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Pumpkin Bread

Pumpkin bread with a domed, crackly sugar top made by whisking wet and dry ingredients, then baking until a toothpick comes out clean. Expect a moist orange crumb and warm cinnamon-spice flavor in every thick slice.
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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: 310
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
  • 0.25 cup milk
  • 1 tsp vanilla extract
Topping
  • 1 tbsp granulated sugar

Equipment

  • 1 sheet pan

Method
 

Preheat & prepare the pan
  1. Preheat oven to 350F, then grease and line a 9x5-inch loaf pan. Set it aside so it’s ready for batter.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon in a bowl until evenly combined. Stop when the spice color is uniform.
Mix wet ingredients
  1. Whisk pumpkin puree, vegetable oil, eggs, brown sugar, granulated sugar, milk, and vanilla extract until smooth. Scrape the bottom and sides so no sugar pockets remain.
Combine & top
  1. Fold the dry ingredients into the wet just until no flour streaks remain. The batter should look thick and cohesive with a soft orange tint.
  2. Pour batter into the prepared pan and sprinkle with 1 tablespoon granulated sugar. Aim for an even dusting so a crackly top forms.
Bake & cool
  1. Bake at 350F for 55-65 minutes, until a toothpick comes out clean. Look for a domed top with a lightly crackled surface.
  2. Cool the loaf for 15 minutes in the pan, then move it to a rack before slicing. Letting it cool helps the crumb set for clean slices.

Notes

Pro tip: don’t overmix after adding the flour—stir just until no streaks remain for a tender, moist crumb. Store wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze for up to 2 months. For a lighter version, use half the vegetable oil replaced with unsweetened applesauce (texture stays moist, flavor still reads pumpkin-spice-forward).