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–+ servings
Pumpkin Bread Recipe

Pumpkin Bread Recipe

This Pumpkin Bread Recipe is a delightful and moist treat perfect for fall, featuring warm spices and chocolate chips.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 220 kcal

Equipment

  • 9×5-inch loaf pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • cooling rack

Ingredients
  

  • 1.75 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground ginger
  • 0.75 teaspoon salt
  • 2 large eggs at room temperature
  • 0.5 cups granulated sugar
  • 0.75 cups packed brown sugar light or dark
  • 1.5 cups pumpkin puree canned or fresh
  • 0.5 cups vegetable oil canola oil or melted coconut oil
  • 0.25 cups orange juice
  • 0.67 cups semi-sweet chocolate chips

Instructions
 

  • Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a metal 9×5-inch loaf pan with non-stick spray. Set aside.
  • In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. Gently fold in the chocolate chips, if including.
  • Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, covering loosely with aluminum foil halfway through. The bread is done when a toothpick inserted in the center comes out clean. Begin checking every 5 minutes around the 55-minute mark.
  • Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
  • Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week.

Notes

Baked pumpkin bread can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving. You can substitute milk for orange juice and use different types of chocolate chips or nuts if desired.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 30IUVitamin C: 2mgCalcium: 2mgIron: 6mg
Keyword baking, bread, dessert, fall, pumpkin, Recipe
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