I have a major confession to make—I developed this ultra-moist spiced pumpkin bread because I was tired of being disappointed by the recipes I found online.

Every autumn, I love the idea of pumpkin-spice flavored everything, but few things actually deliver on the key elements I look for in a delicious dessert. For me, a treat has to do more than make my Pinterest feed look adorable. It should taste incredible, smell amazing while it bakes, and be something you look forward to eating again and again. What it shouldn’t be is dry, bland, or confusing—you know, the kind of recipe that leaves you wondering what exactly you’re tasting. Or the opposite–sometimes pumpkin recipes are so gummy, they’re like cheesecake.

This bread, I promise you, checks all the right boxes.

The Secret to Moist Pumpkin Bread

What makes this recipe extra moist is the fact that it uses a whole can of pumpkin along with a good balance of oil and liquid. Most recipes only call for part of the can, which means you’re left with an awkward amount of pumpkin puree sitting in the fridge until you forget about it (guilty). Using the full can not only makes life simpler, but it also ensures every bite of this bread has that rich, pumpkin-y flavor.

Chocolate Chips? Yes, Please!

Here’s where the magic happens: stir in your favorite chocolate chips. Milk, dark, semi-sweet, or white—you can’t go wrong. Personally, I’m a huge fan of butterscotch chips. They’re an underrated secret ingredient that adds a pop of unexpected sweetness and keeps everyone guessing in the best way.

Pro tip: if you’re making this for a playdate or a fall gathering, bake one loaf with chocolate chips and one without so everyone’s happy.

Bring on the Spices

I like to keep things simple by using a pre-mixed pumpkin spice blend from the store. But if you don’t have one on hand, you can easily whip up your own with cinnamon, nutmeg, ginger, and cloves. A pinch of allspice won’t hurt either!

The spice balance here matters—it should feel warm and cozy, not overpowering. That “just right” flavor is what makes the whole house smell like fall while it’s baking.

Serving & Storing

This pumpkin bread is delicious fresh from the oven, but honestly? I like it even better the next day once it is fully cooled. Slice it thick, and slather with a little apple butter or top with a scoop of vanilla ice cream for a cozy afternoon snack. I love pairing it with a mug of chai—it’s basically fall in a bite. Maybe turn serving it into a special occasion by including it in one of your family’s new favorite fall traditions.

Storage tip: Wrap tightly and keep at room temperature for 2–3 days, or refrigerate for about a week. It also freezes beautifully—you can freeze individual slices if you’ve already cut into it, or you can freeze the whole loaf. Just give it plenty of time to thaw on the counter before serving.

Fun Variations

Muffins: Scoop the batter into a muffin tin for grab-and-go snacks.
Mini loaves: Perfect for gifting teachers, neighbors, or friends.
Fancy toppings: Sprinkle chopped pecans, walnuts, or streusel before baking.
Glaze it up: Drizzle with a maple cream cheese glaze or caramel sauce for a twist.

This ultra-moist spiced pumpkin bread has quickly become a family favorite in our home. It’s just the right balance of cozy and indulgent.

Because let’s be honest—pumpkin spice season deserves better than dry, forgettable recipes.