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Pumpkin Bread

Pumpkin Bread

This pumpkin bread recipe proves that a leftover cup of pumpkin puree can turn into a genuinely impressive fall bake with almost no advance planning. This moist pumpkin quick bread layers warm spices and melty chocolate chips into a tender, orange juice enriched crumb, delivering everything a proper easy pumpkin bread recipe from scratch should offer. Whether shared with a neighbor or sliced for a quiet afternoon slump, this fall pumpkin loaf with chocolate chips earns a permanent spot in the regular rotation.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1/4 teaspoon ground ginger*
  • 3/4 teaspoon salt
  • 2 large eggs at room temperature
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil canola oil, or melted coconut oil
  • 1/4 cup (60ml) orange juice*
  • 2/3 cup (120g) semi-sweet chocolate chips*

Equipment

  • 9x5-inch loaf pan
  • large mixing bowl
  • Whisk

Method
 

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over-mix. Gently fold in the chocolate chips, if including.
  3. Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.
    The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark.
  4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
  5. Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week.

Recipe Notes

Pumpkin puree: I always use pure canned pumpkin, never pumpkin pie filling, since the added sugar throws off the whole recipe.
Orange juice: I always include this, since it reacts with the baking soda for a noticeably better rise and tender crumb.
Oil: I use vegetable or canola oil, since it keeps the bread softer than butter would.
Chocolate chips: I use semi-sweet most of the time, though whatever is left in the bag works fine too.
Spices: I use a mix of cinnamon, nutmeg, cloves, and ginger for the classic warm fall flavor.