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    Home » Recipes » Latest Recipes

    Pumpkin Bread

    Published: September 28, 2022 | Last Updated: September 24, 2023 | Lisa 2 Comments
    This post may contain affiliate links.

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    A graphic for a pumpkin bread recipe showing the loaf sliced on a marble cutting board.

    Last Updated September 24th, 2023 at 06:46 pm by Lisa

    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...

    Pin

    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)
    Pin
    Pin

    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

    1. In a medium bowl, sift or whisk together the dry ingredients; flour, baking soda, baking powder, sea salt, cinnamon, and pumpkin pie spice.
    2. 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.
    3. Now mix the dry ingredients into the wet and stir until combined with a spatula.
    4. 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.
    5. Preheat the oven to 350 degrees. Pour the mix into the 1 lb loaf pan (4.5 x 8.5-inch pan) ⅔ full.
    6. 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.
    7. 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!
    Pin
    Pin

    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!

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    And receive a free Cookout Planner 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.

    Pin
    Pin

    Pumpkin Puree FAQ

    Are pumpkin puree and canned pumpkin the same thing?



    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.

    Can you make pumpkin puree?

    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.

    Thick sliced loaf of pumpkin bread on a marble cutting board. Pin

    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.

    Serve a "pumpkin-shaped" Everything Bagel Cheese Ball appetizer for your next Fall party, it's always a hit! Easy to make ahead in 15 minutes, chill, and take to a gathering.

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    CRAVING MORE?

    Did you love this recipe? We would love to hear from you! If you make this recipe and love it, give it a 5-star rating ⭐⭐⭐⭐⭐ with a comment. THANK YOU!! Follow Delicious Table with my free newsletter and share this recipe with your friends on Facebook, Pinterest, and Instagram.

    A baked loaf of pumpkin bread sliced thick with a silver knife.sPin
    Print Pin Recipe

    Pumpkin Bread Recipe

    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.
    Prep Time 15 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 55 minutes minutes
    Servings 10
    Calories 3412kcal
    Author Lisa Hatfield

    Equipment

    1 lb loaf pan - non-stick
    Spoon Spatula
    Glass Prep Bowls

    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)
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    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.

    Notes

    Top Pumpkin Bread Tips

    If adding chocolate chips or nuts, toss them in your flour mixture first to prevent them from sinking into the bottom of the pan. Then add to the wet ingredients and stir well to combine.
    Storage: 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!
    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 is so convenient and tastes just as good as a fresh you roast at home.

    Nutrition

    Calories: 3412kcal | Carbohydrates: 656g | Protein: 50g | Fat: 71g | Saturated Fat: 31g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 361mg | Sodium: 5338mg | Potassium: 2444mg | Fiber: 23g | Sugar: 425g | Vitamin A: 67033IU | Vitamin C: 111mg | Calcium: 862mg | Iron: 23mg
    Tried this recipe?Let's see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable
    Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa
    Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com

    Reader Interactions

    Comments

    1. Seanna says

      November 04, 2022 at 2:36 pm

      5 stars
      Love this pumpkin bread recipe. Super moist and delicious. Your images are beautiful!

      Reply
    2. Sandy Fisher says

      November 20, 2021 at 12:57 pm

      5 stars
      We LOVE this recipe! The orange juice is so good in it, and goes great with chocolate chips.

      Reply

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