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Pumpkin Bread

Pumpkin bread made with a tender crumb and a domed, crackly sugar top. This loaf uses pumpkin pie spice and a simple dry-wet batter method for easy, moist slices.
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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
  • 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 cast iron skillet
  • 1 Dutch oven

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 batter as soon as it’s mixed.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon in a mixing bowl 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 batter and add topping
  1. Fold the dry ingredients into the wet just until no flour streaks remain, keeping the batter thick.
  2. Pour the batter into the loaf pan and sprinkle with 1 tablespoon granulated sugar for a crackly top.
Bake and cool
  1. Bake for 55-65 minutes at 350F until a toothpick comes out clean.
  2. Cool the loaf for 15 minutes in the pan, then transfer to a rack before slicing.

Notes

For the best domed top and tender crumb, mix the batter only until the flour streaks disappear—overmixing can make the loaf tough. Store airtight at room temperature for 3 days or refrigerate up to 5 days. Freezing is yes: wrap slices or the whole loaf tightly and freeze up to 2 months. For a dairy-light option, use milk as you prefer (such as oat or almond milk) with no other changes.