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Moist pumpkin bread loaf with chocolate chips on a cooling rack

My Best Pumpkin Bread

A moist and flavorful pumpkin bread showcasing autumn spices, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 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
Wet Ingredients
  • 2 large eggs, at room temperature Room temperature eggs mix in better.
  • 1/2 cup granulated sugar
  • 3/4 cup packed light or dark brown sugar
  • 1 1/2 cups pumpkin puree Use fresh or canned (100% pumpkin).
  • 1/2 cup vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup orange juice
Optional Ingredients
  • 2/3 cup semi-sweet chocolate chips Fold in for a delicious treat.

Method
 

Preparation
  1. Adjust your oven rack to the lower third position and preheat your oven to 350 degrees F (177 degrees C). Grease a 9×5-inch loaf pan with non-stick spray and set it aside.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  3. In another bowl, whisk the eggs, granulated sugar, and brown sugar until combined. Then, whisk in the pumpkin, oil, and orange juice.
  4. Pour the wet ingredients into the bowl of dry ingredients and mix gently with a spatula. If you’re feeling adventurous, fold in chocolate chips.
  5. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 60 to 65 minutes, loosely covering with foil halfway through to avoid over-browning. Check doneness with a toothpick; it should come out clean.
  2. Allow the loaf to cool in the pan on a wire rack before removing and slicing.

Notes

Wrap leftovers tightly in plastic wrap or aluminum foil and store at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, freeze for up to three months.