This is the best pumpkin bread recipe! Moist, full of fall flavors, and easy to customize to bake loaves, mini loaves, or muffins.
You might also like our pumpkin mini bundt cakes, our quick pumpkin cinnamon rolls, or our pumpkin pretzel bites recipe!
I love recipes that I can use for multiple things. This pumpkin bread recipe is just that. It makes 2 loaves, 16 mini loaves, or 24 muffins. It's a versatile recipe that turns out perfect every time.
Why I Like This Recipe
- Simple ingredients. The batter, whether you are making bread or muffins, comes together quickly with basic pantry ingredients.
- Freezes well. Make a batch and freeze the leftovers for a quick breakfast or snack another day. To thaw, allow the pumpkin bread to come to room temperature on the counter.
- Soft and tender. Pumpkin puree adds moisture to any baked good that you add it to. I use it in the fall to make ridiculously soft pumpkin dinner rolls.
- Versatile. This recipe is delicious plain, with chocolate chips and nuts, or simply with chocolate chips. It's the perfect pumpkin bread base.
What Others Are Saying
This recipe is wonderful. I made 8 mini loaves and one loaf, we love a good homemade loaf/mini loaf for school lunches. Will definitely use this recipe again!---Charissa on Pinterest
Tried it! It came out good---B on Pinterest
I made 36 mini loaves for the holidays. Yum!---Leah on Pinterest
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Tips and Tricks
- Lower-fat version. You can substitute applesauce for the oil in muffin recipes with great results. I like using 50/50 oil and applesauce, but you can use all applesauce if you'd like.
- You don't need a stand or an electric mixer. You can make muffins and quick breads with a mixing bowl and Danish dough whisk or in a stand mixer. I have both and tend to mix by hand these days. I highly recommend using a Danish dough whisk over a wooden spoon. It works great to mix up batter and dough.
- Baking adjustments. Use this recipe to make any of the following, or a combination. I like making one loaf and 12 muffins.
- Muffins: Grease two muffin pans (24 muffins) or line with muffin liners. Bake for 20-25 minutes. Makes 24 muffins.
- Mini loaves: Grease two mini loaf pans (each with 8 cavities). Bake for 30-35 minutes. Makes 16 mini loaves.
- Loaves. Grease two loaf pans. Bake for 35 minutes. Tent the pans with foil to prevent the tops from browning too quickly, then bake for an additional 20 minutes. Makes 2 loaves.
Ingredients
- All purpose flour
- Baking soda and salt: For leavening and flavor.
- Ground cinnamon
- Pumpkin pie spice
- Pumpkin puree: 100% pumpkin puree, not pumpkin pie filling.
- Sugar
- Oil: Canola, vegetable, or coconut oil. You can also use a 50/50 combination of oil and applesauce.
- Eggs
- Vanilla
- Water
- Walnuts
- Chocolate chips: I prefer using mini chocolate chips if I have them on hand. You can sprinkle extra chocolate chips on top of the loaves before baking, too!
See the recipe card for full information on ingredients and quantities.
How To Make The Best Pumpkin Bread
Step 1: Combine wet ingredients in a bowl.
Step 2: Whisk dry ingredients in a separate bowl.
Step 3: Mix wet and dry ingredients together. Fold in chocolate chips and nuts.
Step 4: Divide batter amongst greased baking pans. Sprinkle with additional chocolate chips (optional)
Step 5: Bake loaves for 35 minutes. Tent with foil, then bake for an additional 20 minutes. Allow bread to cool in the pan.
Pumpkin Bread FAQs
A batch of the best pumpkin bread will make 2 loaves, 16 mini loaves, or 24 muffins. Refer to the recipe card for baking time adjustments.
You can substitute applesauce for the oil in quick bread and muffin recipes with great results. I like using 50/50 oil and applesauce, but you can use all applesauce if you'd like.
Pumpkin muffins and mini loaves can be eaten warm, but full-size loaves are best after cooling for an hour.
