Description
Moist and flavorful homemade pumpkin bread filled with warm cinnamon spice, pumpkin puree, and optional chocolate chips. Perfect for fall baking!
Ingredients
- 1 ¾ cups (219g) all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¾ tsp salt
- 2 large eggs, at room temperature
- ½ cup (100g) granulated sugar
- ¾ cup (150g) packed light or dark brown sugar
- 1 ½ cups (340g) pumpkin puree (canned or fresh)
- ½ cup (120ml) vegetable oil, canola oil, or melted coconut oil
- ¼ cup (60ml) orange juice
- ⅔ cup (120g) semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (177°C). Lower the oven rack to the lower third position and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In another bowl, whisk eggs, granulated sugar, and brown sugar until combined. Add pumpkin puree, oil, and orange juice, whisking until smooth.
- Pour wet ingredients into dry ingredients. Gently mix until just combined—don’t overmix.
- Fold in chocolate chips if using.
- Pour batter into prepared loaf pan. Bake for 60–65 minutes, covering loosely with foil halfway to prevent over-browning.
- Bread is done when a toothpick inserted in the center comes out clean with only a few moist crumbs.
- Let cool completely in the pan on a wire rack before slicing.
Notes
- Don’t overmix the batter—this keeps the bread tender.
- Start checking for doneness at 55 minutes; ovens vary.
- Add nuts, dried fruit, or a cream cheese swirl for variations.
- Bread tastes even better the next day as flavors deepen.
- Store at room temperature for 3–4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes