The BEST Pumpkin Bread ever that is incredibly moist, infused with cinnamon, cloves and nutmeg and requires only 2 bowls and one whisk to make!
Your search for the perfect Pumpkin Bread stops HERE. This recipe for easy Pumpkin Bread is over 50 years and has been perfected by my mom over the years to make it the BEST Pumpkin Bread out there. It has stood the taste test and test of time against any other pumpkin bread recipe. I can guarantee you, this moist Pumpkin Bread will become a Fall favorite and everyone will BEG you for this recipe!
Guys, I’ve been holding out on you. My mom makes the BEST Chocolate Chip Pumpkin Bread
in
the
world.
Every Fall growing up, us 5 kids (and all the neighbors, family, friends and anyone else blessed enough to be a recipient of Mom’s pumpkin bread) would eagerly await the arrival of pumpkin cans lining grocery store shelves so mom could make her famous Pumpkin Bread. The house would fill with the magical Fall aroma of pumpkin and cinnamon and we knew it was going to be a magically delicious day.
This is the BEST EVER Pumpkin Bread
But mom wouldn’t just make one loaf, but three beautiful loaves of Pumpkin Chocolate Chip Bread. We would devour as much as we were allowed and the rest would be gifted to neighbors and friends. And then she would make more. As my mom has given this recipe out over the years, everyone who makes her chocolate chip pumpkin bread gets asked for the recipe, and many, in turn, have become “famous” for “their” pumpkin bread.
One of my mom’s best friends in Salt Lake City, Pat, has now been making my mom’s recipe for years and gifting it to her neighbors and friends. Pat said she’s now famous for “Pat’s Pumpkin Bread” 🙂 and you can be famous too!
Pumpkin Bread Recipe ingredients
Another winning aspect of Pumpkin Bread is that it uses pantry friendly ingredients. No running of to get buttermilk or sour cream, just simple ingredients you use every day. So take care to stock up on canned pumpkin and you can always make this easy Pumpkin Bread! You will need:
- Eggs
- Granulated sugar
- 1 29 oz. can pure pumpkin
- Vegetable oil
- Flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Ground cloves
- Ground nutmeg
- Chocolate chips
I am still in awe how such simple ingredients can produce such tantalizing results, but trust me this easy Pumpkin Bread with perfect proportions. will blow. your. mind.
How to make Pumpkin Bread from Scratch
Pumpkin Bread is so easy to make because it is a type of quick bread which means it doesn’t require yeast, kneading or rising. All you need for this Pumpkin Bread is 2 bowls and a whisk.
- Preheat oven to 325 degrees F.
- Grease and flour three 8 1/2” x 4 ½” loaf pans or use a cooking spray with flour in it.
- In a very large bowl, add eggs and gently whisk. Mix in sugar, pumpkin and oil.
- In a separate large bowl, mix together all Bowl Two ingredients (don’t add chocolate chips).
- Mix the Flour Mixture into the Pumpkin mixture just until combined, being careful not to overmix. Fold in chocolate chips. Evenly divide batter between 3 loaf pans.
- Bake at 325 degrees F for 65 – 75 minutes or until toothpick comes out clean. Let bread cool on wire rack for 10 minutes then remove bread from pans. Let bread cool completely on wire rack before slicing
Best Pumpkin Bread Recipe variations
Can You add Chocolate Chips to Pumpkin Bread?
I always add chocolate chips to my Pumpkin Bread so I’ve included them in the recipe instructions. I think chocolate and pumpkin are a mach made in heaven. I’ve matched them in my Pumpkin Bars with Nutella Cream Cheese Frosting, Nutella Pumpkin Crepes and Pumpkin Ice Cream Pie with Cinnamon Chocolate Sauce. So I say PLEASE ADD the Chocolate Chips to your Pumpkin Bread!
Can You add Nuts to Pumpkin Bread?
Absolutely! You can stir in 1 ½ cups chopped walnuts, pecans, dried cranberries, pepitas or raisins.
Can Pumpkin Bread Be Made into Muffins?
Yes! I actually have adapted this easy Pumpkin Bread into Muffins by scaling the recipe down. Simply go to the recipe card under servings, change it to 1.5 servings. This will make approximately 22 muffins. Follow the same instructions for mixing and pour into lightly greased cupcake liners. Bake at 350 degrees F for 22-28 minutes OR until toothpick comes out clean
How to store Homemade Pumpkin Bread
- Allow bread to cool completely on a wire wrack.
