For this pumpkin bread recipe, use a standard 9×5-inch loaf pan. If you only have an 8½x4½ inch pan, that works too, but you may need to adjust the baking time slightly.

As the bread bakes, it will rise and form a crack on top — this means you’re close! Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, your pumpkin bread is ready. You can also use a thermometer; quickbreads are usually done at 200°F to 205°F.

First, make sure to grease your pan well. You can also line it with parchment paper before adding the batter. Once baked, let the bread cool in the pan for about 10 minutes. If you’re not using parchment paper, run a knife along the edges to loosen the bread and gently dump it onto a cooling rack. If you’re using parchment paper, gently lift out the bread using the parchment paper overhang.

Let your bread cool completely before storing, to prevent sogginess. Store in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. You can also slice it and store individual portions in sealed plastic bags for a quick treat anytime!

Absolutely! Try adding chopped nuts like pecans or walnuts for extra crunch. You could also swap half the chocolate chips for white chocolate chips or add a handful of dried cranberries for a festive twist.

That crack is a good sign! It happens because the outside of the bread cooks faster than the inside. As the inside continues to rise, it pushes against the set top crust, causing it to split. This creates that beautiful, rustic look we all love. It’s perfectly normal and a sign of a well-baked loaf!

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Absolutely! Wrap the cooled loaf tightly in plastic wrap and then aluminum foil. It will keep in the freezer for up to 3 months.