My Best Pumpkin Bread

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.

	this recipe	typical
fat	50%	53%
total sugar	114%	123%
brown sugar share of total sugar	60%	27%
egg	46%	48%
leavener	2%	3%
salt	2%	1%
liquid	0%	9%
fruit	155%	143%
mix-ins	55%	0%
flour strength	1.0	1.0

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

219 g	1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
5 g	1 teaspoon baking soda
6 g	2 teaspoons ground cinnamon
1 g	1/4 teaspoon ground nutmeg*
	1/4 teaspoon ground cloves*
0 g	1/4 teaspoon ground ginger*
4 g	3/4 teaspoon salt
100 g	2 large eggs, at room temperature
100 g	1/2 cup (100g) granulated sugar
150 g	3/4 cup (150g) packed light or dark brown sugar
340 g	1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
109 g	1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
	1/4 cup (60ml) orange juice*
120 g	2/3 cup (120g) semi-sweet chocolate chips*

Method: 5 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I've tried many pumpkin bread recipes, this is by far these best one. It's wonderfully moist and the flavors are perfect. Some that I have tried were too sweet or the spices were overwhelming. Love this recipe. Bake it every year for my family and neighbors fo” — a cook, 5.0★

“Delicious!! Doubled recipe to make 2 loaves. Used milk instead of orange juice. Didn’t use chocolate chips but did add walnuts. Cooked both loaves in a convection oven at the same time. Took 65 minutes. Since it was a convection oven I reduced oven temp to 325” — a cook, 5.0★