How to make Pumpkin Bread:
Cream together sugar and butter in a large bowl until smooth and creamy. Add eggs, vanilla and pumpkin puree and mix until combined.
- In a separate bowl mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Alternately add the flour mixture, then the milk. Lastly, fold in the chocolate chips.
- 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.
How to make healthy pumpkin bread:
- Cut the sugar down to one cup instead of two
- Leave out the chocolate chips
- Substitute whole-wheat flour
SOME OF MY FAVORITE PUMPKIN RECIPES INCLUDE:
- Pumpkin Pancakes with Cinnamon Cream Syrup
- Pumpkin Cookies with Caramel Frosting
- Pumpkin Chocolate Chip Bread
- Classic Pumpkin Roll
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Pumpkin and Black Bean Chili
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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 regular loaves or several mini loafs. Your family will love it!
- 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
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.
Recipe Video
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.
Areesha Noor says
wow great and delicious dish. i like pumpkin chocolate chip bread. i want to make this dish.
Messages For Mothers Day 2016 says
Awesome recipe
Davinder Bisht says
deliceious Tasty food Please upload more like this
15 August photos says
thanks for this wondfl
Cheryl says
Made it today. Delicious! Thanks for sharing.
Lauren Allen says
Thanks Cheryl, I’m happy you liked it!
Cindy Wilkinson says
Wanting to make but need to know if it freezes well. Want to make ahead for Christmas baskets. Thanks!
Lauren Allen says
Hi Cindy, yes, these loaves freeze great!
Elaine says
This is always great!
Colleen says
Made this today. This recipe is really perfect.
Kristin says
We love this bread! It tastes great and very aromatic!
Kristi says
I think the calories are wrong 😜. Is it supposed to be 195 per serving?
Lauren Allen says
Thank you, it’s about 240 per slice, but this can really vary depending on how thin or thick you cut your slices (this nutritional info is based off of 12 slices from 1 loaf).
Carol says
Perfect way to kick off fall and back to school! Made this over the weekend and it didn’t even last 24 hrs. Delicious!
Amanda says
Yeah.. I agree.. this is the BEST pumpkin bread. Very VERY good and super easy to make. I used a bit smaller pans..took about 55 minutes to bake.
Lauren Allen says
Thanks Amanda, I’m so glad you liked it!
Wally says
Had this for a snack last night. Linda & I ate half the loaf. Great recipe! Thank you.
Lauren Allen says
It makes a delicious snack 🙂 Thanks for commenting. I’m really glad you enjoyed it.
Misha says
Yummy! And easy!
Perdita Smith says
I tweaked the recipe a little and it still turned out delicious! These are my changes:
I used only 1/8 teaspoons of clove and nutmeg, 1 Tablespoon of baking soda (no baking powder and no salt)
1 cup chocolate chips instead of the whole bag. I made 4 mini loaves, pouring 11/2 cup of mixture into each loaf tin and baked them side by side for 40 mins on the middle oven rack.
Denise says
Did you use unsalted butter? I want to make this without any salt. May I ask why you didn’t use baking powder?
Terri says
Loved this bread! Very moist. Great with cream cheese on top.
Nycole says
I’ve made this recipe twice this week for my family and shared some with a neighbor. This is a great recipe. Perfect flavor and texture, pantry staple ingredients, simple prep. This will be my new go – to pumpkin bread. Only thing I changed was using pumpkin pie spice in place of the individual spices. Thanks for the great recipe!
Rachel says
Can you use fresh pumpkin instead of canned and if so how much?
Lauren Allen says
If the pumpkin is cooked and pureed, it would be the same amount as from the can 🙂
Susan says
I made this for after-church coffee this morning, and it was a hit! Used chocolate chunks instead of chips. YUM.
Sarah says
Mmmmm, I love this recipe so much! I’ve made it a few times now, and it’s so delicious every time! Thank you so much for sharing! 🙂
Kacey says
Good news, if you have pregnancy brain and double the butter, it still turns out! It took probably an hour and twenty minutes or so to cook and I had to cover it with foil to make sure the top didn’t burn, but it eventually cooked through, haha! I think it’s probably closer to a pound cake than bread this way, but still delicious! 🙂
Evelyn says
This looks like a great recipe, will be trying it soon. Thanks for putting this recipe out.
Tara Martin says
Can i make it in a cake pan, like a cookie brownie? Well i’m already trying it anyways, let you know how it goes. Also subbed truvia for sugar and used some wheat flour. Less carbs!
Emily Glassman says
Do you mean 1/2 tablespoon or teaspoon of baking soda? I don’t have a 1/2 tablespoon measure. I’m excited to make this recipe!
Lauren Allen says
I meant 1/2 tablespoon which is the same as 1.5 teaspoons. I’ve updated the recipe 🙂
Keri says
I baked these at 350 for 50 minutes and they are not even half way cooked. Was I supposed to do one loaf at a time? I was also using the stove while they were baking, would this make a difference? I followed the directions to a T. Any help would be great.
Lauren Allen says
Hi Keri, It should be just fine to cook them both at the same time–that’s very strange. What type of oven do you have?
Sheila says
I really like this recipe but wanted to know if there’s away I can make one loaf instead of two?
Lauren Allen says
You can cut the recipe in half for one loaf 🙂
Penny says
I had the same problem as Keri—after 55 min both were still goopy in the middle but dried out on the sides. 🙁 Followed the recipe to the letter.
deb says
For me, this recipe made 8 mini loaves. Was delicious!!!
Sonia says
I LOVE this recipe! So moist and delicious! I’ve made it multiple times for occasions and it’s been a hit each time. It’s so simple to make! I used dark chocolate chips instead of milk chocolate.