This Easy Pumpkin Bread will become your go-to quick bread recipe for fall. Just one bowl, a handful of ingredients and the perfect loaf every time. Customize with your favorite mix-ins or try baking two mini loaves and giving one for a friend!
*Originally published Oct 2014. Updated in 2018 & 2023*
Hi Friends!
Everyone needs a pumpkin bread recipe easy enough to make quickly in one bowl. I first created this recipe when I was almost 41 weeks pregnant with my son because believe me, if there’s ever a time you need easy recipes, that is it.
How do I make chocolate chip pumpkin bread?
This recipe uses basic ingredients and comes out great every time. You need:
- Melted butter – You can experiment with swapping some of the butter for oil or Greek yogurt.
- Pumpkin puree – Be sure to use 100% pumpkin, not pumpkin pie filling
- Eggs
- Brown sugar – White sugar would also work
- Cinnamon and vanilla – for flavor! You can also add some ground ginger if you like the taste.
- White Whole Wheat Flour – you can sub a 1:1 gluten-free blend if needed
Just mix the wet ingredients in a bowl, add the dry ingredients until just mixed and bake!
What size loaf pan is recommended?
A standard loaf pan is typically 9x5x2 inches. Or slightly smaller at 8.5×4.5×2 inches. However, I personally like making mini loaves because they’re just so much more fun to eat. You can also give the second one away to a friend or stick it in the freezer! A standard mini loaf size is 5 x 3 inches. You can also use this bread batter and bake it as muffins for about 17-18 minutes at 375.
Easy Pumpkin Bread with Chocolate Chips
Are chocolate chips good in pumpkin bread?
Chocolate chips are always a great mix-in option but if you want to change things up, you could try fresh cranberries! Or if you’re looking for a fall recipe that’s a bit more unique, be sure to try my Pumpkin Gingerbread Muffins!
But let’s get back to this bread shall we? Whip up a batch today and enjoy some with your morning coffee all week!
Here’s how you make it:
Best Pumpkin Bread Healthy Recipe
PrintChocolate Chip Pumpkin Bread Recipe
This Easy Pumpkin Bread requires just one bowl and a few simple ingredients. It will quickly become your go-to fall recipe.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 1 loaf or 2 mini loaves 1x
Ingredients
- 6 Tbsp butter, melted
- 1 cup pumpkin puree
- 2 eggs
- 2/3 cup brown sugar (I often use 1/2 cup)
- 1.5 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1.5 cups white whole wheat flour
- 3/4 tsp ground ginger (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Combine butter, pumpkin, eggs and sugar in a large bowl and mix well.
- Add remaining ingredients and stir until just combined.
- Pour into greased loaf pan (or two mini pans) and bake at 350 degrees F for 45 minutes or until a toothpick inserted into the middle comes out clean. (If using mini loaves, you may want to check on them sooner).
So there you have it, pumpkin bread quick and easy? One bowl, minimal effort, delicious result! Here are a few questions I get:
Easy Pumpkin Bread with Chocolate Chips FAQs
How do you store pumpkin bread?
Let it cool completely before transferring to any sort of storage container. I store mine in a Ziploc bag but you can also wrap it in plastic wrap. Store on the counter for up to 5 days. However, since this bread is moist, I typically move mine to the fridge after about 3 days (if there’s any left!)
Can you freeze pumpkin bread? Is this a pumpkin bread that can be frozen?
Yes! It freezes great. You could easily double the recipe and freeze one for later. Let cool completely before freezing. I like to slice mine before freezing so I can pull out just a couple of slices at a time, but you can also freeze the full loaf intact. Cool, then wrap in plastic wrap and place in a freezer-safe bag to freeze.
What spices are in pumpkin bread? Can I use pumpkin pie spice?
I typically just use cinnamon but ginger also pairs really well. Or you could definitely try adding some pre-mixed pumpkin pie spice!
Why did my pumpkin bread fall in the middle after baking?
Typically this is either from filling your pan too full or letting your batter sit too long after mixing before you bake it. Make sure you wait to mix your ingredients until you can put the loaf in the oven right away!
