Go Back

Pumpkin Bread

Pumpkin bread with a domed crackly sugar top and a moist, tender crumb made by whisking wet and dry ingredients separately, then baking in a loaf pan. Easy American-style loaf with pumpkin pie spice and cinnamon for classic fall flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
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 for topping

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Place the loaf pan on a sheet pan so it bakes evenly and won’t overbrown at the edges.
Mix the dry ingredients
  1. In a bowl, whisk together all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon until evenly combined.
Mix the wet ingredients
  1. In a separate bowl, 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, keeping the batter thick and smooth.
  2. Pour the batter into the loaf pan and sprinkle the remaining 1 tablespoon granulated sugar over the top for a crackly finish.
  3. Bake at 350F for 55-65 minutes, until a toothpick comes out clean.
Cool and slice
  1. Cool for 15 minutes in the pan before turning out to a rack.
  2. Cool on the rack before slicing so the pumpkin loaf sets and doesn’t crumble.

Notes

For the best domed, crackly top, don’t overmix after adding the dry ingredients—stop once the flour streaks disappear. Store tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze slices up to 2 months. Dietary swap: replace vegetable oil with neutral melted coconut oil for a slightly firmer crumb.