Perfect Pumpkin Bread
on Sep 20, 2018, Updated Sep 10, 2024
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This is THE Perfect Pumpkin Bread recipe made with or without chocolate chips. It’s sweet and moist but never gummy. You’ll make it over and over again.
I. Love. This. Pumpkin. Bread.
It’s the best recipe out there and one that you’ll make again and again. The bread always cooks so nicely with a firm crumb, a sweet little crust on the outside, and no gumminess. I like that this recipe makes two loaves (they freeze well, FYI!) and I like that you can choose to add chocolate chips or not.
This bread is the perfect combination of sweet and spice with just the right amount of pumpkin flavor. I can’t wait for you to make this so you can understand just how perfect it is. I dare say this is the best pumpkin bread recipe ever, but you’ll have to judge that for yourself.
Table of Contents
Why You’ll Love This Recipe
- Versatile: You can make it with or without chocolate chips, so you can please everyone in your family.
- Moist and Delicious: The combination of pumpkin puree and oil ensures a perfectly moist texture, but never gummy.
- Easy to Prepare: It takes just 15 minutes to prep for the oven, making it an ideal treat for busy days.
Ingredients
- All-Purpose Flour
- Whole Wheat Flour
- Granulated Sugar
- Baking Soda
- Ground Cinnamon
- Ground Nutmeg
- Salt
- Pumpkin Puree, (not pie filling)
- Canola, Vegetable, or Melted Coconut Oil
- Eggs
- Water or Buttermilk
- Semi-Sweet Chocolate Chips, optional
See the recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations
- You can easily replace some or part of the oil with applesauce. Keep in mind that if you use all applesauce, it may change the bread’s texture though.
- You can add chopped nuts for a little crunch. Use 1/2 to 1 cup of pecans or walnuts. Add them when you would stir in the chocolate chips, whether you decide to use them or not.
How to Make Easy Pumpkin Bread
Step #1. Preheat the oven. Prepare two loaf pans and set aside.
Step #3. Stir the pumpkin mixture into the dry ingredient mixture just until it comes together. Fold in the chocolate chips if using. Divide the batter evenly between the two prepared pans.
Step #2. In a large bowl, stir together the dry ingredients. In a smaller bowl, stir together the wet ingredients.
Step #4. Bake until a toothpick comes out clean. Let cool on a wire rack for 15-20 minutes then remove from the pans to cool completely.
Recipe FAQs
Sure! I normally will scrape half the batter without chocolate chips into one pan, stir chocolate chips into the remaining batter, and then add that to the second pan. It’s the best of both worlds for my family who is split down the middle when it comes to team chocolate and team no chocolate.
Using a half cup applesauce and a half cup oil works just great.
Expert Tips
- You can reduce the sugar to 2 1/2 cups for a less sweet bread without any ill effects.
- I love my enamel bread pans! You can find them (in a million color options!) here.
- Overmixing the batter will make your bread tough. Be careful to stir just until its combined, especially if you are adding the chocolate chips.
How to Freeze the Perfect Pumpkin Bread
- Let the bread cool completely. Wrap it in plastic wrap and then foil. Freeze for up to two months. Remove from freezer and let thaw at room temperature before slicing and serving.
More Pumpkin Recipes to Consider
Muffin Recipes
Healthy Pumpkin Muffins
Pumpkin
40 Fall Pumpkin Recipes
Pies, Crisps & Tarts
Pumpkin Pie Recipe
From Scratch Recipes
How to Cook Pumpkin in the Instant Pot
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Perfect Pumpkin Bread (with or without chocolate chips)
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 3 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 15- ounce can pumpkin puree, (not pie filling)
- 1 cup canola, vegetable, or melted coconut oil
- 4 large eggs
- 2/3 cup water or buttermilk
- 1 to 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees and grease two 9×5-inch loaf pans well, set aside.
- In a large bowl, mix together the flour, wheat flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- In a smaller bowl, add the pumpkin puree, oil, eggs, and water or buttermilk. Stir well to combine.
- Add the pumpkin mixture to the dry ingredients and stir until the mixture just comes together.
- Add the chocolate chips and fold in.
- Divide the batter evenly among the two prepared pans and smooth the top.
- Bake for 50-70 minutes until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack for 15-20 minutes, then run a knife between the edge of the bread and the loaf pan. Remove from the pans and finish cooling on wire racks.
Notes
- You can reduce the sugar to 2 1/2 cups for a less sweet bread without any ill effects.
- You can use the oil of your choosing or substitute some of the oil for applesauce with great success. Half cup applesauce and a half cup oil works just great.
- This bread freezes very well. Let the bread cook completely, wrap in plastic wrap and then foil. Freeze for up to two months. Remove from freezer and let thaw at room temperature before slicing and serving.
- You can use half the batter in a load without chocolate chips, add a cup of chocolate chips to the remaining batter, and then place it in the pan. It’s very easy to make one loaf with chocolate chips and one loaf without.
- This recipe is from Mel’s Kitchen Cafe. Love her and love her site!
Hi! Where do you get your speckled bakeware from? I love the white+turqoise design! Thanks!
I order it from Rove and Swig and LOVE IT ALL!!!
Hi Melissa.
.I was a bit sceptical about combining pumpkin and whole wheat together, but let me tell you, this bread was a bunch of deliciousness…..made it as an experiment, but I will now be adding it to my favourite breads. Even my son said it was Oh so good!
So glad that you loved it! It’s one of our favorite recipes too.