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Pumpkin Bread

Pumpkin bread with a domed crackly sugar top and tender crumb made by whisking wet and dry ingredients separately, then baking until a toothpick comes out clean. The loaf pan bake time (55–65 minutes) gives a sturdy sliceable center with warm spice flavor.
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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: 290
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
  • 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

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and heat
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon until evenly combined.
Mix wet ingredients
  1. Whisk pumpkin puree, vegetable oil, eggs, brown sugar, granulated sugar, milk, and vanilla extract until smooth.
Combine
  1. Fold the dry ingredients into the wet ingredients just until no flour streaks remain.
Fill and top
  1. Pour the batter into the loaf pan and sprinkle the remaining 1 tablespoon granulated sugar on top.
Bake
  1. Bake for 55-65 minutes at 350F, until a toothpick comes out clean.
Cool and slice
  1. Cool for 15 minutes in the pan, then move to a rack before slicing to set the crumb.

Notes

For the best domed top, sprinkle the extra sugar evenly right before baking. Store the loaf in an airtight container at room temperature for 3 days or in the refrigerator for up to 6 days; freeze slices wrapped well for up to 2 months. For a lighter option, swap half the vegetable oil for unsweetened applesauce (texture stays moist, sweetness unchanged).