Pumpkin Bread Recipe

A baked loaf of pumpkin bread sliced thick with a silver knife.s

5 from 2 votes

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 Time15

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: pumpkin bread, pumpkin bread recipe, pumpkin quick bread recipe, scratch pumpkin bread recipe

Servings:

Calories: 3412kcal

Author: Lisa Hatfield

Equipment

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.

Video

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