This isTHE Perfect Pumpkin Bread recipemade with or without chocolate chips. It’s sweet and moist but never gummy. You’ll make it over and over again.

I. Love. This. Pumpkin. Bread.

It’s the best recipe out there and one that you’ll make again and again.The bread always cooks so nicely with a firm crumb, a sweet little crust on the outside, and no gumminess.I like that this recipe makes two loaves (they freeze well, FYI!) and I like that you can choose to add chocolate chips or not.

This bread is the perfect combination of sweet and spice with just theright amount of pumpkin flavor.I can’t wait for you to make this so you can understand just how perfect it is. I dare say this is the best pumpkin bread recipe ever, but you’ll have to judge that for yourself.

Why You’ll Love This Recipe

Versatile: You can make it with or without chocolate chips, so you can please everyone in your family.
Moist and Delicious: The combination of pumpkin puree and oil ensures a perfectly moist texture, but never gummy.
Easy to Prepare: It takes just 15 minutes to prep for the oven, making it an ideal treat for busy days.

Ingredients

All-Purpose Flour
Whole Wheat Flour
Granulated Sugar
Baking Soda
Ground Cinnamon
Ground Nutmeg
Salt
Pumpkin Puree, (not pie filling)
Canola, Vegetable, or Melted Coconut Oil
Eggs
Water or Buttermilk
Semi-Sweet Chocolate Chips, optional

See the recipe card below for full information on ingredients and quantities

Popular Substitutions and Variations

You can easily replace some or part of the oil with applesauce. Keep in mind that if you use all applesauce, it may change the bread’s texture though.
You can add chopped nuts for a little crunch. Use 1/2 to 1 cup of pecans or walnuts. Add them when you would stir in the chocolate chips, whether you decide to use them or not.

How to Make Easy Pumpkin Bread

Step #1.Preheat the oven. Prepare two loaf pans and set aside.

Step #3.Stir the pumpkin mixture into the dry ingredient mixture just until it comes together. Fold in the chocolate chips if using. Divide the batter evenly between the two prepared pans.

Step #2.In a large bowl, stir together the dry ingredients. In a smaller bowl, stir together the wet ingredients.

Step #4.Bake until a toothpick comes out clean. Let cool on a wire rack for 15-20 minutes then remove from the pans to cool completely.

Recipe FAQs

Can I make some of the batter with and without chocolate chips?

Sure! I normally will scrape half the batter without chocolate chips into one pan, stir chocolate chips into the remaining batter, and then add that to the second pan. It’s the best of both worlds for my family who is split down the middle when it comes to team chocolate and team no chocolate.

How much applesauce should I use for the oil?

Using a half cup applesauce and a half cup oil works just great.

Expert Tips

You can reduce the sugar to 2 1/2 cups for a less sweet bread without any ill effects.
I love my enamel bread pans!You can find them (in a million color options!) here.
Overmixing the batter will make your bread tough.Be careful to stir just until its combined, especially if you are adding the chocolate chips.

How to Freeze the Perfect Pumpkin Bread

Let the bread cool completely. Wrap it in plastic wrap and then foil. Freeze for up to two months. Remove from freezer and let thaw at room temperature before slicing and serving.