Classic Pumpkin Bread

Soft, warmly spiced, loaded with pumpkin flavor, and dotted with mini chocolate chips. This is the kind of pumpkin bread that makes your kitchen smell like fall before you've even taken it out of the oven.

Pumpkin bread is one of those recipes I come back to every fall. It's simple, cozy, and doesn't need much to be really good.

For this version, I wanted a classic pumpkin bread with plenty of warm spices, a soft and tender crumb, and just enough chocolate to make every slice a little more exciting. The combination of pumpkin, brown sugar, cinnamon, nutmeg, cloves, and ginger gives it that unmistakable fall flavor.

And the mini chocolate chips?

Completely optional.

But also... why would you skip them?

Why You'll Love This Pumpkin Bread

• Soft and moist without being heavy

• Full of warm pumpkin spice flavor

• Uses simple pantry ingredients

• Easy to make in one bowl

• Mini chocolate chips add little pockets of chocolate throughout

• Perfect for breakfast, snacking, or an afternoon treat

• Even better with a cup of coffee

Ingredients

For the Pumpkin Bread

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground ginger

• ¾ cup granulated sugar

• ¾ cup packed brown sugar

• 2 large eggs

• 1 cup canned pumpkin puree

• ¼ cup vegetable oil

• ¼ cup milk

• ½ tablespoon vanilla extract

• ½ cup mini chocolate chips

Scroll down to the recipe card for the complete measurements and instructions.

How to Make Classic Pumpkin Bread

1. Prepare Your Loaf Pan

Start by preheating your oven to 350°F.

Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.

I personally love parchment because it makes lifting the finished loaf out of the pan so much easier.

2. Mix the Sugars and Eggs

In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth. You don't need to break out the mixer for this one. A good whisk and a little arm workout will do the job.

3. Add the Pumpkin and Other Wet Ingredients

Add the pumpkin puree, vegetable oil, milk, and vanilla extract.

Stir until everything is completely combined and the mixture looks smooth. The oil helps keep the bread moist, while the pumpkin gives it that soft texture and classic pumpkin flavor.

Make sure you're using pumpkin puree and not pumpkin pie filling. They're not interchangeable here.

4. Add the Dry Ingredients

Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

Gently mix everything together until the flour has just disappeared.

Don't overmix.

A few small lumps are completely fine. Overmixing can make your finished pumpkin bread dense instead of soft and tender.

5. Fold in the Chocolate Chips

Add the mini chocolate chips and gently fold them into the batter.

I love using mini chocolate chips because you get little bits of chocolate throughout the entire loaf without overpowering the pumpkin and spices. Save a few extra for the top if you want that bakery-style look.

6. Fill the Loaf Pan

Pour the batter into your prepared loaf pan and smooth the top.

Sprinkle a few extra mini chocolate chips over the top. This is completely optional, but I highly recommend it.

7. Bake

Bake at 350°F for 60–75 minutes. Start checking around 50 minutes, especially if your oven tends to run hot.

Insert a toothpick into the center of the loaf. You're looking for it to come out clean or with a few moist crumbs.

If the top is browning before the center is finished, loosely place a piece of aluminum foil over the loaf and continue baking.

The center should no longer jiggle when it's ready.

8. Let It Cool

Let the pumpkin bread cool in the pan for 10–15 minutes.

Then transfer it to a wire rack and allow it to cool completely.

My Best Pumpkin Bread Tips

Use Pumpkin Puree

This is important. Look for 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the recipe.

Don't Overmix

Once the flour goes in, mix just until everything comes together. This helps keep the bread soft and tender.

Check It Early

Loaf cakes can vary quite a bit depending on your oven and pan. Start checking around 50 minutes so you can cover the top with foil if needed.

Don't Skip the Spices

The combination of cinnamon, nutmeg, cloves, and ginger is what gives this bread that classic pumpkin spice flavor. You don't need an overwhelming amount—just enough to make every bite taste like fall.

Let It Cool

Pumpkin bread continues to set as it cools. Give it those 10–15 minutes in the pan before transferring it to a rack.

Storage

Once completely cooled, store the pumpkin bread tightly wrapped or in an airtight container at room temperature for a few days.

For longer storage, refrigerate it or freeze individual slices. If freezing, wrap the slices well before placing them in a freezer-safe bag or container.

When you're ready for a slice, let it thaw and warm it slightly. Because future-you deserves pumpkin bread too.

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This Classic Pumpkin Bread is exactly what I want when pumpkin season rolls around.

It's soft, cozy, warmly spiced, and just chocolatey enough to make you reach for another slice. - Happy Baking :)