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Pumpkin Bread

Pumpkin bread with a domed, crackly sugar top and moist, tender crumb. Baked until a toothpick comes out clean, then cooled for clean 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: 430
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 large
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 tbsp granulated sugar for topping
  • 0.25 cup milk
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F, then grease and line a 9x5-inch loaf pan.
  2. Set the loaf pan aside while you mix the dry ingredients.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon until evenly combined.
Mix wet ingredients
  1. Whisk pumpkin puree, vegetable oil, eggs, brown sugar, granulated sugar, milk, and vanilla extract until smooth.
Combine batter and bake
  1. Fold the dry ingredients into the wet just until no flour streaks remain.
  2. Pour the batter into the prepared pan and sprinkle with 1 tablespoon granulated sugar for the topping.
  3. Bake for 55-65 minutes at 350°F until a toothpick comes out clean.
Cool and slice
  1. Cool the loaf in the pan for 15 minutes to help it set.
  2. Transfer to a rack and cool before slicing so the crumb holds together.

Notes

For the best domed top, avoid overmixing once flour is added—stop when streaks disappear. Store tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze slices in an airtight bag for up to 3 months. To make it lighter, you can swap half the vegetable oil for unsweetened applesauce (keep bake time the same).