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Loaded Cinnamon Chip Pumpkin Bread

5 Reviews

I don’t care what day, month or even hour it is, I want this loaded cinnamon chip pumpkin bread for breakfast, lunch and dinner. It’s seriously that good.

I don't care what day, month or even hour it is, I want this loaded cinnamon chip pumpkin bread for breakfast, lunch and dinner. It's seriously that good. ohsweetbasil.com

Have you ever made our snickerdoodle banana bars or snickerdoodle banana bread? It’s so delicious and all you have to do it buy those handy little cinnamon chips by Hershey’s in the baking section next to the chocolate chips. I mean, pretty much everything else is exactly the same for a quick bread but those warm, melted cinnamon chip give such an amazing burst of warmth and spice to the bread. This loaded cinnamon chip pumpkin bread is about to be your new fall favorite, and it makes awesome neighbor gifts too!

Can Pumpkin Bread be Frozen?

Yes, to freeze: wrap pumpkin bread tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.

I don't care what day, month or even hour it is, I want this loaded cinnamon chip pumpkin bread for breakfast, lunch and dinner. It's seriously that good. ohsweetbasil.com

My neighborhood always passed around neighbor gifts when I was younger. It was a very quiet street, tucked back away from main roads and surrounded by trees. In fact, coming to our house people missed the turn alllll the time because it was just a little private road. The neighbors passed around everything from crafts to home baked goodies, but never anything extravagant. I loved it. I loved seeing what showed up and I loved watching my mom make things for others.

Does Pumpkin Bread Need to be Refrigerated?

To maximize the shelf life of pumpkin bread, cover with foil or plastic wrap or place in a plastic bag to prevent drying out.

Properly stored, freshly baked pumpkin bread will last for about 1 to 2 days at normal room temperature.

I don't care what day, month or even hour it is, I want this loaded cinnamon chip pumpkin bread for breakfast, lunch and dinner. It's seriously that good.

In fact, I even remember my mom making reindeer out of wooden spoons hot glued together. Haha! It seems funny to think about now, but although crafts remain even today they’ve changed their style a bit. In fact, I think I’ll google (which totally didn’t even used to exist so how did we function?!) those reindeer and see if anyone knows how to make them still. And in the meantime I’ll bust out another batch of loaded cinnamon chip pumpkin bread so my house smells amazing and our bellies feel even more wonderful.

Is Pumpkin Good for You?

Eating pumpkin is good for the heart.

The fiber, potassium, and vitamin C content in pumpkin all support heart health.

Studies suggest that consuming enough potassium may be almost as important as decreasing sodium intake for the treatment of hypertension, or high blood pressure.

Loaded Cinnamon Chip Pumpkin Bread

Raised in the Kitchen - Carrian Cheney

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Loaded Cinnamon Chip Pumpkin Bread

3.6 from 5 votes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 mini loaves
I don't care what day, month or even hour it is, I want this loaded cinnamon chip pumpkin bread for breakfast, lunch and dinner. It's seriously that good.


  • 1 Cup Canola Oil
  • 2 Cups Sugar
  • 15 ounce Can Pumpkin Puree not pie filling
  • 1/4 Cup Water
  • 1/4 Cup Yogurt
  • 3 Large Eggs
  • 3 Cups Flour
  • 2 Teaspoons Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Cloves
  • 1 1/4 Cups Cinnamon Chips


  • Heat the oven to 350 degrees and grease either 4 mini loaf pans or one bread pan.
  • In a medium bowl, whisk together the flour, baking soda, salt and seasonings.
  • Set aside.
  • In the bowl of a standing mixer, add the canola oil and sugar.
  • Beat until smooth, about 30 seconds.
  • Add the pumpkin, water, yogurt and eggs and beat again until smooth.
  • Slowly add the dry ingredients and 1 1/4 cup cinnamon chips and beat until smooth.
  • Pour evenly between the pans or in the bigger pan and sprinkle the top with cinnamon sugar and cinnamon chips that are remaining.
  • Bake the mini loaves for 35-45 minutes or 45-55 minutes for a large loaf.
  • Allow to cool for 15 minute then remove to a cooling rack.
  • Allow to cool completely before slicing.