Pumpkin bread can be stored in an airtight container (or covered in plastic wrap) and also freezes well. It tastes better and is even softer on day two, making it wonderful for leftovers!
More Pumpkin Recipes To Make
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The Best Pumpkin Bread Recipe
Ingredients
- 3 ½ cups flour
- 2 teaspoon baking soda
- 1 Tbsp. cinnamon
- 1 Tbsp. pumpkin pie spice
- 1 teaspoon salt
- 2 cups pureed pumpkin
- 2 cups sugar
- 1 cup oil (can also use ½ cup oil and ½ cup applesauce)
- 4 eggs
- 1 teaspoon vanilla
- ½ cup water
- 1 cup chopped walnuts* optional
- 1 cup chocolate chips* mini or regular chocolate chips, optional
Instructions
- Preheat oven to 350°F degrees.
- Grease 2 (9"x5") loaf pans. See notes section for pan prep and baking times for muffins or mini loaves.
- In a large bowl, mix pumpkin, oil, sugar, eggs, vanilla and water.
- In a separate bowl combine baking soda, flour, cinnamon, pumpkin pie spice, and salt together in a large bowl.
- Add dry ingredients to the pumpkin mixture and stir. Mix in walnuts and chocolate chips (optional).
- Pour batter into prepared bread pans. Sprinkle each loaf with a tablespoon or two of extra chocolate chips, if desired.
- Bake for 35 minutes. Tent the loaf pan with foil, then bake for an additional 20 minutes. The bread is done if a toothpick inserted into the center comes out clean.
- Place pans on top of a cooling rack and allow loaves to cool in pans.
Brandy says
I made a dozen muffins and a full-size loaf this time. Always turns out delicious!
Clare says
Can substitute sugar to sweetner?
Brandy says
Hi Clare! I haven't ever baked with sweetner, so I am not sure. I'm sorry I couldn't be more help to you!
Theresa @ Shoestring Elegance says
Hi Brandy! I love your adorable and yummy recipe! Thanks for sharing with me at the What to do Weekends party! I'm featuring your cute little loaves now. Happy Weekend!
Theresa.
Miz Helen says
Congratulation!
Your recipe is featured today on Full Plate Thursday. Enjoy your new Red Plate and have a great day!
Miz Helen
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a great day and enjoy your new Red Plate!
Come Back Soon,
Miz Helen!
Marie (@DIYadulation) says
Wow, these look delicious! Of course, it helps that they are so stinkin' adorable! Thanks for sharing your recipe with us at Merry Monday this week!
diy180 says
These are so cute and I love to make anything pumpkin. Yummy! Thank you for sharing at Dishing it and Digging it link party. We love having you.
michelleoblogoff says
Mini loaves are precious!
Pumpkin +chocolate =love!
Thanks for the recipe!
Michelle
Linda Bass says
Yum! I love pumpkin. Thank you for sharing. You have a beautiful blog and I would be honored if you would share on the "new" Share the Love blog party. I think my readers would like your blog. You can find me at http://homecookingrecipebox.blogspot.com/ hope to see you sometime.
Camille says
Hmmmn I can just smell your loaves. These would make a great gift. Thanks for sharing.
Valerie says
Pumpkin and chocolate is my favorite combo. Perfect for Fall!
JESS44903 says
These sound amazing!! Pinned! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
janetvinyard says
Hi Brandy, What a great idea to use the mini loaf pans which are great for giving little gifts around the holidays! I'm sure your children loved them! Thanks for sharing this recipe! Blessings, Janet
Heidi says
Pumpkin and chocolate--a great combination! Love your mini loaves!
Angela says
These loaves look amazing! Thanks so much for sharing at Meet up Mondays.
Bunnie says
This is the BEST Pumpkin choc chip bread Thank you
Brandy says
So glad to hear!!
Rehab Awad says
Can you freeze loaf after baking and cooling?
Brandy says
Hi! You definitely can freeze the loaf after it’s been baked and cooled.