to batter, poured it in pan and sprinkled raw sugar over the top. Yum, nice & crunchy top. Definitely recommend! Reply
My daughter loves everything pumpkin, so I’m excited about trying your pumpkin bread recipe. I always only use fresh pumpkin for baking, will fresh work in this? Reply
I haven’t personally tried fresh pumpkin, but I think if you really squeeze out excess moisture it should work! Maybe even reduce the pumpkin in a saucepan to concentrate it more and get rid of extra liquid! Let me know how it turns out 🙂 Reply
Please send me this recipe (without ads)! I have it in the oven now! I know it will be a hit – batter was delicious! Reply
Hope you loved it! 🙂 There is a “print” button on the recipe card that will allow you to get the full recipe without ads! 🙂 Reply
Soooo…i tried to double this recipe for 2 big loaves and it totally overflowed about 15 minutes into baking (and burned onto the bottom of my stove..oops). Now I’m thinking i should have looked for a double batch recipe instead of just doubling everything..do you have any suggestions on what i should increase/decrease for 2 loaves? Reply
Oh darn!! Yes I’d recommend making 2 separate loaves next time instead of doubling the recipe. Sorry to hear about the mess 🙁 Reply
I’m really looking forward to making this, I absolutely love pumpkin. I was wondering before I do, do I need to change anything for high altitude? Thank you for sharing this recipe it looks amazing. Reply
I think something is wrong with your “Print” button. I couldn’t get it to work on two different computers. Looks delicious though! Reply
