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Pumpkin Bread

Pumpkin bread with a domed, crackly sugar top and moist orange crumb, baked in a 9x5 loaf pan. Made with pumpkin puree, vegetable oil, and warm pumpkin pie spice for a tender slice with a clean toothpick test.
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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: 310
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
  • 1 9x5-inch loaf pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Set the pan aside so it’s ready for the batter.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon until evenly combined.
Mix the wet ingredients
  1. 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 just until no flour streaks remain.
  2. Pour the batter into the prepared loaf pan and sprinkle the remaining 1 tablespoon granulated sugar over the top.
  3. Bake for 55-65 minutes, until a toothpick comes out clean.
Cool and slice
  1. Cool the loaf in the pan for 15 minutes.
  2. Transfer to a rack and cool before slicing.

Notes

For the best domed top and even doneness, bake on the middle rack and start checking at 55 minutes; a toothpick should come out clean with no wet batter. Store wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. For a dairy-free swap, use unsweetened plant milk in place of milk while keeping everything else the same.