Pumpkin Bread is a beloved fall and holiday classic — warmly spiced, moist, and packed with cozy pumpkin flavor. This recipe bakes into a beautifully soft loaf with the perfect balance of cinnamon, nutmeg, and clove. It’s simple, comforting, and ideal for breakfast, snacking, or gifting throughout the season.
Serve it warm with butter or cream cheese, or wrap up a loaf for neighbors and teachers. It freezes wonderfully and always tastes even better the next day — a true seasonal staple.
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Pumpkin Bread
This Pumpkin Bread recipe with the mini chocolate chips is a definite family favorite! I make it every year at the beginning of Fall.
Ingredients
- 3 cups granulated sugar
- 1 cup vegetable oil
- 4 lrg eggs, beaten
- 1 16 oz can pumpkin
- 3-1/2 cups all-purpose flour
- 3 tsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2/3 cup water
- 1 cup mini chocolate chips, semisweet
Instructions
- Cream sugar and oil together. Add eggs and pumpkin and mix well.
- Sift dry ingredients together.
- Alternating the dry ingredients and the water, add to pumpkin mixture.
- Mix well but do not overbeat. Add mini chocolate chips (optional).
- Pour into (3) well-greased loaf pans.
- Bake at 350° for 45 to 55 minutes. Let stand for 10 minutes then remove from pans and cool.
