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Pumpkin Bread

Pumpkin bread with a domed, crackly sugar top—baked until the center is set and a toothpick comes out clean. This loaf uses pumpkin puree and a quick mix to make a moist, spiced slice with tender crumb.
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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
  • 1 can (15 oz) pumpkin puree
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar plus 1 tbsp for topping
  • 0.25 cup milk
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F, then grease and line a 9x5-inch loaf pan. Place the pan on a sheet pan for stability while baking.
Mix dry and wet
  1. Whisk all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon until evenly combined. Stop when the spice color is consistent throughout.
  2. Whisk pumpkin puree, vegetable oil, eggs, brown sugar, granulated sugar, milk, and vanilla extract until smooth. Keep whisking until no sugar grains are visible.
Combine and bake
  1. Fold the dry ingredients into the wet just until no flour streaks remain. Mix only to combine so the loaf stays tender.
  2. Pour the batter into the prepared loaf pan and sprinkle the top with 1 tablespoon granulated sugar. Aim for an even, light dusting over the surface.
  3. Bake at 350F for 55-65 minutes until a toothpick inserted in the center comes out clean. Look for a domed top and set edges.
Cool and slice
  1. Cool the pumpkin bread in the pan for 15 minutes. The loaf should feel firm enough to unmold without cracking.
  2. Transfer to a rack and cool before slicing. Wait until the loaf is mostly cool for clean, even slices.

Notes

Pro tip: For the crackly sugar top, sprinkle the extra 1 tablespoon sugar right before baking and avoid overmixing after adding the flour. Store covered at room temperature for up to 3 days or refrigerate up to 5 days. Freeze slices wrapped airtight for up to 2 months. For a dairy-free swap, use any unsweetened plant milk in place of milk.