How do you know when pumpkin bread is done?
Use a toothpick! Insert a toothpick into the highest part of the loaf and pull it out. If it comes out clean, the bread is done. If there is wet better or a lot of crumbs on the toothpick, it needs more time to cook.
Can these be pumpkin chocolate chip muffins?
Yes. You can easily use this recipe, make as directed and portion into muffin tins to bake. I would start checking them around 16 minutes and they will likely be done around 18 minutes.
How to store moist pumpkin bread?
I store mine in a Ziploc bag on the counter for a day or two. If you have any left after that, I would move it to the fridge so that it will not spoil as quickly.
Best Easy Pumpkin Bread Variations
Pumpkin Bread Cream Cheese
The pumpkin bread cream cheese pairing seems to be very popular. While I haven’t tried this myself, I’d imagine this is the perfect recipe to add a cream cheese swirl to! Just take a packaged of room temperature cream cheese and beat until smooth, then add 1/2 cup powdered sugar and beat again. Swirl into loaf before baking. Or try these Pumpkin Cream Cheese Swirl Muffins from The Novice Chef.
Pumpkin Bread Vegan
This is likely not the best recipe to try to make vegan. If you really wanted to try, you could swap the butter for oil or an oil/applesuace combo and use flax eggs but I think it would make it much denser. If you’re looking for a pumpkin bread vegan recipe, I would try this Vegan Pumpkin Bread from Well Plated.
Pumpkin Bread Gluten Free
You could easily make this recipe gluten-free by swapping King Arthur’s Measure for Measure Gluten-Free mix for the white whole wheat flour. I’ve done it myself and it’s great! OR you could try my other favorite pumpkin bread recipe: Gluten-Free Pumpkin Bean Bread or make these Gluten-Free Pumpkin Yogurt Bars.
Pumpkin Bread Healthy
This may not be the very best pumpkin bread healthy recipe you can find, it’s certainly not the worst. When I make it, I reduce the sugar from 2/3 cup to 1/2 cup. You can also experiment with replacing some of the butter with oil or Greek yogurt. I also always use white whole wheat flour vs regular white flour.
Pumpkin Bread Dairy Free
To make this bread dairy-free just swap the melted butter for 1/3 cup oil. Or try these Dairy-Free Pumpkin Bars!
Recipe for Easy Pumpkin Bread Pudding
I don’t have a recipe for pumpkin bread pudding specifically, but I do have this Instant Pot Gingerbread Bread Pudding (with an oven option) and you could easily add some pumpkin and take away the molasses and ginger!
Need more perfect pumpkin recipes?
Try these:
Pumpkin Energy Balls
These Pumpkin Energy Balls are packed with fiber, protein and healthy fats for energy. The perfect addition to a quick lunch or to serve for an afternoon snack.
20 Easy Pumpkin Dessert Recipes {That Are Not Pumpkin Pie}
Love pumpkin but not pumpkin pie? Here are 20 delicious ways to use pumpkin for dessert!
30 Healthy Pumpkin Recipes
Everything from baked pumpkin recipes to savory recipes and even ideas for adding pumpkin to breakfast!
Pumpkin Yogurt Dip
This Pumpkin Yogurt Dip recipe is made with just a few simple ingredients and is the perfect afternoon snack! Try it paired with cinnamon and sugar tortilla chips or graham crackers.
Now, who wants a slice of this bread?
Enjoy!
–Lindsay–
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Who wants a slice? i want the whole loaf. Geeze.
duh 🙂
Pinning and definitely making! This looks super easy and I do have a can of pumpkin to use!
enjoy, friend!
Awesome! Thanks Lindsay, I didnt have a go to recipe either! This is the perfect distraction while you wait, I am sure you will have a beautiful little one to occupy your time VERY soon!
hope so! 🙂
I’ll take a slice! 🙂 Wish I could have one right now actually.
