Classic Pumpkin Bread

🎃Why You'll Love This Pumpkin Bread Recipe

Pumpkin bread searches peak right now — late September is the very top of the curve. This classic version nails the three things that matter: a moist, tender crumb that stays soft for days, deep pumpkin-spice flavor (not just cinnamon), and chocolate chips that go melty in the warm loaf. It's the loaf pan doing the most work of any pan in your kitchen.

🧺Ingredients for Classic Pumpkin Bread

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp pumpkin pie spice
• ½ tsp ground cinnamon
• 2 large eggs, at room temperature
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil
• ⅓ cup milk
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips, plus more for topping

👩‍🍳How to Make Classic Pumpkin Bread Step by Step

1. Prep. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment, leaving overhang for easy lifting.
2. Dry. Whisk the flour, baking soda, salt, pumpkin pie spice, and cinnamon in a medium bowl.
3. Wet. In a large bowl, whisk eggs, both sugars, oil, milk, pumpkin puree, and vanilla until smooth.
4. Combine. Add the dry ingredients to the wet and fold gently until just combined — stop when the last flour streak disappears.
5. Chips. Fold in the chocolate chips, pour into the pan, and sprinkle extra chips on top.
6. Bake. Bake 55–65 minutes until a toothpick shows moist crumbs. Cool 15 minutes in the pan, then lift out and cool completely on a rack before slicing.

☕Fall Serving Ideas

Thick slices with salted butter and hot coffee is the classic move. Toasted slices with cream cheese are elite. For more pumpkin everything, try our Best Pumpkin Bread (cinnamon-sugar top version) and Pumpkin Pancakes for weekend mornings.

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❓Frequently Asked Questions

What makes pumpkin bread moist?

Three things: real pumpkin puree (which is mostly water), oil instead of butter, and not overbaking. Pull the loaf when a toothpick shows moist crumbs — carryover heat finishes the job. This classic pumpkin bread stays moist for days.

Can I use fresh pumpkin instead of canned puree for pumpkin bread?

Canned pumpkin puree is more consistent — fresh pumpkin varies in water content. If you use fresh, roast and puree it, then drain it in a fine-mesh sieve for 30 minutes so the batter isn't too wet.

Why did my pumpkin bread sink in the middle?

Usually underbaking or too much leavening. Make sure the oven is fully preheated, measure the baking soda carefully, and don't open the oven door in the first 45 minutes.

How long does pumpkin bread keep?

Wrapped tightly, pumpkin bread keeps 4 days at room temperature or a week in the fridge. It also freezes beautifully for up to 3 months — slice first, then thaw individual slices as needed.