Pumpkin bread can be frozen for up to 3 months.
Nutrition Facts
Loaded Cinnamon Chip Pumpkin Bread
Amount Per Serving (1 g)
Calories 1617 Calories from Fat 711
% Daily Value*
Fat 79g122%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 17g
Monounsaturated Fat 42g
Cholesterol 137mg46%
Sodium 952mg41%
Potassium 553mg16%
Carbohydrates 214g71%
Fiber 6g25%
Sugar 138g153%
Protein 19g38%
Vitamin A 16756IU335%
Vitamin C 5mg6%
Calcium 193mg19%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Loaded Cinnamon Chip Pumpkin Bread, your new holiday favorite! ohsweetbasil.com

I don't care what day, month or even hour it is, I want this loaded cinnamon chip pumpkin bread for breakfast, lunch and dinner. It's seriously that good. ohsweetbasil.com

Snickerdoodle Banana Bread is about to be the new favorite in your life! ohsweetbasil.com

Snickerdoodle Banana Bread

cinnamon roll cookies

Cinnamon Roll Cookies

molasses cookies stuffed with creamy white chocolate and rolled in sugar. THe ultimate cookie of the #holidays ohsweetbasil.com

White Chocolate Molasses Cookies

A loaf of cinnamon pumpkin bread

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Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • This was so good! I love cinnamon chips, so I always buy extra around Thanksgiving. It was very dense in the middle–maybe a little bit undercooked. The cinnamon chips started to get a little brown on top, so I didn’t want to overbake the loaves. I used the 4-mini loaf pan from USA Pans, and they turned out beautifully and delicious. I would totally make this again.

    • Reply
    • Yay! Thank you so much Sherri! I always load up whenever I find them in the store too. You can always tent the tops with a little foil too if it’s getting too brown. I’m so glad you enjoyed this recipe and thank you for taking time to leave a comment!

      • Reply
  • Haven’t made this yet, I need to know if I can use butter instead of canola oil?

    • Reply
    • Hi Joy! I wouldn’t recommend replacing all of the canola oil with butter. The bread will end up dry because the water content in butter evaporates. You could use a different type of oil if you don’t like canola. Vegetable oil works great. If you want to go with butter, just plan on the texture being a little dryer. You could even replace some of the oil with applesauce. Just some ideas! Enjoy!

      • Reply
  • Are there any other spices included in this recipe? It looks like there is some sort of crumble on the top? And what quantity of chips do you use – it doesn’t seem to be included in the recipe card? Thanks!

    • Reply
    • Thank you so much Summer! What you see on top is just cinnamon and sugar. You add that in step 8. I also like to sprinkle a few cinnamon chips on top too. You use 1 1/4 cup of cinnamon chips. It’s listed in the instructions but I’ve added it to the ingredients list. I’m not sure how I missed adding it there! Thank you so much for bringing that to my attention!

      • Reply
  • I’ve used this recipe for a few years now and I could have sworn it also called for nutmeg and allspice???

    • Reply
    • I haven’t touched the recipe card, so it should be the same as it always has been. Adding nutmeg and allspice wouldn’t be a bad idea though!

      • Reply
  • The recipe calls for 1/2 tsp cloves. Would that be ground cloves as opposed to whole cloves? Can’t wait to try this recipe. 1st time using the cinnamon chips. 😋

    • Reply
    • Yes, ground cloves! Thank you Elizabeth! You’re going to love this bread!

      • Reply
  • How long would you bake this in a regular loaf pan? I dont6have mini loaf pans.

    • Reply
    • Hi Toni! Step 9 in the instructions talks about the baking time for a large loaf…45-55 minutes. Enjoy!!

      • Reply
  • Hi there! I cannot wait to make this cinnamon chip pumpkin bread, it sounds and looks amazing!!
    What type of yogurt did you use in this recipe?

    • Reply
    • Hi Lisa, just plain yogurt 🙂

      • Reply
  • So good!! I made this but had to substitute out the cinnamon chips for chocolate chips because I couldn’t find any near where I live. Turned out really good, will definitely make again! In fact, we have loved every recipe of yours that we have tried. Thank you!

    • Reply
    • Oh I bet it was still great, I mean how could chocolate ever be bad, right? 😉 I’m sorry you couldn’t find the cinnamon chips. They are sometimes easier to find starting in October, so I tend to buy a whole bunch to last me all year. 🙂

      • Reply
  • Looks yummy! Question: do the cinnamon chips melt entirely, and if not, could I melt them and stir them into the batter? I like cinnamon but wouldn’t want to eat the chips while still hard. Thanks!

    • Reply
    • Hi Marysue,
      The chips do get melty but just like regular chocolate chips they firm up a little when the bread is cooled. Still not hard like they started. If you swirl them in you’ll want to melt them down with a little cream or butter or they wont be smooth.

      • Reply
  • Hi. This looks amazing! Quick question, yours looks like you have a topping of cinnamon sugar on it. There is no mention in the recipe of when to use your last ingredient. Can you tell me please? Thanks!!

    • Reply
    • Hi Deb, we corrected the error. We add the cinnamon sugar right before baking.

      • Reply

Healthy Habits That Help Me!