A rich delicious Pumpkin Bread scratch recipe with warm Fall spices, fresh orange juice, and loaded with milk chocolate chips. This quick bread recipe comes together in minutes, with just a spatula and a bowl!
Bake this as a classic pumpkin bread recipe or add nuts like pecans or walnuts and bake. Slice it and enjoy every bite with a nice cup of hot coffee...
Best Pumpkin Bread Recipe
Most pumpkin bread recipes call for flavorless water, and this one swaps in real fresh orange juice for added sweetness! The melted milk chocolate chips pair so nicely with the warm spices and pumpkin flavors...
dry ingredients
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
wet ingredients
- ¾ cup brown sugar
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ¾ cup orange juice
- 2 large eggs (beaten)
- 1 teaspoon vanilla extract
- 15-ounce can of pumpkin puree (not pumpkin pie filling)
- 1 cup milk chocolate chips (optional)
PRO TIP: Toss chocolate chips or nuts in some flour first to prevent them from sinking into the bottom of the pan while baking.
How to Make A Pumpkin Quick Bread
- In a medium bowl, sift or whisk together the dry ingredients; flour, baking soda, baking powder, sea salt, cinnamon, and pumpkin pie spice.
- In a large bowl, with a rubber spatula mix together the wet ingredients; brown sugar, granulated sugar, vegetable oil, beaten eggs, vanilla extract, orange juice, pumpkin puree, 1 cup of chocolate chips, nuts raisins, etc.
- Now mix the dry ingredients into the wet and stir until combined with a spatula.
- If your pan is non-stick you don't need to prepare it. If it is a regular pan, spray the pan with nonstick coconut oil and coat it with flour before pouring the batter into the pan.
- Preheat the oven to 350 degrees. Pour the mix into the 1 lb loaf pan (4.5 x 8.5-inch pan) ⅔ full.
- Bake at 350 for 45 minutes, or up to an hour. Check at 45 minutes, if a toothpick or a cake tester comes out clean it is baked.
- Cool on a wire rack, remove from the pan by turning over gently and tapping the bottom of the pan until the loaf releases. Slice and enjoy!
Top Pumpkin Bread Tips
Storage Tips: You can freeze pumpkin bread, by wrapping well in plastic wrap, then some foil, or in a zip-top bag. It helps to slice it first, so it defrosts faster, and use within a couple of months.
When is it baked? Insert a toothpick or cake tester, if it comes out clean it is done!
And receive a free recipe ebook as our thank you.
How do you remove it from the bread pan? Nonstick loaf pans are so good these days, that is what I use! No need to spray or dust with flour and the quick bread pops right out. Be sure to spray and flour regular pans, or use a parchment pan liner to help it release. Run a knife gently around the edge, then carefully turn over and tap the back of the pan to get the loaf out.
Is canned or fresh better? Canned pumpkin is so convenient and tastes just as good as a fresh you roast at home.
Pumpkin Puree FAQ
When you go to the store, canned pumpkin and pumpkin puree are the same thing. These terms can be confusing to consumers!
Some cans will say solid-pack, and that is puree. By the way, pumpkin pie filling is a totally different product that is designed for pie baking.
If you buy organic puree, the only ingredient is pumpkin, with no additives or anything extra.
Cut open the pumpkin or squash into large pieces and either boil, roast, or steam it until cooked. Remove the skin, and mash or blend it into a puree. Use homemade puree in recipes in place of canned.
More Pumpkin Recipes
Once you make your own Roasted Pumpkin Seeds coated in seasoned butter and roasted full of crunchy goodness, you will make these every Fall.
A Pumpkin Spice Latte made with fresh ingredients, warm spices, and strong hot coffee. Create a coffee house in your own kitchen.
Pumpkin Pie Spice is popular in so many Fall and Thanksgiving recipes and has warm notes of cinnamon, ginger, allspice, nutmeg, and cloves.
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Pumpkin Bread Recipe
Ingredients
dry ingredients
- 1 ¾ cups AP flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
wet ingredients
- ¾ cup brown sugar
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ¾ cup orange juice
- 2 large eggs (beaten)
- 1 teaspoon vanilla extract
- 15 ounces canned pumpkin (not pumpkin pie filling)
- 1 cup milk chocolate chips (optional)
Instructions
- In a medium bowl, sift or whisk together the dry ingredients; flour, baking soda, baking powder, sea salt, cinnamon, and pumpkin pie spice.
- In a large bowl, with a rubber spatula mix together the wet ingredients; brown sugar, granulated sugar, vegetable oil, beaten eggs, vanilla extract, orange juice, pumpkin puree, 1 cup of chocolate chips or nuts. Note: Toss chocolate chips or nuts in some flour first to prevent them from sinking into the bottom of the loaf pan.
- Now mix the dry ingredients into the wet and stir until combined with a spatula.
- If your pan is non-stick you don't need to prepare it. If it is a regular pan, spray the pan with nonstick coconut oil and coat it with flour before pouring the batter into the pan.
- Preheat the oven to 350 degrees. Pour the mix into the 1 lb loaf pan (4.5 x 8.5-inch pan) ⅔ full.
- Bake at 350 for 45 minutes, or up to an hour. Check at 45 minutes, if a toothpick or a cake tester comes out clean it is baked.
- Cool on a wire rack, remove from the pan by turning over gently and tapping the bottom of the pan until the loaf releases, if it sticks run a knife gently around the edge.
We LOVE this recipe! The orange juice is so good in it, and goes great with chocolate chips.