Your search for the perfect Pumpkin Bread stops HERE! This 60-year-old recipe has been passed down and perfected over decades to consistently outlast and out-taste any other recipe, delivering unbeatable flavor and texture every time. Readers rave that it’s “moist,” “delicious,” “amazing,” and always “a hit!”
Watch How to Make Pumpkin Bread
the BEST EVER Pumpkin Bread
My mom makes the BEST Chocolate Chip Pumpkin Bread
in
the
world.
Every fall growing up, we devoured as much as we were allowed, and the rest went to neighbors and friends. Over the years, everyone who made my mom’s chocolate chip pumpkin bread was asked for the recipe—and many became “famous” for their pumpkin bread in the process.
One of my mom’s best friends in Salt Lake City, Pat, has been making it for years and gifting it to neighbors and friends. Now she’s known for “Pat’s Pumpkin Bread.” And you can be famous for it, too!
Why you’ll love this Pumpkin Bread Recipe
Pumpkin Bread Recipe ingredients
Here’s what you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):
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 is 2 bowls and a whisk. Here’s how to make it:
- 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 a large bowl, whisk eggs. Mix in sugar, pumpkin, and oil.
- In a separate large bowl, mix all the ingredients for Bowl Two (excluding the chocolate chips).
- Mix the Flour Mixture into the Pumpkin Mixture just until combined, being careful not to overmix. Fold in chocolate chips. Divide the batter evenly between 3 loaf pans.
- Bake at 325°F for 65-75 minutes, or until a toothpick inserted comes out clean. Let the bread cool on a wire rack for 10 minutes, then remove the bread from the pans. Let bread cool completely on a wire rack before slicing.
How to gift Homemade Pumpkin Bread
•Wrap in parchment and twine: Wrap the loaf in parchment paper and tie with kitchen twine for a simple, rustic presentation.
•Use a decorative loaf pan or tin: Place the bread in a festive fall tin or disposable loaf pan so the recipient doesn’t have to return a dish.
•Add a handwritten tag: Include a small note or tag with a sweet message or reheating instructions.
•Bundle with fall extras: Pair the loaf with a small jar of honey butter, apple butter, or pumpkin spice coffee for a cozy gift bundle.
•Slice before gifting: Pre-slice the bread so it’s easy for neighbors or coworkers to enjoy right away.
•Include the recipe: Tuck a printed recipe card inside—because chances are they’ll ask for it!
Chocolate Chip Pumpkin Bread TIPS
east Pumpkin Bread Recipe variations
Can Pumpkin Bread Be Made into Muffins?
Yes! I have actually adapted this recipe into muffins by scaling it down. Go to the recipe card under servings, change it to 1.5 servings. This will make approximately 22 muffins. Follow the exact mixing instructions, then pour the batter into lightly greased cupcake liners. Bake at 350°F for 22-28 minutes, or until a toothpick inserted comes out clean.
How to Store Homemade Pumpkin Bread
1. Allow bread to cool completely on a wire rack.
2. Once bread is cool, wrap it tightly in plastic wrap.
3. Store Pumpkin Bread at room temperature for up to five days.
4. After three days, you may want to place the bread in the refrigerator to prolong its life. It can be kept in the refrigerator for up to 7 days.
Does pumpkin bread need to be refrigerated?
No, it stores fabulously well at room temperature due to the pumpkin and oil. It does not need to be refrigerated unless you want to keep it fresh for an entire week. If it gets dry or you have extra, I highly recommend my Pumpkin Bread Pudding!
Can you freeze pumpkin bread?
Absolutely! This recipe yields three loaves of moist Pumpkin Bread, so if you aren’t devouring or sharing them all, you can freeze the rest:
HOW TO FREEZE
1. Allow bread to cool completely on a wire rack.
2. Once bread is cool, wrap it tightly in plastic wrap, at least two layers worth to prevent freezer burn.
3. Freeze for up to three months.
4. To thaw, unwrap the bread so the condensation doesn’t make it soggy and let it 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 I eat my bread plain. If you are omitting the chocolate chips or want a little something-something extra, you can also serve it with:
•Nutella
•Cream cheese (or cinnamon cream cheese)
•Cinnamon honey butter
•Apple butter
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!
Want to try this Pumpkin Bread Recipe?
PIN IT to your recipe BOARD TO SAVE FOR LATER!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!
©Carlsbad Cravings by CarlsbadCravings.com
Mom’s Homemade Pumpkin Bread
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
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 all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 tsps EACH ground cinnamon, ground cloves, ground nutmeg
add later:
- 2 cups semi-sweet chocolate chips (or half chocolate chunks)
Instructions
- Preheat oven to 325°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, gently whisk the eggs. 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 the chocolate chips. Evenly divide the batter between 3 loaf pans.
- Bake at 325°F for 65 – 75 minutes or until a toothpick comes out clean. Let the bread cool on a wire rack for 10 minutes, then remove the bread from the pans. Let the bread cool completely on a wire rack before slicing.
Video
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.
Want To Make This Recipe?
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
©Carlsbad Cravings Original
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
AM says
Looks delicious! Could this bread be made with the icing from your pumpkin cake recipe? I’m not sure the difference between the batters.
Jen says
Yes, that would be fabulous!
floyd mcdavid says
I subbed pecans for the chocolate chips and added cherries and 1/2 pecans on top.
Jen says
I hope it turned out delicious for you!