A loaf of pumpkin bread with chocolate chips with a few slices cut in it.
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4.96 from 42 votes

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 24
Calories: 241kcal
Author: Lauren Allen


  • 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.



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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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