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Pumpkin Bread

Pumpkin bread with a domed, crackly sugar top made with pumpkin puree and pumpkin pie spice. Moist, tender crumb with a clean toothpick finish after baking in a greased loaf pan.
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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: 330
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
Topping
  • 1 tbsp granulated sugar

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat oven to 350F, then grease and line a 9x5-inch loaf pan. Visual cue: pan should be fully coated so the loaf releases cleanly.
  2. Whisk all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon in a bowl. Visual cue: mixture should look evenly speckled with spices.
Mix the batter
  1. Whisk pumpkin puree, vegetable oil, eggs, brown sugar, granulated sugar, milk, and vanilla extract until smooth. Visual cue: batter should look glossy and uniform with no streaks.
  2. Fold the dry ingredients into the wet just until no flour streaks remain. Visual cue: stop mixing as soon as the flour disappears to keep the loaf tender.
Bake
  1. Pour batter into the pan and sprinkle with 1 tablespoon granulated sugar. Visual cue: sugar should sit on top as a light, even layer.
  2. Bake at 350F for 55-65 minutes, until a toothpick comes out clean. Visual cue: loaf should be domed and lightly cracked on top.
Cool and slice
  1. Cool the loaf 15 minutes in the pan, then transfer to a rack before slicing. Visual cue: steam should subside and the loaf should feel set, not wet in the center.

Notes

Pro tip: pack brown sugar for better moisture and flavor, and fold the dry ingredients in gently to avoid a tough crumb. Store airtight at room temperature for up to 3 days or in the fridge for up to 5 days; freeze slices for up to 2 months. For a lower-sugar swap, use 3/8 cup brown sugar and reduce granulated sugar by 2 tablespoons without changing the bake time.