Our quick and easy Pumpkin Bread is a perfectly moist quick bread recipe that you are going to love this pumpkin season! Made with all the best simple ingredients, plus a touch of sweetness from the chocolate chips. The whole family is going to love this pumpkin bread recipe for a quick breakfast or afternoon snack!
The BEST Pumpkin Bread Recipe
Pumpkin season is most definitely the best season of the year and this pumpkin bread does not disappoint! You HAVE to try it! It is a great recipe that’s Paleo and Gluten-Free but still has a light and fluffy texture, plus it is packed with all the amazing pumpkin flavors and a bit of sweetness with some maple syrup and ALL the chocolate chips! It is a family favorite recipe every year in the Fall and doesn’t last long after it comes out of the oven.
Looking for More Pumpkin Recipes?
If you love pumpkin flavors as much as we do, you definitely need to try our Pumpkin Muffin Recipe!
What You Will Need
- pure pumpkin purée – option to buy canned pumpkin purée at your local grocery store or make your own homemade pumpkin puree with a sugar pumpkin!
- large eggs – these provide some of the structure when making any baking recipe.
- maple syrup – a great addition for a touch of sweetness, instead of granulated sugar or brown sugar!
- vanilla extract – a little bit for a dash of flavor.
- almond butter – feel free to use any nut butter that you have on hand – cashew butter, etc.
- baking soda & kosher salt – you always need a little when you are baking!
- super-fine almond flour & cassava flour – a perfect combination to make the muffins grain-free, but you can also use white whole wheat flour, all purpose flour, gluten free 1-to-1 baking flour, etc. (See recipe card notes for measurement/substitution).
- pumpkin pie spice – this is all about that delicious pumpkin flavor!
- grassfed butter, coconut oil, or vegan butter – use the option here that works for you! All will get the job done.
- semi-sweet chocolate chips (or dairy-free chocolate chips) – you can add as much or as little as you want – toss some in the batter and then put a few more on top before baking!
How To Make Pumpkin Bread
The first steps in making this easy recipe are to place all wet ingredients (except butter) in a large bowl.
Is Canned Pumpkin The Same As Pumpkin Puree?
Yes! They are the same thing! We love using canned pumpkin because it is so easy, but you can also roast your own pumpkin for making pumpkin puree. Just follow this easy How To Roast A Pumpkin tutorial.
Next, place all dry ingredients in a separate medium bowl and whisk to combine.
Then add the dry ingredients to the wet ingredients and mix. Now fold in the chocolate chips.
Pour the pumpkin mixture into prepared, standard loaf pans and sprinkle some more chocolate chips on top.
Finally, bake at an oven temperature of 350 degrees F for about 50 minutes.
How Do You Know When Pumpkin Bread Is Done?
This homemade pumpkin bread will puff up and crack a bit on the top when it has cooked all the way through. You can also insert a toothpick or knife in the top to see if it comes out clean, if it does, it is done! If the toothpick or knife has batter on it, you will want to continue baking and check on it every 5 minutes.
Carefully remove from the oven and let bread cool on a wire rack, cut into individual slices, and enjoy!
Storage & Freezer
There are various ways to store pumpkin bread and each one has it’s own time frame. First, make sure the chocolate chip pumpkin bread is completely cool and then we recommend:
- Room temperature – about 1-2 days before it starts to dry out a bit. It will still be good for about 5 days but could have a dryer texture after the first day or two.
- Refrigerator – in an airtight container it should last about 1 week without drying out too much.
- Freezer – it should be wrapped in aluminum foil or plastic wrap and then placed in an airtight container. It will last up to 2 months.
Recipe FAQs
- What else is good in pumpkin bread? We LOVE the semi-sweet chocolate chips mixed with the other pumpkin bread ingredients (who doesn’t), but if you are looking to change it up we also recommend raisins, pumpkin seeds, or nuts. Get creative and let us know what you like in yours!
- Should pumpkin bread be refrigerated? It can, but doesn’t have to be refrigerated. Be sure to cover the baked bread or move to an airtight container to enjoy for about a week.
Made this delicious step-by-step recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
Healthy Chocolate Pumpkin Zucchini Muffins
Paleo Banana Bread
Pumpkin Pudding
Delicious Dairy-Free Pumpkin Pie
Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Oven
- Cuisine: American
Description
Our delicious and easy Pumpkin Bread recipe is packed with flavor and made with simple, real ingredients!
Ingredients
Wet Ingredients:
- 3 eggs
- 1 cup pumpkin puree
- 1/3 cup real maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons almond butter
Dry Ingredients:
- 3/4 teaspoon baking soda
- 1 1/4 cup super-fine almond flour
- 3/4 cup cassava flour
- 1/4 teaspoon kosher salt
- 1 tablespoon + 2 teaspoons pumpkin pie spice
Other:
- 3 tablespoons butter, melted (sub coconut oil or vegan butter)
- 1/2 cup semi-sweet chocolate chips (dairy-free or regular)
Instructions
- Prep: Preheat oven to 350 degrees F. Prepare bread pan by spraying inside with nonstick cooking spray. Set aside.
- Wet Ingredients: Combine wet ingredients in large mixing bowl. Whisk to combine.
- Dry Ingredients: In a separate mixing bowl, combine dry ingredients. Whisk to combine.
- Finish Batter: Add dry ingredients to wet ingredients and use a wooden spoon to combine. Fold in chocolate chips. Stir in melted butter.
- Bake: Pour batter into prepared bread pan, spreading it out evenly. Sprinkle extra chocolate chips on top, if desired. Bake, middle oven rack, for 50 minutes.
- Cool: Remove and let cool 10 minutes in pan then carefully remove and set on cooling rack.
Notes
- Whole Wheat Flour: you can sub 1 cup whole wheat flour in place of the almond flour/cassava flour (since whole wheat flour and almond/cassava flour are so different, you only need the one cup of whole wheat flour to replace both the almond and cassava flour in this recipe).
- Chocolate Chips: you can omit these, if you want.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14.3 g
- Sodium: 150.2 mg
- Fat: 15.5 g
- Carbohydrates: 29.6 g
- Protein: 6.7 g
- Cholesterol: 65 mg
Bridget says
I made it with whole wheat flour and it was SO GOOD!! 😋
Donna says
Can I use all almond flour for this recipe?
Erin says
Hi Donna – I haven’t tested it with all almond flour, I use a cassava/almond flour mix because the resulting texture is less grainy and more like “regular” muffins. You can definitely try it that way, but the texture might be off!