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Pumpkin Bread

Pumpkin bread with a domed, crackly sugar top and moist orange crumb. Baked in a 9x5 loaf pan until a toothpick comes out clean, then cooled for clean slicing.
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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: 320
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 large eggs
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.25 cup milk
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prepare pan
  1. Preheat oven to 350°F, then grease and line a 9x5-inch loaf pan.
  2. Visually confirm the pan is well covered so the loaf releases easily after baking.
Mix dry and wet batter
  1. Whisk all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon until evenly combined.
  2. Whisk pumpkin puree, vegetable oil, large eggs, both sugars, milk, and vanilla extract until smooth and glossy.
Combine and bake
  1. Fold the dry ingredients into the wet just until no flour streaks remain, leaving the batter thick.
  2. Pour the batter into the prepared pan and sprinkle 1 tablespoon granulated sugar over the top.
  3. Bake 55-65 minutes at 350°F until a toothpick comes out clean with a few moist crumbs only if near the crack.
  4. Cool 15 minutes in the pan, then turn out onto a rack before slicing for a set, not gummy, interior.

Notes

Pro tip: don’t overmix after combining dry and wet—stop as soon as flour streaks disappear to keep the crumb tender. Store tightly wrapped at room temperature up to 3 days or refrigerate up to 5 days. Freeze slices in an airtight bag up to 2 months. For a dairy-light option, use plant-based milk in place of milk without changing bake time.