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!
My mom made this pumpkin chocolate chip bread all the time growing up, and it’s my absolute favorite recipe! If you love sweet breads, check out my popular Banana Bread and Lemon Zucchini Bread recipes.
You know a recipe is great when you want to share it with all of your friends and neighbors whenever you make it. This pumpkin bread always bakes so perfectly and has the best flavor and soft, moist texture. You can make it with or without 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.
4. Pour batter into greased and floured bread pans. This recipe makes two loaves, OR one regular loaf and two mini loaves. I love to make mini loaves and share or freeze the extras.
5. 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.
For Healthier Pumpkin Bread;
- Cut the sugar down to one cup instead of two
- Leave out the chocolate chips
- Substitute whole-wheat flour
Secrets to Perfect Pumpkin Bread:
- The bread pan: Pumpkin bread is best cooked in a lightly colored aluminum bread loaf pan. These bread pans conduct heat in a way that allows the bread to cook evenly and prevents the bread from getting to brown on the bottom.
- Parchment paper: I always cut a narrow piece of parchment paper to cover the bottom and two longest sides of the bread pan. I also allow the parchment paper to hang over the longer sides just slightly. Spray it with cooking spray before pouring the pumpkin filling in the pan. When the bread is finished cooking and cooling, it should come out of the bread pan really easily.
- Cook time: As all ovens are different, if this is your first time trying the recipe in your oven, be sure to check it after 40 minutes. Insert a toothpick into the center of the bread and if the dough sticks to the toothpick, continue cooking. Thhe pumpkin bread is finished cooking when the inserted toothpick comes out clean or with few bread crumbs attached.
- The pumpkin: This recipes calls for pumpkin puree, NOT pumpkin pie filling!
- Let it cool. After removing it from the oven, allow the pumpkin bread to cool in the pan for about 10 minutes. Then slifp it upside down on a cooling rack to remove it.
Storing and Freezing Pumpkin Bread:
To store: Allow pumpkin bread to cool completely and store it in an airtight container at room temperature for up to 5 days. After 5 days, store it in the refrigerator for up to 5 additional days.
To freeze: Pumpkin bread freezers really well! Allow pumpkin bread to cool completely and store it in a freezer-safe container or ziplock bag. Pumpkin bread can be frozen for up to 3 months. Thaw it overnight in the refrigerator.
Check our all our PUMPKIN RECIPES! Come of my favorites include:
- Pumpkin Pancakes with Cinnamon Cream Syrup
- Pumpkin Cookies with Caramel Frosting
- Classic Pumpkin Roll
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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Pumpkin Bread
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!
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Servings: 24
Calories: 241kcal
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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
- 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.
- 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.
- In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
- 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.
- *For mini loaves, check them around 35 min of baking, then every 5 min. after that (if they need it) until they are done.
Notes
Recipes makes two 9x5 inch loaves, OR four mini loaves, OR one regular loaf and two mini loaves.
Storing instructions: Allow pumpkin bread to cool completely and store it in an airtight container at room temperature for up to 5 days. After 5 days, store it in the refrigerator for up to 5 additional days.
Freezing instructions: Pumpkin bread freezers really well! Allow it to cool completely and store it in a freezer-safe resealable bag. Pumpkin bread can be frozen for up to 3 months. Thaw overnight in the refrigerator.
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Nutrition
Calories: 241kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 221mg | Potassium: 75mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2950IU | Vitamin C: 0.8mg | Calcium: 38mg | Iron: 1.2mg
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*I originally shared this recipe in October 2013. Updated October 2019.
MEM says
Made this today. I am not much of a baker but followed the recipe and it came out great! Very tasty.
Gabi says
Lauren this really is the beat pumpkin bread I made and I tried quite a few recipes
This one is a keeper for me
I did reduce the sugar by about 1/2 cup and it was just right
Natalie Barnhart says
What if I want to use fresh pumpkin is it more or less or equal amounts?
Liz says
I used fresh pumpkin because that’s what I had. I did 2 cups and it came out great.
Dee Mitchell says
I LOVE COOKING SWEET TREATS 4 MY SISTER
Nomi says
Sweet, smooth, delectable Autumn flavors!
Easy to follow recipe, and definite kitchen (and Coffee time) winner.
Steph says
Really tasty! My whole family loved it. I substituted 1/2 cup ground flax seed for a 1/2 cup of the flour (So 2 and 1/4 cups flour, 1/2 cup ground flax seed.) Worked great.
Evette in Wilmington says
I’d like to make this recipe for me diabetic gram… I’m thinking replace the sugar with Splenda, but what do i do about the chocolate chips?
Lauren Allen says
I would leave out the chocolate chips.
Linda Mills says
Used up another pumpkin from Halloween to make these beautiful loaves. Came out great. Added nuts.
Jayne says
Made with gluten free flour and fresh roasted pumpkin, and it’s a real hit. Only used the dark sugar qty. and pastry quality dk.chocolate chips, so the aroma of this pumpkin bread was over the top! Repeat for all winter, as we still have some big pumpkins to deal with;-)