5 from 66 votes
Homemade Pumpkin Bread Recipe
This homemade pumpkin bread features a moist, tender crumb enriched with pumpkin puree, brown sugar, and warming spices like cinnamon and nutmeg. The gently folded walnuts and semi-sweet chocolate chips add texture and richness, while an optional sweet pepita topping provides extra crunch. Baked in loaf pans until golden and fully cooked, this bread balances sweetness with spice, making it suitable for breakfast, snacks, or dessert during fall or any pumpkin-loving occasion.
Prep Time
15 mins
Cook Time
1 hr
Servings:
16
Calories:
353 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 2 unsalted butter sticks melted
- 1 cup light brown sugar packed
- ¾ cup sugar
- 4 egg large
- 1 tablespoon vanilla extract
- ¼ cup vegetable oil
- ¼ cup milk whole
- 3 cups pumpkin puree
- 1 ½ teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of sea salt
- 4 cups all-purpose flour
- 1 cup walnuts roughly chopped
- 1 cup chocolate chips semi-sweet
Instructions
- Preheat the oven to 350°.
- In a large bowl whisk together the butter and sugar until completely mixed.
- Next, add in 1 egg at a time until completely mixed in.
- Pour in the vanilla, oil, and milk until combined and then pour in the pumpkin puree and whisk them in.
- Now, whisk in the baking soda, baking powder, cinnamon, nutmeg, and salt until completely mixed.
- Whisk in the flour until it is combined and then thoroughly fold in the walnuts and chocolate chips using a rubber spatula.
- Divide the batter between 2 9x5 loaf pans that have been sprayed with nonstick spray.
- This part is optional but mix together 1/2 cup of packed light brown sugar with 1/2 cup of pepitas (pumpkin seeds) and evenly sprinkle it over the top of the bread loaves.
- Bake at 350° for 75-80 minutes or until browned and cooked in the center. If you press a toothpick in the center, it should come out relatively clean. It should have an internal temperature of 198°.
- Remove from the oven and set on a rack and cool for at least 20 minutes before slicing and serving.
Cup of Yum
Notes
- This recipe can be prepared up to one day in advance for convenience.
- Store the bread covered at room temperature for up to 3 days or refrigerate up to 5 days to maintain freshness.
- The bread freezes well for up to 3 months; thaw in the refrigerator until soft before serving.
- You can substitute the walnuts with pecans if desired for a different nutty flavor.
- For a lighter version, use only oil or only milk, or substitute milk with full-fat yogurt for moistness.
- The recipe can be adapted to make 24 muffins; bake them for 25 to 28 minutes instead of loaf baking time.
- If you prefer not to include chocolate chips, omit them without affecting the core flavor much.
- The pepita and brown sugar topping is optional and can be replaced with a glaze poured over the cooled bread.
Nutrition Information
Calories
353kcal
(18%)
Carbohydrates
58g
(19%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
42mg
(14%)
Sodium
129mg
(5%)
Potassium
315mg
(7%)
Fiber
4g
(16%)
Sugar
29g
(58%)
Vitamin A
7225IU
(145%)
Vitamin C
2mg
(2%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 353
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 129mg | 5% |
| Potassium | 315mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 7225IU | 145% |
| Vitamin C | 2mg | 2% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.