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Pumpkin Bread

Pumpkin bread with a domed, crackly sugar top—baked until moist and tender with classic pumpkin pie spice flavor. A straightforward loaf method with a quick dry-wet mix and a clean toothpick finish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 0.5 cup vegetable oil
  • 2 eggs
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 0.25 cup milk
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Combine all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon in a bowl and whisk until evenly mixed.
Mix wet ingredients
  1. In a separate bowl, whisk pumpkin puree, vegetable oil, eggs, brown sugar, granulated sugar, milk, and vanilla extract until smooth.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients just until no flour streaks remain.
  2. Pour batter into the loaf pan and sprinkle the remaining 1 tablespoon granulated sugar over the top.
  3. Bake for 55-65 minutes at 350F, until a toothpick comes out clean.
Cool and slice
  1. Cool in the pan for 15 minutes so the loaf sets, then transfer to a rack before slicing.

Notes

Pro tip: mix the batter just until the last streak of flour disappears—overmixing can make the loaf tough. Store tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 6 days; freeze slices for up to 2 months. For a lighter option, you can replace the vegetable oil with an equal amount of unsweetened applesauce (texture may be slightly softer).