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Easy pumpkin bread is the perfect way to celebrate the flavors of autumn. This recipe is packed with spices and chocolate chips.
Serve this scrumptious and easy Pumpkin Bread at your next fall gathering, and watch it disappear! Everyone will love the delicious mix of flavors in this recipe. Plus, it’s so easy to make that you can whip up a batch quickly.
Why This Recipe Works
- The spices give this easy pumpkin bread a fantastic flavor that is undeniably autumn.
- The pumpkin puree and the buttermilk make the pumpkin bread moist, super soft, and full of flavor.
- The chocolate chips give it a lovely sweetness and some extra delicious chocolate flavor.
What Pumpkin Is Best For Pumpkin Bread
I like canned pumpkin puree for this recipe, but you can also use fresh pumpkin puree. I find that the canned puree is a little bit more consistent in terms of texture and moisture, so that is what I would recommend using if you have the choice.
If you only have fresh pumpkin puree on hand, you can still use it in this recipe. I recommend cooking the fresh pumpkin puree before adding it to the batter, and this will help remove excess moisture from the pumpkin and result in a less dense, more moist bread.
To cook down fresh pumpkin puree, add it to a saucepan over medium heat and cook it for 5 to 10 minutes, stirring often. Then, remove it from the heat and let it cool before adding it to the batter.
Ingredient Notes
All-purpose flour: I have not tested this recipe with any other type of flour, so I cannot guarantee the results if you use a different type of flour.
Baking soda: Baking soda gives this bread its nice, tall shape. If you don’t have baking soda, use 2 teaspoons of baking powder instead.
Spices: I like to use a mix of cinnamon, nutmeg, ginger, allspice, and cloves to flavor this bread. However, you can adjust the spices to your liking. If you want a more traditional pumpkin bread flavor, you can omit the chocolate chips and add 1 cup of chopped pecans or walnuts instead.
Chocolate Chips: This recipe can use Semi-sweet, bittersweet, dark, or milk chocolate chips.
Pumpkin puree: I like to use the canned puree for this bread because it is more consistent in texture and moisture than fresh pumpkin puree. However, you can use fresh pumpkin puree if that is what you have on hand. If you use fresh pumpkin puree, I recommend cooking it down a bit before adding it to the batter (see the instructions above for how to do this).
Eggs: I always use large eggs in my baking.
Sugar: I like to mix brown sugar and granulated sugar in this bread because it adds molasses flavor and sweetness. However, you can use all brown or granulated sugar if that is what you have on hand, but all granulated sugar will result in a sweeter Pumpkin bread.
Butter: Use unsalted butter to control the amount of salt in the recipe. However, you can use salted butter if that is what you enjoy.
Step By Step Instructions
Mix the flour, baking soda, spices, and salt in a medium mixing bowl until combined. Set aside.
In another Mixing bowl, whisk the eggs, sugar, brown sugar, vanilla bean paste, pumpkin, buttermilk, butter, and vegetable oil until well combined.
Add dry ingredients to wet ingredients. You don’t want to overmix at this stage so mix until it’s just combined and there is visible flour remaining.
Fold the chocolate chips into the batter and pour it into a greased loaf pan. Top with about a quarter cup of chocolate chips.
Bake for 55 to 65 minutes or until a cake tester comes out clean. Cool in the pan for 10 to 15 minutes to serve warm, or transfer it to a wire rack to cool completely and serve at room temperature.
Storage & Freezing Instructions
This bread will keep at room temperature, in an airtight container, for up to 4 days.
To Freeze: Wrap tightly in foil or plastic wrap for up to 3 months. Thaw the bread overnight in the refrigerator and then bring it to room temperature before serving.
Erren’s Top Tips & Variations
- To make this bread extra moist, you can add an additional egg to the batter.
- To make this bread gluten-free, you can use a gluten-free all-purpose flour blend instead of regular all-purpose flour.
- If you want a more traditional pumpkin bread flavor, you can omit the chocolate chips, add 1 cup of chopped pecans or walnuts instead, and top with pumpkin seeds.
- If you want more cake-like pumpkin bread, you can add 1/4 cup of all-purpose flour to the batter.
- This bread can also be made into muffins! Simply divide the batter evenly among 12 greased or lined muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rate This Recipe
Recipe
Easy Pumpkin Bread
Ingredients
- 1¾ cups all-purpose flour (spooned and leveled)
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon allspice
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs (at room temperature)
- ½ cup granulated sugar
- ⅔ cup light brown sugar (packed)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 cup canned pumpkin puree
- ¼ cup buttermilk
- ¼ cup vegetable oil
- ¼ cup butter (melted and cooled)
- 1¼ cup semi-sweet chocolate chips (¼ cup is for the topping)
Instructions
- Preheat the oven to 350°F/180°C. Grease a 9×5 inch loaf pan with baking spray and set aside.
- Mix the flour, baking soda, spices, and salt in a medium mixing bowl until combined. Set aside.
- In another Mixing bowl, whisk the eggs, sugar, brown sugar, vanilla bean paste, pumpkin, buttermilk, butter, and vegetable oil until well combined.
- Add dry ingredients to wet ingredients, and mix until just combined and there is visible flour remaining (being careful not to overmix).
- Fold in 1 cup of chocolate chips and pour the batter into the prepared pan. Top with ¼ cup of chocolate chips.
- Bake for 55 to 65 minutes or until a cake tester comes out clean. Cover it loosely with foil if the pumpkin bread is browning too fast.
- Remove from oven and let it cool in the pan on a wire rack before serving.
Tips
- To make this bread extra moist, you can add an additional egg to the batter.
- To make this bread gluten-free, you can use a gluten-free all-purpose flour blend instead of regular all-purpose flour.
- If you want a more traditional pumpkin bread flavor, you can omit the chocolate chips, add 1 cup of chopped pecans or walnuts instead, and top with pumpkin seeds.
- If you want more cake-like pumpkin bread, you can add 1/4 cup of all-purpose flour to the batter.
- This bread can also be made into muffins! Simply divide the batter evenly among 12 greased or lined muffin cups and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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