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Pumpkin Bread

Pumpkin bread with a tender, moist orange crumb and a classic cracked top, baked in a greased 9x5 loaf pan. It’s a quick one-bowl dry mix plus a smooth pumpkin-sugar mixture, folded just until combined for the best texture.
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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: 320
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 stand mixer

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt in a large bowl until evenly combined with no spice streaks.
Mix the wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk or buttermilk in a separate bowl until completely smooth.
Combine wet and dry
  1. Pour the wet mixture into the dry mixture and fold until just combined, leaving a few streaks of flour (do not overmix).
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top so it rises evenly.
Bake to doneness
  1. Bake for 60-65 minutes at 350F until a toothpick inserted in the center comes out clean, with a deep golden crust and a crack along the top.
Cool and slice
  1. Cool the loaf in the pan for 15 minutes, then remove it and cool completely before slicing to set the moist crumb.

Notes

For the best crumb, fold the batter only until the dry flour is no longer visible—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 sliced portions up to 2 months. For a lighter option, replace half the vegetable oil with unsweetened applesauce while keeping the bake time the same.