I originally published this recipe in 2014 and have since added new photos, a video tutorial, and a few more success tips. When September rolls around, I have the sudden urge to make every quick bread recipe under the sun. Some of my favorites are banana bread, apple cinnamon bread, and this orange beauty: the BEST pumpkin bread I’ve ever had. This is a favorite pumpkin bread recipe because each slice is incredibly moist and the process is very straightforward. There are no dry crumbs here! This pumpkin bread is also packed with pumpkin and pumpkin spice flavors. I’m telling you… this is some good stuff.
Perfecting This Pumpkin Bread Recipe
When I was testing this pumpkin bread recipe, it took me about 6 or 7 tries to get it just right. After plenty of sunken, soggy, and flavorless loaves, I finally mastered what ingredients and how much of each to use, and the result is pumpkin perfection. The recipe is a lot like these pumpkin muffins. Here’s the batter and a couple pictures of the bread without chocolate chips:
Pumpkin: There’s a lot of pumpkin in this recipe because it not only adds flavor, but moisture as well. I always bake with canned pumpkin, but homemade pumpkin puree works too. If you’re interested, here’s how to make pumpkin puree. Make sure you blot your homemade pumpkin puree to rid some of the moisture (not necessary if using canned pumpkin). Simply measure your homemade pumpkin puree, then squeeze out some of the moisture with a paper towel. Oil: Adds incredible moisture and lightens up the crumb. Vegetable oil is best, but you can substitute melted coconut oil instead. Favorite Fall Spices: Cinnamon, nutmeg, ginger, cloves… the gang’s all here! These 4 spices complement the pumpkin flavor wonderfully (and are often found together in pumpkin pie and many other pumpkin recipes). You could also use pumpkin pie spice—see my recipe Note below. Orange Juice: I know orange juice seems strange here, but don’t be nervous. This bread will NOT taste like oranges. I use orange juice because a little liquid keeps the bread from tasting too dense. Milk works too if you don’t have orange juice, but the subtle orange flavor is like magic in this bread. It just works. Chocolate Chips: Optional, but if you’re a chocolate lover, pumpkin + chocolate is always a good idea. You can also add chocolate chips to other quick bread recipes like zucchini bread and peanut butter chocolate chip zucchini bread.
Why You’ll Love This Pumpkin Bread Recipe:
Delicious in the fall Smells wonderful while it bakes Easy to make—no mixer required Extra moist Tons of pumpkin flavor Loaded with warm spices Adaptable—studded with chocolate chips, or use chopped pecans, add a swipe of cinnamon butter, or leave plain Similar to banana bread, it tastes even better on day 2 (if it lasts that long!)
I love this pumpkin bread recipe so much that I included it in my first cookbook, Sally’s Baking Addiction. It’s always a hit, especially when pumpkin spice season picks up! But after 1 taste, you might not want to limit this quick bread to the fall season. 🙂
More Perfect Pumpkin Recipes
Pumpkin Muffins & Mini Cinnamon Sugar Pumpkin Muffins Pumpkin Cinnamon Rolls Pumpkin Chocolate Chip Cookies & Pumpkin Snickerdoodles Pumpkin Roll Brown Butter Pumpkin Oatmeal Cookies & Pumpkin Oatmeal Cream Pies Pumpkin Cupcakes with Cream Cheese Frosting Pumpkin Bundt Cake Pumpkin Coffee Creamer Recipes to Make With Leftover Pumpkin Puree
For even more inspiration, here are my 30+ best pumpkin dessert recipes.
