This pumpkin bread is soft, moist, and packed with pumpkin, warm spices, chocolate chips, and walnuts. It's my favorite pumpkin chocolate chip bread recipe for fall, and the loaves stay soft for days.
Looking for more pumpkin inspiration? I've rounded up my favorite 21 Best Pumpkin Recipes for Fall →, including pumpkin cookies, muffins, breads, pies, and more.
The batter is easy to make with basic ingredients and can be baked as two full-size loaves, making this a great recipe for fall breakfasts, snacks, school lunches, or sharing with friends and family.
You can also use the same batter to make mini pumpkin loaves or pumpkin muffins when you want smaller portions.
Why You'll Love This Pumpkin Bread
- Soft and moist. Pumpkin keeps this bread soft and tender for days.
- Full of pumpkin flavor. Pumpkin puree and warm spices give it classic fall flavor.
- Loaded with chocolate chips. Mini chocolate chips add chocolate to every bite.
- Easy to make. This is a simple quick bread made with basic ingredients.
- Makes two loaves. One batch gives you two full-size loaves, making it perfect for sharing.
- Freezer-friendly. Pumpkin bread freezes well, so you can make it ahead for fall and the holidays.
- Versatile batter. Use the same batter to make full-size loaves, mini loaves, or muffins.
Reader Reviews
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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What Makes This Pumpkin Bread So Good?
The secret to really good pumpkin bread is a moist, flavorful batter with plenty of pumpkin and the right combination of warm spices.
I add mini chocolate chips and chopped walnuts to this recipe for extra flavor and texture. The chocolate chips melt into the bread as it bakes, while the walnuts add a little crunch.
The finished loaves are soft and moist without being heavy, and they stay soft for several days after baking.
This is the pumpkin bread I make every fall, and it's one of those recipes that works just as well for an everyday breakfast as it does for holiday baking.
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 an electric mixer. This pumpkin bread comes together easily by hand with a mixing bowl, a Danish dough whisk, or a wooden spoon.
- Baking adjustments. Baking adjustments. This recipe makes two full-size loaves, but you can also use the batter to make mini loaves or muffins. I like making one loaf and 12 muffins when I want a combination of sizes.
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: Preheat the oven to 350°F. Grease two standard loaf pans. Combine the pumpkin puree, sugar, eggs, and oil in a large mixing bowl.
Step 2: Add the flour, spices, and remaining dry ingredients.
Step 3: Mix until combined. Be careful not to overmix the batter. 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.
How to Make Mini Pumpkin Loaves or Muffins
This recipe is especially versatile because you can use the same pumpkin bread batter to make smaller portions.
For mini pumpkin loaves: Divide the batter between 16 mini loaf cavities and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
For muffins: Divide the batter between 24 muffin cups and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
The exact baking time will depend on the size of your pans, so start checking a few minutes early.
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.
Mini loaves and muffins can be eaten warm, but full-size loaves are best after cooling for an hour. If you'd rather make muffins, try my Favorite Pumpkin Chocolate Chip Muffins →.
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!
Yes! Pumpkin bread freezes very well. Allow the loaves to cool completely, then wrap them tightly in plastic wrap and place them in a freezer bag or airtight container. Freeze for up to 3 months. Thaw the bread at room temperature before serving. You can also freeze individual slices, which makes it easy to pull out just what you need for breakfast or a snack.
Absolutely. The chocolate chips are optional, so you can leave them out for a classic pumpkin bread. You can also substitute chopped pecans for the walnuts or leave the nuts out completely.
More Pumpkin Recipes To Make
Looking for more pumpkin inspiration? I've rounded up my favorite 21 Best Pumpkin Recipes for Fall →, including pumpkin cookies, muffins, breads, pies, and more.
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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.
Sherry Foster says
It says add water when mixing but I don’t see how much in the ingredients?
Brandy says
It says 1/2 cup of water in the ingredients.