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My Best Pumpkin Bread Recipe

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This moist and flavorful pumpkin bread combines warm spices, rich pumpkin puree, and melty chocolate chips for a perfect autumn treat. Baked to golden perfection with a tender crumb, it’s an easy and comforting quick bread ideal for breakfast, snacks, or dessert.

Ingredients

Dry Ingredients

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon salt

Wet Ingredients

  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup (60ml) orange juice

Add-ins

  • 2/3 cup (120g) semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare Pan: Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C). This placement helps prevent the bread’s top from browning too quickly. Grease a 9×5-inch metal loaf pan generously with non-stick spray and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until evenly combined. Set aside.
  3. Mix Wet Ingredients: In a medium bowl, whisk the eggs with granulated sugar and brown sugar until smooth and combined. Add the pumpkin puree, oil, and orange juice and whisk again until uniform.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold them together using a rubber spatula or wooden spoon, mixing just until combined; a few lumps are okay. Avoid over-mixing to keep the bread tender.
  5. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly through the batter.
  6. Transfer and Bake: Pour the batter into the prepared loaf pan, smoothing the top lightly. Bake for 60–65 minutes. About halfway through baking, loosely cover the loaf with aluminum foil to prevent the top from getting too dark. Start checking doneness around 55 minutes by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
  7. Cool and Store: Once baked, allow the bread to cool completely in the pan on a wire rack before removing it to slice. Store any leftovers covered at room temperature for 3–4 days or refrigerate for up to a week.

Notes

  • Room temperature eggs yield a better emulsion and texture.
  • Using freshly ground spices enhances flavor.
  • Do not over-mix the batter; a few lumps are fine to ensure tender bread.
  • Covering with foil halfway through baking prevents over-browning.
  • You can substitute chocolate chips with nuts or dried fruit as desired.
  • Store bread well wrapped to maintain moisture.

Find it online: https://cookedbysarah.com/my-best-pumpkin-bread-recipe/