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Pumpkin Bread

Pumpkin bread with a tender, moist orange crumb and a classic cracked top. Baked in a 9x5 loaf pan until a toothpick comes out clean, then cooled for clean slices.
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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: 360
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 cast iron skillet

Method
 

Preheat and prep
  1. Preheat the oven to 350F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt in a large bowl until evenly combined with no visible spice clumps.
Mix wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar, packed, vegetable oil, eggs, and vanilla extract with milk or buttermilk in a separate bowl until completely smooth.
Combine
  1. Pour the wet mixture into the dry mixture and fold until just combined; do not overmix, and a few streaks of flour are fine.
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top to help it bake evenly.
  2. Bake for 60-65 minutes at 350F until a toothpick inserted in the center comes out clean and the loaf looks deep golden with a crack on top.
Cool and slice
  1. Cool the loaf in the pan for 15 minutes, then remove and cool completely before slicing for the best moist crumb and clean cuts.

Notes

Pro tip: fold just until the flour disappears—overmixing can make pumpkin bread tougher. Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Freeze sliced portions in a freezer-safe bag for up to 2 months; thaw overnight in the fridge. For a lower-sugar option, reduce granulated sugar to 1/2 cup and keep brown sugar at 1/2 cup for the same spiced flavor.