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 (along with these Pumpkin Oatmeal Cookies), 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. We also have these delicious Pumpkin Chocolate Chip Muffins to try next!
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.
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
- Soft Pumpkin Cookies
- Pumpkin Snickerdoodles
- No Bake Pumpkin Cheesecake with a graham cracker crust
Pumpkin Bread
Equipment
- 9-inch bread pan or 3 mini loaf pans
- Cooking Spray
Ingredients
Dry Ingredients
- 1 and 1/2 cups white all-purpose 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 nutmeg
Wet 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 sugar
Instructions
- PREP: 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 Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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?
Oh darn!! Yes I’d recommend making 2 separate loaves next time instead of doubling the recipe. Sorry to hear about the mess 🙁
Please send me this recipe (without ads)!
I have it in the oven now! I know it will be a hit – batter was delicious!
Hope you loved it! 🙂 There is a “print” button on the recipe card that will allow you to get the full recipe without ads! 🙂
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?
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 🙂
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!
Yay! So glad this bread was a hit 🙂 Thanks Connie!!
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?
It calls for one CUP not can 🙂
What if I don’t have mini chocolate chips? Are the bigger chips okay?
Yes those will be totally fine! Enjoy! 🙂
I just made this and I add shredded coconut and it is GREAT
So happy to hear that! 🙂
I would also like to know if the bread is still delicious if frozen and then reheated.
Yes!! If I make several loafs at one time i’ll freeze the extras and they are still delicious weeks later! 🙂
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?
Yes you can definitely add both, I would just keep the total quantity of chips/nuts to 1 cup 🙂
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 ?