- Once bread is cool, wrap it tightly in plastic wrap.
- Store Pumpkin Bread at room temperature for up to five days.
- After three days, you may want to place the Pumpkin Bread in the refrigerator to prolong its life. Pumpkin Bread can keep in the refrigerator for up to 7 days.
Does pumpkin bread need to be refrigerated?
Pumpkin bread stores fabulously well at room temperature due to the pumpkin and oil. It does not need to be refrigerated unless you want to make it last an entire week. Below is how to properly store Pumpkin Bread but if you still have extra, or your bread gets dry, I highly recommend my Pumpkin Bread Pudding!
Can you freeze pumpkin bread?
Absolutely! This recipe makes 3 loaves of moist Pumpkin Bread so if you aren’t devouring or sharing all of the loaves, then you can freeze the rest.
How To Freeze Pumpkin Bread
- Allow bread to cool completely on a wire wrack.
- Once bread is cool, wrap it tightly in plastic wrap, at least 2 layers worth to prevent freezer burn.
- Freeze Pumpkin Bread for up to three months.
- To thaw, unwrap bread so the condensation doesn’t make it soggy and let sit at room temperature overnight.
What to eat with the Best Ever Pumpkin Bread
I think this Pumpkin Bread is perfect in its simplicity and eat my bread plain. If you are omitting the chocolate chips or simply want a little something-something extra, you can also serve your pumpkin bread with:
- Nutella
- Cream cheese (or cinnamon cream cheese)
- cinnamon honey butter
- apple butter
Do you have a favorite way to serve Pumpkin Bread?
Now get ready to be loved, adored and applauded for your “famous” supremely moist Pumpkin Bread riddled with chocolate chips, Fall spices and new memories to share!
Looking for More Pumpkin Recipes?
- Pumpkin Praline Pie
- Soft and Chewy Pumpkin Cookies
- Double Layer Pumpkin Cheesecake
- Pumpkin Bread Pudding with Caramel Sauce
- Easy Pumpkin Dip
- Pumpkin Dinner Rolls with Brown Sugar Cinnamon Butter
- Pumpkin Angel Food Cake French Toast
- Pumpkin Chocolate Chip Pound Cake
Want to try Mom’s Famous Chocolate Chip Pumpkin Bread?
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©Carlsbad Cravings by CarlsbadCravings.com
Mom’s Homemade Pumpkin Bread
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Ingredients
Bowl One
- 6 eggs
- 4 cups granulated sugar
- 1 29 oz. can pure pumpkin
- 1 cup Vegetable oil
Bowl Two
- 4 1/2 cups AP flour
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 1/2 teaspoons ground nutmeg
add later:
- 2 cups semi-sweet chocolate chips (or half chocolate chunks)
Instructions
- Preheat oven to 325 degrees F.
- Grease and flour three 8 1/2” x 4 ½” loaf pans or use a cooking spray with flour in it.
- In a very large bowl, add eggs and gently whisk. Mix in sugar, pumpkin, and oil.
- In a separate large bowl, mix together all Bowl Two ingredients (don’t add chocolate chips).
- Mix the Flour Mixture into the Pumpkin mixture just until combined, being careful not to overmix. Fold in chocolate chips. Evenly divide batter between 3 loaf pans.
- Bake at 325 degrees F for 65 – 75 minutes or until toothpick comes out clean. Let bread cool on wire rack for 10 minutes then remove bread from pans. Let bread cool completely on wire rack before slicing.
Notes
How to Store Pumpkin Bread
- Allow bread to cool completely on a wire wrack.
- Once bread is cool, wrap it tightly in plastic wrap.
- Store Pumpkin Bread at room temperature for up to five days.
- After three days, you may want to place the Pumpkin Bread in the refrigerator to prolong its life. Pumpkin Bread can keep in the refrigerator for up to 7 days.
How To Freeze Pumpkin Bread
- Allow bread to cool completely on a wire wrack.
- Once bread is cool, wrap it tightly in plastic wrap, at least 2 layers worth to prevent freezer burn.
- Freeze Pumpkin Bread for up to three months.
- To thaw, unwrap bread so the condensation doesn’t make it soggy and let sit at room temperature overnight.
