Pumpkin Bread Recipe
My pumpkin bread recipe is incredibly moist and loaded with warm and sweet flavors that scream comfort food. A touch of orange zest and optional chocolate chips grace every bite. Enjoy two loaves of fall goodness, one now and the other in the freezer!
When September rolls around, there’s a flood of pumpkins in stores. Yes, pumpkins are EVERYWHERE, so you can’t help getting in the mood for fall. While I may not be the most avid fan of pumpkin because I’m still loyal to my plantain and banana nut bread, I still respect that giant orange ball and can’t help getting one once in a while.
But today, I’m sharing with you the only pumpkin recipe that put me on my knees in ecstasy—pumpkin bread. The warm flavors of fall are so satisfying. And because we use canned pumpkin puree, you can enjoy it year-round. I didn’t even break out my mixer. Stir, dump, and bake for the love of your life.
Why Pumpkin Makes Great Quick Bread
First off, the color it provides is warm and inviting, thanks to all the beta-carotene. And more fiber is always a good thing. Did you know that applesauce and pumpkin puree can add moisture that you would otherwise get from fat? Up the nutrition and reduce the fat while not sacrificing flavor is a win-win.
This recipe yields two magnificent loaves of pumpkin bread. I decided to keep the first one plain pumpkin and graced the second one with chocolate chips. And you guessed right; I fell so hard for the pumpkin chocolate chip bread that I only left two slices, one each for hubby and my son. Ooops!
How to Make Pumpkin Bread
- Mix the wet ingredients, including the pumpkin puree, then sift the dry ingredients together, add the pumpkin mixture, and mix well.
- Stir in the melted butter, add optional chocolate chips, pour the batter into two loaf pans, and bake.
Tips and Notes
- Bring ingredients to room temperature for easier mixing.
- Replace sour cream with plain Greek yogurt or buttermilk. Plain coconut yogurt also works fine.
- For cream-cheese-stuffed pumpkin bread, pour the loaf pans half full, gently add a layer of cream cheese spread, then pour in the rest of the batter. Bake as usual. I love putting chocolate chips in one loaf and stuffing the second one with cream cheese.
- Whole plant-based. You can replace the all-purpose flour with whole wheat or an all-purpose gluten-free flour blend. Reduce the sugar by half and replace that half with coconut or date sugar (or honey). A plant-based yogurt and coconut, avocado, or sunflower oil work in place of the butter, giving you a winner bread. Vegan chocolate chips and nuts are also great additions.
- You want 100% pumpkin puree, not the pumpkin pie filling, because it will make the bread too sweet.
- The chocolate chips are optional, but amazing.
Make Ahead and Storage
Many quick breads are even better the next day. And they freeze well. They’ll last a week in the fridge or up to 6 months in the freezer if wrapped well.
More Decadent Quick Bread Recipes to Try
- Pineapple Bread
- Chocolate Chip Banana Bread
- Brown Butter Banana Bread
- Coconut Bread
- Strawberry Bread
This blog post was originally published in September 2018 and has been updated with additional tips and gorgeous photos.
Pumpkin Bread
Ingredients
Pumpkin Bread
- 1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
- ⅔ cup (150g) sour cream
- 2 large eggs
- 1 tablespoon (6g) orange zest
- 2 teaspoons (10ml) vanilla extract
- 2 cups (240g) flour
- ½ cup (105g) dark brown sugar
- ½ cup (100g) granulated sugar
- 1 teaspoon (4-5g) baking powder
- ¾ teaspoon (5g) baking soda
- 2 teaspoons (5-6g) ground cinnamon
- ½-1 teaspoon (1-2g) ground nutmeg
- ½ teaspoon (1g) ground allspice
- ½-¾ teaspoon (2-3g) salt
- 10 tablespoons (140g) unsalted butter, melted
- ½ cup (120g) chocolate chips or more (optional)
Instructions
The Bread
- Preheat oven to 350℉ (180℃). Grease two 9×5-inch loaf pans with cooking spray and set aside.
- In a small bowl, mix the pumpkin, sour cream, eggs, orange zest, and vanilla extract until smooth, and set aside.
- In another medium bowl, blend the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- Gradually add the wet ingredients to the dry ingredients, and mix until fully combined.
- Pour in melted butter and continue stirring until the butter has been fully incorporated into the mixture. Then, divide the batter between the two loaf pans.
- If you want to make one loaf with chocolate chips, mix them into half of the batter. Scrape down the sides of the bowl, pour batter into the pan, and spread evenly. Sprinkle a few extra chocolate chips on top.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the pumpkin bread remain in the pans for about 10 minutes before removing, then turn them out onto a wire rack to cool completely.
Tips & Notes:
- Bring ingredients to room temperature for easier mixing.
- You want 100% pumpkin puree, not the pumpkin pie filling, because it will make the bread too sweet.
- The chocolate chips are optional, but amazing.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This pumpkin bread was absolutely yummy. I can’t wait to try the pumpkin cake w frosting. Thank you Imma.
Hi Imma! I have a little dilemma. I only have light brown sugar. Can I use the light brown sugar that I have or must I use dark brown sugar? Any substitutions I could use please? Thank you.
What you can do is actually add 1 tablespoon of molasses to 1 cup of your light brown sugar. 🙂
I just saw it on Pinterest and it showed someone making it with bananas. But the recipe doesn’t show bananas. Please help!
Hi Debbie! You may have seen my pumpkin banana bread recipe.
Hi Immaculate bites!
I absolutely love your recipes, thank you!! Can you please share a sweet potato bread recipe.
Thank you, TJ! That’s a great suggestion! I’ll definitely put that on the list 🙂
Oh thank you so very much!! I can’t wait for that recipe!!!
Hi TJ. I have what you asked for. Here’s my sweet potato bread recipe. Enjoy!
I am in love with this pumpkin bread. It brings back childhood memories of a steamed pudding using caramelised sugar and coconut cream. This is so much better. I love pumpkin and spices.
Fall season won’t be complete without this pumpkin bread. 😉
Is it necessary to separate the batter still if I only want to make the plain pumpkin bread? I was not sure about that.
No you don’t have to separate it. You can leave the chocolate chips out completely or add them to both.
Hi Imma, just one question, can home-cooked pumpkin (same amount?) be OK? Always love your recipes!
Hi Esther,
Yes, home-cooked pumpkin puree works just fine here. Be sure to drain any excess liquid from the fresh one.
Thank you so much !!!!!
Hi
Any dairy free replacement for the soured cream?
Hi. Coconut milk with a teaspoon of white vinegar or yogurt would work.
Where do you get the allspice from? Is there something that can be substituted for allspice in this recipe?
Allspice is available in most supermarkets in the spice aisle. A good substitute would be equal parts nutmeg, cinnamon, and cloves. Happy Cooking.
Perfect time of year for this! Thanks, Imma! It’s my total favorite, with a few extra spices for me. =)
Totally, more spices would make it even more tasty.