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Pumpkin Bread

Pumpkin bread with a crackly sugar top and a moist orange crumb made with pumpkin puree and pumpkin pie spice. Baked in a loaf pan until a toothpick tests clean for an easy sliceable loaf.
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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
Calories: 360
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
  • 15 oz pumpkin puree
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 tbsp granulated sugar Used for the topping.
  • 0.25 cup milk
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan with parchment if desired.
  2. Whisk all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon until evenly combined.
  3. In a separate bowl, whisk pumpkin puree, vegetable oil, large eggs, brown sugar, granulated sugar, milk, and vanilla extract until smooth.
  4. Fold the dry ingredients into the wet just until no flour streaks remain.
  5. Pour the batter into the loaf pan and sprinkle with 1 tablespoon granulated sugar for a crackly top.
Bake & cool
  1. Bake for 55-65 minutes at 350F, until a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 15 minutes, then turn out onto a rack before slicing.

Notes

For the most even bake, make sure the batter is mixed just until the flour disappears—overmixing can make the loaf tough. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze wrapped slices for up to 2 months. For a dairy-free option, use a dairy-free milk of choice in place of the milk.