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Rachel F. says
Wow, this looks amazing! I will be making this this weekend! I only found your blog a couple of months ago, but I have become obsessed with it. I have made so many of your recipes, and have not been disappointed! Your story is also so inspirational, your book is on my reading list. 🙂 Thanks for doing what you do, praying that you continue in good health!
Dorothy Dunton says
Hi Jen! This wold be fantastic made into small loaves for gifts at Christmas! I like to make gift baskets for friends around the holidays, some sweet things and some savory things. I send packages to my far away friends in MI, FL and AR…my way of of showing them how much I value their friendship.
Malinda @Countryside Cravings says
This truly does look like the perfect pumpkin bread and with a recipe that old it has to be good! Those old time recipes are such great basics to build on!
Jen says
Thank you so much Malinda! Its so hard for me not to change a recipe – I actually don’t think I have ever done it except for this one because you are right – a recipe that old has to be good and there is nothing like the perfect pumpkin bread!
Jenny says
Thank you for this recipe! I made it last night and it was amazing.
Jen says
Thank you! I’m so happy to hear you are loving it!
Debbie says
Can you freeze this? I’d like to make it early and freeze it thanksgiving.
Jen says
Hi Debbie, yes this should freeze great!
Zoey says
Just found your website and this pumpkin bread looks so delicious and I am going to give it a try. Tis the season for pumpkin with the beautiful fall leaves currently in their splendor. I’m not a clever cook, so I don’t know if or how I should make an adjustment for high altitude for this recipe? (4,800 feet) On my store-bought brownie mixes I usually follow the high altitude directions. Do you know of anyone who has made this recipe at high altitude and what they did to change it so it doesn’t sink during baking? Thank you. You are awesome!
Jen says
Hi Zoey, my apologies for answering your comment so late! I have friends who make this recipe at high altitude with no problems!
April says
This sounds delicious but I am trying to make it a little healthier. Have you tried subbing the white sugar for brown? Or applesauce? Maybe not all of it but just some of it?
Jen says
Hi April, sorry I haven’t experimented, good luck!
Susan says
This recipe looks so good, can’t wait to try it. What adjustments need to be made if using a standard 9″x5″ loaf pan?
Jen says
Thanks Susan! I have not tried them in that size pan but I can tell you they won’t be as rounded and will require less baking time. Here are two great articles to follow: https://blog.kingarthurflour.com/2016/02/12/choosing-right-bread-pan/ and https://theboatgalley.com/changing-pan-size/
Susan says
Thank you for the helpful information, will definitely give it a try.
Nina says
The pumpkin bread is indeed delicious, and I appreciate that it makes three loaves. The one caution I would give is not to add chocolate chips if using a highly decorative pan. The bread came out easily from my two conventional nonstick pans but could not release well from my decorative pumpkin bread pan. The chocolate chips stuck to some of the crevices in the bottom of the pan and spoiled the look of the bread. Of course that did not stop us from eating it all and enjoying it. I will make this bread again.
Jen says
HI Nina, I’m so pleased you enjoyed it! Thanks for the tip on the decorative pans – I don’t have a decorative pan so I wouldn’t have thought of that!
Stephanie says
This was my first pumpkin baked treat of the season. The house smelled incredible as it baked and was such a moist, spice filled afternoon treat served warm from the oven for the kids. I did cut the recipe in half ( which was your muffin recipe) and used one 9×5 loaf pan because I don’t have the sizes in your recipe. The batter was the perfect amount for one pan and baked up beautifully in 75 minutes. Your recipes continue to make me a superstar in the kitchen!
Jen says
Yes, pumpkin time! I’m so pleased you loved this recipe and were able to successfully half it for our pan size – super helpful to know! Thanks for making my recipes!!!
Esteph says
I’m so excited to make your bread pudding! Will it work fine if i sub out the veg oul for olive oil? Thank you!!
Jen says
Thank you! Unfortunately, olive oil isn’t a good choice for baked goods because it has strong a strong flavor.
Allison says
This is such a great recipe! I am making more for friends and family. It was a hit the first time around. I sprinkled cinnamon sugar on top and it was delish. Thanks for all you do!
Jen says
I’m so pleased you loved it so much – love the addition of cinnamon and sugar- yum!
Brooke says
DO THE CHOCOLATE CHIPS FALL TO THE BOTTOM WHILE BAKING OR DOES THIS TURN OUT LIKE YUR PICTURE?
Jen says
Turns out like the pictures