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Fall Pumpkin Bread Recipe

Noah Hughes

Noah Hughes, Staff

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Pumpkin Bread

Makes three loaves


  • 1 ½ sticks of unsalted butter, room temperature
  • 3 tbsp molasses
  • 2 cups sugar
  • 4 eggs
  • ⅓ cup orange juice or water
  • 2 cups pumpkin
  • 3 ⅓ cups flour
  • ½ tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup chocolate chips

Preheat your oven to 350°F. Grease three 9x5x3 inch loaf pans.

Use an electric mixer to cream the butter, molasses, sugar until light and fluffy. Beat in each egg, one at a time. Beat them until light and the mixture is a yellow color. Add the orange juice(or water) and pumpkin and mix well.

Mix the dry ingredients together in a large bowl. Add the pumpkin mix and stir with a wooden spoon to combine everything, then mix in chocolate chips.

Put the the mix into the loaf pans and bake for one hour, or till a toothpick can be inserted in the center and come out clean. Let the loaves cool in the pan of ten minutes, then take them out of the pans and let them cool on cooling racks.


“It’s really good and moist,” said 8th grader Josh Hoekendorf.

“It has good texture and I like how it melts in your mouth,” said 8th grader Suraya Asfar.

8th grader Kilee Stortz said, “I liked how much flavor and chocolate there was.”


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Fall Pumpkin Bread Recipe