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These pumpkin bread recipes are the best ways to welcome the season! Try 10 of the top ways to make this fall favorite.

Pumpkin Bread Recipes
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Love pumpkin bread? Every time fall rolls around, it’s time to christen the season with a beautiful, moist, cozy-spiced loaf! There are so many different ways to make this tasty fall favorite, from straight up to healthy, with chocolate chips or cream cheese. Here are all the most popular ways to try this seasonal loaf, including favorites from this website and recipes from around the web.

And now…our top pumpkin bread recipes!

More pumpkin recipes

Want more with pumpkin puree? There are so many pumpkin recipes to make! Here are some favorites:

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Pumpkin Chocolate Chip Bread

10 Pumpkin Bread Recipes for the Season


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x

Description

These pumpkin bread recipes are the best ways to welcome the season! Try 10 of the top ways to make this fall favorite.


Ingredients

Scale
  • 3 eggs
  • 1 cup pumpkin puree
  • 1 ¼ cups granulated sugar
  • ¾ cup neutral oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon ground ginger, 1 teaspoon allspice, and ½ teaspoon nutmeg)
  • ¾ teaspoon kosher salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ cups [210 g] all-purpose flour
  • 1 ¼ cup semi sweet or bittersweet chocolate chips (or mini, if desired)

Instructions

  1. Preheat the oven to 350°F. Grease a 9 x 5 inch aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the bread once its baked. 
  2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugar, oil, and vanilla.
  3. Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). Fold in 1 cup of the chocolate chips. 
  4. Pour the batter into the bread pan and top with the remaining ¼ cup chocolate chips.
  5. Bake 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Allow to cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Allow to cool to room temperature.
  6. Slice into pieces and serve. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months.
  • Category: Bread
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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