I know it’s hard in the end, but try to enjoy your last few days being pregnant. It sounds weird, but I really missed feeling the babies inside me after I was pregnant. Of course being able to hold your baby will be incredible, but I definitely missed that feeling. 🙂
Umm…I think that should say after I had the baby. I need more coffee….
good advice! trying to soak it in 🙂
Maybe the pumpkin baking is a sign labor will be starting soon! I was baking a pumpkin cake when I was in early labor with my first born. It was supposed to be Thanksgiving dessert…but he was born on Thanksgiving! We saved the cake and ate it when we returned home. 🙂
YUM! I love pumpkin…how have I not bought a can yet this year?!
get on it girl
I’m intrigued! I have never had pumpkin bread, but I’m sure it not only tastes good but has a moist consistency. Mmm
what?! you must try!
I’d probably take this and turn it into muffins. Just something about muffins….I can never have enough 🙂
agreed. loooove muffins!
This does look really easy! I looooove pumpkin bread. I think I’ll make this this weekend or next week 🙂
woohoo! enjoy!
I’m a sucker for quick breads too. So easy, so delicious!
You weren’t kidding when you said this was easy!! I honestly have never baked a loaf of bread in my life… BUT it is on my Fall Bucket List this year!!
you must try! quickbreads are a great place to start!
Really easy recipe. I love pumpkin! Thanks for sharing.
*Raises arms wildly hoping to catch a slice* Yes please!
Me, me! I want a slice. Know what you mean about having a good go-to recipe for the basics. Can you believe I still don’t have one for banana bread? But now I DO have one for Pumpkin Bread…thanks to your one-bowl recipe. Love. Miss you this weekend! But good reason to miss it!
Pumpkin bread for all! I made a flourless blueberry cashew pumpkin bread last weekend. Blueberries and pumpkin was so delicious!
This looks awesome
This looks so yummy! All I would do to it would be add a few chocolate chips! 😀
It’s definitely that time of year when pumpkin bread needs to be made!
Pumpkin Bread is one of my favorite things to bake! I’ll definitely be trying this recipe soon – yum!
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Me, me, me! I want a slice! And then the rest of the loaf so I can eat it for breakfast, lunch, and dinner. Hey… it counts as a serving of veggies, right? 😉
Yum! That sounds delicious! A nice pat of butter on that and I’ll be all set 🙂
Looks delicious!
Yum! I want a slice. I have yet to make a load of pumpkin bread this season, but that might need to change this weekend. It looks delicious!
I made pumpkin bread last weekend but it’s already gone, so I’ll have to make another. I like to add pumpkin seeds to mine.
Since I was a bad girl and I didn’t read through all the comments to find this out, I’ll just ask and be a pest anyway. Is it nice and moist? Like a super moist cake bread or is it dry and crumbly?
Yum! I just bought a fresh jar of pumpkin spice and will probably do some baking this weekend!
I tried your quick pumpkin bread recipe tonight – it is great! I added an extra tsp of cinnamon, 1/8 tsp of clove, 1/4 tsp of ginger too! Thank you for creating this and sharing it!!
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I just put my loaf in the oven!! Can’t wait to try it 🙂 Good luck with your last days of pregnancy. I hope baby bean makes his appearance soon!! Wishing you a easy labor & a happy healthy baby!
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Who wants a SLICE?! You obviously don’t know me or my pumpkin obsession very well. I’ll take the whole loaf, thank you very much. 😀
Can I substitute almonds flour or all purpose
Gluten free flour??? Thanks!!
i haven’t tried it so I don’t know. But i’d probably try a 1:1 GF flour substitution first!
Pumpkin bread is one of my favorite fall treats!! It goes SO fast at my house!!
Yummy! I had some leftover pumpkin from your pumpkin energy bites so I made some bread. I made four mini loaves, two regular and two with chocolate chips. Now I’m doing my best not to eat all of it by myself.
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so glad to hear you liked them!!
SO GOOD! Such an easy recipe and it turned out delicious. My 3 year old and I made it with mini chocolate chips, and both toddlers gobbled it up.
★★★★★
This is my favorite pumpkin bread recipe. So simple and delicious!
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A weekly staple in our house during fall and winter and something fun and easy to make with my two year old. Love, love, love this!
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