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Pumpkin Bread

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The BEST Pumpkin Bread that is easy to make, moist, and loaded with chocolate chips. This pumpkin bread recipe makes two loaves or several mini loafs.  Your family will love it!
A loaf of pumpkin bread with chocolate chips with a few slices cut in it.
My mom made this pumpkin chocolate chip bread all the time growing up, and it’s my absolute favorite recipe!
It makes two loaves, or one regular loaf and two mini loaves, so you can share with friends or neighbors. mini loaves to your friends!  Also, if you want to have just pumpkin bread, feel free to leave out the chocolate chips!

How to make Pumpkin Bread:

  1. Cream together sugar and butter in a large bowl until smooth and creamy. Add eggs, vanilla and pumpkin puree and mix until combined.

  2. In a separate bowl mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  3. Alternately add the flour mixture, then the milk. Lastly, fold in the chocolate chips.

Step-by-step process photos from making pumpkin bread with ingredients including sugar, butter, eggs, pumpkin, flour, cinnamon and spices.

  1. Pour batter into greased and floured bread pans and bake for 45-55 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool for a few minutes in the pan and then invert the bread onto wire racks.

Side by side photos of a loaf pan with the batter for pumpkin bread and the loaf pan after it has baked.

How to make healthy pumpkin  bread:
To make this pumpkin bread a little healthier, you could:
  • Cut the sugar down to one cup instead of two
  • Leave out the chocolate chips
  • Substitute whole-wheat flour

Two mini loaves of pumpkin bread on a cooling rack.

SOME OF MY FAVORITE PUMPKIN RECIPES INCLUDE:

 

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5 from 20 votes
A loaf of pumpkin bread with chocolate chips with a few slices cut in it.
Pumpkin Bread
Print Recipe
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

The BEST Pumpkin Bread that is easy to make, moist, and loaded with chocolate chips. This pumpkin bread recipe makes two regular loaves or several mini loafs.  Your family will love it!

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: moist pumpkin bread, pumpkin chocolate chip bread, pupmkin bread
Unit: cup, large, ounce, ounce package, Tablespoon, teaspoon
Servings: 24
Calories: 241 kcal
Author: Lauren Allen
Ingredients
  • 2 cups granulated sugar
  • 1/2 cup butter , softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 15 ounces canned pumpkin
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 12 ounce package chocolate chips
Instructions

  1. Grease and flour two 9x5 in loaf pans. (I also like to line the bottom of the pans with wax or parchment paper.)  Preheat oven to 350 degrees F.

  2. Add the sugar and butter to a mixing bowl and beat them with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 

  3. In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

  4. Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.

  5. Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.

  6. *For mini loaves, check them around 35 min of baking, then every 5 min. after that (if they need it) until they are done.

Recipe Video

Recipe Notes

Recipes makes two 9x5 inch loaves, OR four mini loaves, OR one regular loaf and two mini loaves.

 

Want to make healthy pumpkin bread? See my healthier ingredient swap suggestions, above in the post.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

*I originally shared this recipe in October 2013. Updated August 2018.

 

Comments


  1. This is the first time I’ve ever made a pumpkin bread recipe that included milk! I was out of chocolate chips this time, but WOW! This bread is so moist!! I also learned some time back that I do prefer a recipe that contains both baking soda and baking powder rather than just soda, which in my opinion, has a better rise. This is a keeper! Thanks.

    Reply


  2. I baked your pumpkin bread recipe today. I added 1 cup of chopped walnuts and 1/2 cup of chocolate chips. Instead of the 2 cups sugar, 1 added 1 1/2 cup.
    It came very moist, I like the nutty flavor and taste just right for me as how sweet it is. Thank you for the great recipe.

    Reply

  3. I am new to your site & love love love the “Jump to recipe” option!! Sometimes a girl’s just gotta get to the recipe 🙂

    Thanks!

    Reply


  4. SO moist and yummy!! I used 1 cup white sugar, and 3/4 cup light brown sugar. The vanilla flavor really comes through – this tastes more like a cake than a traditional quick bread!

    Reply

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