This soft, tender pumpkin loaf is scented with warm spices and dotted with chocolate chips. It’s easy to make and doesn’t require an electric mixer—perfect for cozy fall baking.
This post was updated October 21, 2024 with new photos and a slightly adjusted recipe for more flavor.
I bake this pumpkin loaf every autumn when the air turns crisp. It stays moist and comforting thanks to oil, pumpkin, and a touch of sour cream. Warm spices—cinnamon, ginger, nutmeg and a hint of allspice—give the loaf its classic pumpkin-spice aroma, while chocolate chips add a pleasant contrast. The crumb is soft and tender without feeling heavy.
The Best Pumpkin Bread Recipe
This bread stays perfectly moist because it’s made with oil rather than butter, and a bit of sour cream adds extra tenderness. Eggs also contribute to the soft texture. If you prefer, you can swap the individual spices for 2 1/2 teaspoons of pumpkin pie spice, or use 2 teaspoons of cinnamon if you’re short on ingredients. A little orange zest brightens the flavors and complements the warm spices.
Making the loaf is straightforward:
- Preheat the oven to 350°F (180°C) and prepare a 9×5 inch (23×12.7 cm) loaf pan. Line the pan with parchment leaving an overhang, or line the bottom and grease the sides. Do not use an 8×4 inch pan—it’s too small and the batter may overflow and collapse.
- Whisk the dry ingredients in a bowl: flour, spices, baking soda and salt. Mixing the dry ingredients first ensures even distribution of leavening and spices.
- In a separate bowl, whisk the wet ingredients: oil, brown and granulated sugars, pumpkin puree, vanilla, sour cream, eggs and orange zest. Whisk by hand until smooth and lump-free.
- Make a well in the dry ingredients, pour in the wet mixture, and gently fold until combined. Use a rubber spatula and finish with a few manual whisks if needed to remove lumps.
- Fold in the chocolate chips, spoon the batter into the prepared pan, and smooth the top.
- Bake about 60–70 minutes. At roughly 40 minutes, tent the top with foil if it’s browning too quickly. The loaf is done when a toothpick comes out clean or with a few crumbs (melted chocolate is fine), and the top feels firm or slightly springy when pressed.
- Cool the loaf completely in the pan on a wire rack, then remove and slice.
Recipe Tip
Quick breads can be tricky to judge. If the loaf is gummy in the center, it needed more time. Oven temperatures vary, so watch for these signs of doneness:
- A toothpick inserted into the center comes out clean or with a few crumbs (melted chocolate is okay).
- The top feels firm or slightly springy when pressed gently.
If in doubt, bake a few extra minutes—this recipe tolerates a little extra time without drying out.
If you prefer muffins or cake instead of a loaf, consider converting the batter into muffins or using a cake-style recipe for a different presentation.
Pumpkin Chocolate Chip Bread
Equipment
- 9×5 inch (23×13 cm) loaf pan an 8×4 inch (20×10.2 cm) pan is too small for this recipe
Ingredients
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons cinnamon*
- 1/4 teaspoon nutmeg*
- 1/4 teaspoon ginger*
- 1/8 teaspoon allspice*
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil (or canola)
- 3/4 cup brown sugar (light or dark)
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 teaspoons orange zest
- 1 1/4 cup pumpkin puree (NOT a full can)
- 3 tablespoons sour cream* (or plain Greek yogurt)
- 3/4 cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat oven to 350°F (180°C). Line a 9×5 inch loaf pan with parchment, leaving an overhang, or line the bottom and lightly grease the sides.
- In a large bowl, whisk together flour, cinnamon, ginger, nutmeg, allspice, baking soda and salt.
- In a separate bowl, whisk oil, brown sugar, granulated sugar, eggs, vanilla, pumpkin, sour cream and orange zest until smooth and lump-free.
- Make a well in the dry ingredients and pour in the wet ingredients. Fold gently until combined; finish with a few gentle whisks if needed.
- Fold in the chocolate chips, spoon the batter into the prepared pan and smooth the top.
- Bake 60–70 minutes, tenting with foil around 40 minutes if the top browns too quickly. The loaf is done when a toothpick comes out clean or with a few crumbs and the top feels firm or slightly springy.
- Cool completely in the pan on a wire rack, then remove and slice.
Notes
- Pan Size: Use a 9×5 inch loaf pan. An 8×4 inch pan is too small and may cause overflow.
- Spices: Swap the listed spices for 2 1/2 teaspoons pumpkin pie spice if desired.
- Sour Cream: Plain Greek yogurt can be used as a substitute.
- Storage: Store in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week. Freeze tightly wrapped for up to 2 months; thaw in the fridge.
- Nutrition: Nutrition is an estimate per slice, assuming 12 equal slices.
Nutrition