This is the best-ever, tested-to-perfection, made-from-scratch, moist pumpkin bread stuffed with mini chocolate chips (or nuts/raisins). Directions for miniature or full sized loaves of bread. The miniature loaves are great for holiday gift-giving!
This pumpkin bread recipe has been a long time in coming and I’m so excited to share it with you. It took the push of hosting (and therefore “catering”) my sister’s bridal shower to finally finish perfecting and sharing it! I’ve mentioned my sister is not into very tradition desserts (doesn’t like brownies, cakes, cupcakes, ice cream, etc.), but one of her favorite desserts is pumpkin bread. So with a fall-themed shower, the best pumpkin bread is a must have.
Pumpkin bread is always on my list to perfect every Fall time, and this recipe has gotten closer and closer each year to being ready to share. And finally, over this last week, I made over 10 batches of pumpkin bread slowly tweaking the base recipe I’ve been working with every year to bring you this very recipe. Moist, delicious, from scratch pumpkin bread with chocolate chips!
How to make pumpkin bread:
Not only is this bread amazing, it’s also super simple to make. You’ll need only ONE bowl, some hand mixers/beaters, a spatula, and some bread tins.
- You’ll start by creaming softened butter (not melted at all) with two sugars — equal parts brown and white sugar. Brown sugar is naturally moist so that will add to the softness of the bread. We don’t want to use all brown sugar though because we want to avoid an overly moist bread. When creamed with butter, white sugar adds more air into the mixture than brown sugar will (brown sugar is more dense and will create fewer air pockets). Sufficiently (but not overly) creaming the butter with the two sugars is very important to the finished result.
- After you’ve got the creamed mixture, you’ll add the eggs, pumpkin, and vanilla extract. Mix it together and you’ll get a bit of a “grainy batter.” This is totally normal!
- Now, in the very same bowl, you’ll place a fine mesh sieve right and add in all of the dry ingredients. So why sift the dry ingredients? Sifting aerates the flour which alters the texture of this bread making it lighter and airier. This is super important because of how many wet ingredients there are in this bread. You want a good moist pumpkin bread, but not an overly wet pumpkin bread. The sifting also helps to make sure the dry ingredients are mixed into the bread better (so you aren’t getting a clump of cinnamon in one part of your bread!)
- Once all of the dry ingredients are in the bread, you’ll mix the ingredients until JUST combined. You don’t want to overmix this batter as that will result in a denser bread.
- Pour the batter into a greased and floured muffin tin and it’s ready to bake!
How to make three miniature pumpkin loaves OR one full sized pumpkin bread loaf:
This pumpkin bread recipe makes a batter that will fill ONE full sized loaf pan or THREE miniature loaf pans.
- The miniature loaf pans I use and tested this recipe in are 5.75-inch by 3.25-inch by 2.25-inch. I love Chicago Metallic’s loaf mini loaf pans best! In the miniature pans this pumpkin bread batter bakes for 33-38 minutes.
- The full size loaf pan I use and tested this recipe in is 8.5 x 4.5 x 2.75 inches. In the full sized loaf pan, this pumpkin bread batter bakes for 55-70 minutes.
- There will always be variance in the baking time based on the exact sized pan you use, the humidity, and your oven. Check on the loaves occasionally (through the oven; avoid opening the oven as that lets out a lot of heat) and then test the bread by inserting a toothpick into the center of the bread. If it comes out clean, it’s done and if not give it some more time.
Can this pumpkin bread batter be made into muffins?
I recommend THIS recipe for pumpkin muffins (they’ve got a really nice height and dome to them), but this batter will work for muffins. To make regular-sized muffins, grease and flour the muffin tin (this dough tends to stick to liners) and bake at 350 degrees F for 25-30 minutes.
Can I make this pumpkin bread healthier?
Of course you can make this pumpkin bread however you’d like 🙂 BUT if you are looking for some healthier swaps, I worked really hard on a healthier Greek yogurt bread and it’s received many rave reviews. I would recommend making that pumpkin bread if you’re looking for healthier ingredients.
Can I leave out the chocolate chips?
Absolutely. If you aren’t a fan of chocolate + pumpkin then just leave out the chocolate chips! You can also substitute the chocolate chips for finely chopped nuts. You don’t want the nuts to be too large as it will affect the texture of this bread (makes it crumbly).
More Amazing Pumpkin Treats:
- The BEST Bakery Style Pumpkin Cookies
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Pumpkin Cheesecake Streusel Bars
- Bakery Style Soft-Baked Pumpkin Cookies
- Pumpkin Carrot Cake
- Chewy and Crisp Pumpkin Chocolate Chip Cookies
- Pecan Streusel Pumpkin Pie with Maple Whipped Cream
- Caramel Pumpkin Cheesecake Bars with a Streusel Topping
This is the best-ever, tested-to-perfection, made-from-scratch, moist pumpkin bread stuffed with mini chocolate chips (or you can use nuts/raisins). Directions for miniature or full sized loaves of bread.
- 6 tablespoons butter, softened to room temperature
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar, lightly packed
- 1 large egg
- 1/2 + 1/3 cup canned firm pumpkin (do NOT use a watery pumpkin. I recommend Libby's pumpkin for best results)
- 1 teaspoon vanilla extract
- 1 cup white all-purpose flour, measured by spooning and leveling into measuring cup
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup mini chocolate chips
Preheat the oven to 325 degrees F. Generously grease either one 8 x 4-inch baking pan or 3 miniature baking pans and then generously coat with flour. It's very important to really grease and flour your pans because this bread has a tendency to stick if you don't!
In a large bowl beat the softened butter with the white and brown sugar just until smooth. Add in the egg and beat until the mixture is light and fluffy, about 2-3 minutes. Next, add in the pumpkin and vanilla extract. Beat until combined.
Place a fine mesh sieve on top of your bowl (just make sure it isn't touching the wet ingredients) and add in the flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg. Gently tap the sieve until all of the mixture is on top of the wet ingredients. Place the chocolate chips right on top of those dry ingredients.
Using a spatula, gently fold the dry into the wet and mix until JUST combined being careful to not overmix. (Overmixing will result in a denser bread).
Pour the batter all into one large pan or divide it evenly into the three miniature pans. Smooth the tops with the back of a spoon.
Bake for 55-70 minutes for 1 large loaf and 33-38 minutes for the small loaves OR until a toothpick when inserted into the center of the loaves comes out clean.
Allow to cool for 10 minutes and then invert the loaves out of the pans onto a cooling rack. Allow to fully cool before slicing in and enjoying.
Bread is best enjoyed within 3-4 days. Store in a dry place in an airtight container.