Classic Pumpkin Bread
Homemade Classic Pumpkin Bread with Chocolate Chips
There’s just something about fall that makes me want to slow down, light a candle, and bake something warm and comforting. As soon as the weather starts to cool and the leaves begin to turn, you’ll find me in the kitchen with a whisk in hand, cinnamon in the air, and pumpkin puree at the ready.
I’ve always loved baking; it’s how I relax, celebrate the seasons, and share a little love with family and friends. And this classic pumpkin bread recipe? It’s one of my go-to fall recipes. It’s moist, warmly spiced, and just sweet enough, with melty mini chocolate chips in every bite. Whether I’m baking it for a weekend treat or wrapping it up as a gift, it never lasts long in my house.
This recipe is simple enough for beginners, but delicious enough to impress any pumpkin lover. It’s the kind of loaf that makes your whole home smell like fall… and who doesn’t love that?
So grab a cozy sweater, your favorite mug, and let’s make the ultimate fall loaf together.
Why you’ll love this recipe!
Perfectly moist and tender crumb
Packed with warm fall spices
Comes together in one bowl
Includes chocolate chips for the ultimate treat
Freezer-friendly and great for gifting
| Ingredient | Purpose / Why It's Used |
|---|---|
| 1 3/4 cups all-purpose flour | The structure of the bread; provides stability and body. |
| 1 tsp baking soda | Leavening agent; reacts with acids to help the bread rise. |
| 1/2 tsp baking powder | Additional lift; helps create a light, tender crumb. |
| 1/2 tsp salt | Balances sweetness and enhances flavor. |
| 1 1/2 tsp ground cinnamon | Warm, classic pumpkin spice flavor. |
| ½ tsp ground nutmeg | Adds a sweet, nutty warmth that deepens the flavor. |
| ¼ tsp ground cloves | Strong spice note; a little goes a long way in boosting depth. |
| ¼ tsp ground ginger | Adds mild heat and spice for balance. |
| 3/4 cup granulated sugar | Sweetness and structure; helps with browning. |
| 3/4 cup brown sugar, packed | Adds moisture, deep caramel flavor, and a softer crumb. |
| 2 large eggs | Bind ingredients together; adds richness and structure. |
| 1 cup canned pumpkin puree | The star of the show! Moisture, flavor, and subtle sweetness. |
| 1/4 cup vegetable oil | Keeps the bread moist and tender. |
| ¼ cup milk (any kind – almond used here) | Adds moisture and helps loosen the batter slightly. |
| 1/2 tbsp vanilla extract | Enhances overall flavor and warmth. |
| 1/2 cup mini chocolate chips | Melty chocolate goodness in every bite—balances spice with sweetness. |
Step-by-Step: How to Make Classic Pumpkin Bread
Step 1: Preheat Your Oven & Prep the Pan
Preheat your oven to 350°F (175°C).
Prepare a 9x5-inch loaf pan:
Either grease and flour it,
OR line it with parchment paper for easy lifting and cleaner edges.
💡 Tip: If using parchment, let a bit hang over the edges—this acts like a sling to lift the bread out after baking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together:
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
Whisk until the mixture is smooth and slightly lighter in color—this helps create a soft crumb and even rise.
Next, add:
1 cup canned pumpkin puree (not pumpkin pie filling)
¼ cup vegetable oil
¼ cup milk (any kind; almond milk works well)
½ tablespoon vanilla extract
Stir until everything is fully combined into a smooth batter.
💡 Why this matters: Thorough mixing here ensures your pumpkin, oil, and sugars are evenly dispersed—this sets the stage for a moist, well-balanced loaf.
Step 3: Add the Dry Ingredients
Directly into the same bowl (yes, no need to dirty another!):
Add the dry ingredients:
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
Gently stir the batter just until no streaks of flour remain.
⚠️ Don’t overmix. Overmixing can make the bread dense and chewy rather than tender and soft.
Step 4: Fold in Chocolate Chips
Add ½ cup mini chocolate chips.
Use a spatula to fold them into the batter gently.
- Optional: Add a few extra chocolate chips on top just before baking for an extra-pretty finish.
Step 5: Pour & Smooth the Batter
Pour the batter into your prepared 9x5-inch loaf pan.
Use a spatula to gently smooth the top.
Sprinkle with a few extra mini chocolate chips if desired.
Step 6: Bake
Bake in the preheated oven for 60–75 minutes.
⏰ Check early: Begin checking at the 50-minute mark. Ovens vary!
How to Check for Doneness:
Insert a toothpick or skewer into the center of the loaf.
If it comes out clean or with a few moist crumbs, it’s done.
If the center is still wet or jiggly, continue baking.
- If the top is browning too quickly:
Loosely place a sheet of foil over the top to prevent burning while the center finishes baking.
Step 7: Cool
Remove from the oven and let the bread cool in the pan for 10–15 minutes.
Carefully transfer the loaf to a wire rack to cool completely.
- Why this matters: Letting it cool allows the crumb to set and the flavor to develop. Slicing too early may cause it to crumble.
You're Done!
Slice and enjoy your perfectly moist, warmly spiced, chocolate-studded pumpkin bread.
Common Baking Issues & How to Fix Them
| Problem | Cause | Solution |
|---|---|---|
| Bread is raw in the middle | Underbaked or oven temperature too hot | Tent with foil and continue baking; check oven temperature accuracy with a thermometer. |
| Bread is dry | Overbaked or too much flour | Bake only until a toothpick comes out clean; use spoon-and-level method to measure flour. |
| Bread sinks in the middle | Underbaked or too much liquid | Ensure it's fully baked before removing; follow measurements exactly. |
| Over-spiced or bland | Incorrect spice ratios or skipped salt/vanilla | Stick to measured spices; don’t skip salt or vanilla—they enhance all other flavors. |
| Loaf sticks to the pan | Pan not greased well or bread not cooled enough | Grease and flour the pan thoroughly or use parchment; let the loaf cool 10–15 minutes before removing. |
Storage Tips
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 1 week. Warm slices slightly before eating.
Freezer: Wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature.
Helpful Tips
Use canned pumpkin, not pumpkin pie filling. Pie filling contains sugar and spices already.
Don't overmix. Overmixing = dense, gummy texture.
Check your oven's accuracy. Use an oven thermometer if possible.
Make it dairy-free: You’re already using almond milk, the recipe works beautifully with it.
Customize it: Add chopped nuts, raisins, or swap chocolate chips for white chocolate.
If you make and love this recipe, let me know in the comments below.
Classic Pumpkin Bread
Classic Pumpkin Bread is a moist, warmly spiced quick bread made with real pumpkin and a blend of cinnamon, nutmeg, and cloves, perfect for cozy fall mornings or holiday gatherings.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup vegetable oil
- ¼ cup milk (any kind) - I use almond.
- 1/2 tbsp vanilla extract
- 1/2 cup mini chocolate chips