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Pumpkin Bread Two Ways

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Pumpkin bread two ways. Make them both and decide your favorite

Christmas time stresses me out. How many of you are already done shopping and wrapping gifts? I know some of you are and for that, I’m envious. I’m typically really good about getting everyone’s gifts early but I feel like this year, it’s impossible to figure out what everyone wants. I always second guess myself. I’ll buy something for someone but then wonder if they’ll really use it or if they’ll like it. It’s like an eternal debate every day until they open it, and then more than 90% of the time, I say, “if you don’t like it, you can go exchange it.” Haha, I’m sure family members think the same of me, though, when it comes to buying me a present. I’m very impulsive. It’s nearly impossible to buy me a gift because typically, if I want something, I’ll just get it myself. I hate waiting.

The last few years, I’ve started just ordering everything on the Internet for everyone. I can’t stand the mall during this time of year. The parking lots are ridiculous and people are seriously crazy when you go into the stores. Thank goodness for Amazon Prime ;)

If I had the time, I’d bake loaves of this pumpkin bread and gift them to people. It’s worth all the calories and I’m sure they’d enjoy it as much as I did. It’s so warm and moist and I love the cinnamon & nutmeg all throughout the bread. I know we might be “over” pumpkin since we’re already heading into December, but I still think that this is a great wintertime bread. I love the cream cheese icing and the optional chocolate chips you can throw into one loaf. The batter makes two loaves, one for you, one for a friend :)

Pumpkin Bread

There's always more than one way to make anything, including this pumpkin bread!
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 2 loaves
Author: Julie Chiou
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  • 3 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 3 ⅓ cup all purpose flour
  • 2 teaspoon baking soda
  • 1 ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • cup water
  • 15 ounce pumpkin puree
  • 1-2 cups semi-sweet chocolate chips, optional (for one loaf use 1 cup, if two loaves are going to be chocolate chips, use 2 cups)

For the cream cheese icing

  • 8 ounce package of cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 tablespoon milk

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • Preheat oven to 350 °F. Lightly grease two 9x5 loaf pans with cooking spray and set aside.
  • In the bowl of a stand mixer, beat together sugar and vegetable oil. This is going to look odd, but just keep going. Add the eggs, one at a time, and beat well after each addition.
  • In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Whisk to incorporate.
  • Alternate adding the flour mixture and water to the stand mixer, beating well after each addition. Finally, add in the pumpkin puree and beat well.
  • If you're making one loaf without chocolate chips, pour half the batter into a prepared loaf pan then add the chocolate chips to the other half of the batter and stir well to combine, then pour the chocolate chipped batter to the other loaf pan. If you're making both with chocolate chips, then add the chocolate chips in after the pumpkin puree and divide batter evenly. If you're making both without chocolate chips, after the pumpkin puree has been incorporated into the batter, divide it evenly amongst the loaf pans.
  • Bake loaves for 55 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes before turning them onto wire racks to cool completely, preferably overnight.
  • To make the cream cheese icing, beat together cream cheese, powdered sugar, and milk until a thick consistency forms. If it's too runny, add more powdered sugar. If it's too thick, add more milk.
  • Pour over cooled pumpkin loaves. Slice and serve.
  • Store in airtight container for up to 5 days.

Recipe Notes


Serving: 1 loaf | Calories: 4196 kcal | Carbohydrates: 656 g | Protein: 61 g | Fat: 156 g | Saturated Fat: 113 g | Trans Fat: 1 g | Cholesterol: 349 mg | Sodium: 3896 mg | Potassium: 1703 mg | Fiber: 20 g | Sugar: 466 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Bread
Cuisine: American
Keyword: bread recipe, ways to use pumpkin
Recipe Rating


Thursday 3rd of August 2017

Sorry, but I'm Spanish and I'm not used to US or UK measurement units... I'm not sure to understand... "1: 15- oz can of pumpkin puree" is about 450 grams, right? Thank you! And congratulations for your great blog... and for your new kitchen!


Thursday 3rd of August 2017

It says on the can 425grams...and thank you for the comment about the kitchen!


Wednesday 18th of September 2013

Can you make this into muffins and they turn out OK?


Wednesday 18th of September 2013

I've never made them into my muffins myself so I can't tell you if they'll turn out OK or not, but with my experience, I believe you'd be ok making these into muffins - just keep in mind, since this recipe is for TWO loaves of bread, you will end up with a lot of muffins!


Saturday 7th of September 2013

Just ate a slice of this bread- found the recipe on Pinterest. The bread looks beautiful. The texture is perfection- very moist. However, it's almost like there isn't enough pumpkin in the recipe for both loaves ): my house never had that lovely pumpkin smell while baking, and the pumpkin taste is lacking. So sad. I added pecans instead of chocolate chips. Overall, the bread is still good- but as far as pumpkin bread, this recipe needs tweaking only because the pumpkin flavor is not very strong. I found crockpot chicken tortilla soup on this site today, I won't be discouraged! (: hope to try that this weekend!!


Saturday 7th of September 2013

Aw such a bummer you couldn't taste much of the pumpkin! The cinnamon and nutmeg should've given that Fall smell! Well, thanks for letting me know, sorry it didn't turn out the way you envisioned, but I do hope you enjoy the crockpot chicken tortilla soup :)

Carla @ Carlas Confections

Monday 3rd of December 2012

I agree. I think this should be everyones gift. This bread looks amazing and it would be a great gift if you ask me ;) So much easier than searching for gifts for people!

Rachel @ Baked by Rachel

Monday 3rd of December 2012

I'm totally not over pumpkin! In fact, I could totally go for a slice right now. Oh and... I have the kids presents nearly done. yay amazon!