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Pumpkin Bread

Pumpkin bread with a tender, moist orange crumb and a classic crackled top. Made by mixing wet into dry until just combined, then baking until a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.25 cup milk or buttermilk

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Preheat and prep
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Grease the loaf pan so the pumpkin bread releases cleanly after baking.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt in a large bowl until evenly combined.
  2. Break up any spice lumps while whisking so the loaf bakes with consistent flavor.
Mix wet ingredients
  1. Whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk or buttermilk in a separate bowl until completely smooth.
  2. Keep whisking until the mixture looks uniform and glossy with no visible sugar streaks.
Combine and bake
  1. Pour the wet ingredients into the dry ingredients and fold until just combined, leaving a few streaks of flour.
  2. Pour the batter into the prepared loaf pan and smooth the top.
  3. Bake for 60-65 minutes at 350F, until a toothpick inserted in the center comes out clean.
Cool and slice
  1. Cool the pumpkin bread in the pan for 15 minutes.
  2. Remove the loaf and cool completely before slicing for clean slices and a set crumb.

Notes

For the best tender crumb, stop mixing as soon as the batter looks just combined—overmixing can make pumpkin bread tough. Store tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze the fully cooled loaf (sliced or whole) for up to 3 months. For a dairy-light option, use milk rather than buttermilk if needed; the loaf will still bake up moist and spiced.