Easy Pumpkin Bread

5 from 1 vote

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Pumpkin bread is a fast and simple bread recipe that is perfect for fall. Actually, it is perfect for any season. This is all the reason for you to make this today.

If that’s not reason enough to try this today, you need to know this is one of our favorite pumpkin recipes!

Chocolate chips are the secret ingredient in this yummy pumpkin bread.

It’s not quite Halloween, but you would not know it, given all the orange that is everywhere.  Throughout the countryside, on farm wagons, on front porches, and of course at the farmer’s markets, it seems that pumpkin mania is in full bloom.

Pumpkin bread in the oven.

Not one to ever want to be left behind, we decided to join the party and start getting our pumpkins on too.   With a gaggle of boys, 2 dogs, 2 working dads, and all that goes on and in between with all of the above, easy is often key.

A close-up of a piece of pumpkin bread.

Enter: Easy Pumpkin Bread.  I used one bowl to combine all the ingredients, mixed them up with a table fork, then poured them into my favorite loaf pan.  Although the pan is blue (not exactly a Halloween color) it is my favorite color and, in my opinion, made this pumpkin bread taste even better.

Pumpkin bread with milk.

Treat yourself, your better half, your kids, your students, your parents, neighbors, and friends to some of this pumpkin bread.  It’s too delicious and too easy to keep this one a secret.  Besides, you might get an extra share of someone’s Halloween spoils for sharing a piece or two of this pumpkin bread.

Pumpkin bread in a pan.

More pumpkin recipes

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Easy Pumpkin Bread

5 from 1 vote
Easy pumpkin bread recipe Adapted from Taste of Home
Cook: 1 hour 5 minutes
Total: 1 hour 5 minutes
Yield: 12 servings


  • 1 2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1/2 cup water
  • 3/4 cups chocolate chips


  • Preheat oven to 350 degrees F.
  • Apply non-stick spray to 9″x5″ loaf pan.
  • Using large mixing bowl, combine all ingredients.
  • Mix thoroughly by by hand using a table fork.
  • Using soft spatula, scrape contents of bowl into loaf pan.
  • Bake for 65-70 minutes, until toothpick comes clean when inserted into center,
  • Allow to cool in pan, on wire rack, for 10 minutes before slicking and serving.


Consider adding some chopped walnuts and/or raisins to this pumpkin bread.


Calories: 253kcal, Carbohydrates: 31g, Protein: 3g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 29mg, Sodium: 257mg, Potassium: 88mg, Fiber: 1g, Sugar: 16g, Vitamin A: 3242IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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5 from 1 vote (1 rating without comment)

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