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Pumpkin Bread

Pumpkin bread with a classic crackly golden top and a moist, rich orange crumb. Baked in a 9x5 loaf pan with a quick mix-and-fold method for tender texture.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the pan
  1. Preheat oven to 350F. Grease a 9x5 loaf pan so the bread releases cleanly.
Mix the dry ingredients
  1. In a large bowl, whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt until evenly combined. Stop when the spices are fully dispersed and you don’t see streaks.
Mix the wet ingredients
  1. In a separate bowl, whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk or buttermilk until completely smooth. The mixture should look glossy with no sugar lumps.
Combine wet and dry
  1. Pour the wet mixture into the dry ingredients and fold until just combined. Do not overmix—stop when the batter looks uniform with a few streaks of flour remaining.
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top. This helps encourage an even crack along the surface.
  2. Bake for 60–65 minutes at 350F until a toothpick inserted in the center comes out clean. The loaf should be golden and spring back lightly when pressed.
Cool and slice
  1. Cool in the pan for 15 minutes. This sets the crumb before you move the loaf.
  2. Remove the loaf from the pan and cool completely before slicing. Wait until fully cool to keep the crumb moist and tidy.

Notes

For the cleanest slices, let the loaf cool completely before cutting; warm bread crumbles more easily. Store airtight at room temperature for 3 days or refrigerate up to 5 days. Freeze wrapped slices for up to 3 months. To make it slightly more tender, use buttermilk instead of milk for a mild tang and extra softness.