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Pumpkin Bread

Pumpkin bread with a domed crackly sugar top and a tender crumb made by whisking wet and dry ingredients separately, then baking until a toothpick comes out clean. This American loaf is thick, moist, and evenly spiced with pumpkin pie spice and cinnamon.
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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: 420
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 preheat
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan. Use a lined loaf pan so the bread releases cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon in a bowl until evenly combined. The dry mix should look uniformly speckled with spices.
Mix wet ingredients
  1. Whisk pumpkin puree, vegetable oil, eggs, brown sugar, granulated sugar, milk, and vanilla extract until smooth. Stop mixing once the batter looks glossy and free of streaks.
Combine and fill the pan
  1. Fold the dry ingredients into the wet just until no flour streaks remain. Overmixing will make the loaf tougher, so mix only until combined.
  2. Pour the batter into the loaf pan and sprinkle the remaining granulated sugar (1 tablespoon) over the top for a crackly finish. Aim for an even layer.
Bake and cool
  1. Bake at 350F for 55-65 minutes, until a toothpick comes out clean. The top should look domed and set.
  2. Cool the loaf for 15 minutes in the pan, then transfer to a rack before slicing. Letting it cool helps the crumb firm up for clean slices.

Notes

For the best domed top, make sure the oven is fully preheated to 350F and avoid overmixing after the dry ingredients are added. Store tightly wrapped at room temperature for 2-3 days or refrigerate for up to 1 week; freeze slices in an airtight container for up to 3 months. For a dairy-light option, swap the milk with an equal amount of unsweetened oat milk.