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Pumpkin Bread

Pumpkin bread with a crackly sugar top and moist, tender crumb. This American loaf uses a quick mix method with pumpkin puree baked until a toothpick tests clean.
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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: 290
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
  • 1 tbsp granulated sugar Reserved for topping

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Visually confirm the pan is fully coated and the liner sits flat with no gaps.
Mix the dry ingredients
  1. Whisk together all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon in a mixing bowl.
  2. Whisk until the spices look evenly distributed with no dry streaks remaining.
Mix the wet ingredients
  1. Whisk pumpkin puree, vegetable oil, eggs, brown sugar, milk, and vanilla extract until smooth.
  2. Continue whisking until the mixture looks glossy and uniform with no egg bits.
Combine and finish the batter
  1. Fold the dry ingredients into the wet just until no flour streaks remain.
  2. Pour the batter into the loaf pan and sprinkle the top with 1 tablespoon granulated sugar.
Bake and cool
  1. Bake at 350F for 55-65 minutes until a toothpick comes out clean.
  2. Cool for 15 minutes in the pan, then move to a rack before slicing.

Notes

For the best domed, crackly top, sprinkle the reserved sugar evenly right after filling the pan, then avoid opening the oven door during the first half of baking. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices up to 2 months. For a dairy-free swap, use your preferred milk alternative (use the same 1/4 cup amount) and keep the rest unchanged.