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Pumpkin Bread

Pumpkin bread with warm cinnamon spice and a tender, moist orange crumb, baked in a 9x5 loaf pan. Mix wet into dry just until combined to keep the loaf from becoming tough.
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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: 310
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

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan so the loaf releases cleanly after baking.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt together in a large bowl until the spices are evenly distributed.
Mix wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar (packed), vegetable oil, eggs, vanilla extract, and milk or buttermilk in a separate bowl until completely smooth.
Combine and bake
  1. Pour the wet mixture into the dry ingredients and fold until just combined, keeping a few streaks of flour so the batter doesn’t get overworked.
  2. Pour the batter into the prepared loaf pan and smooth the top for an even bake.
  3. Bake at 350F for 60-65 minutes until a toothpick inserted in the center comes out clean.
Cool and slice
  1. Cool the pumpkin bread in the pan for 15 minutes so it sets and the crumb firms up.
  2. Remove from the pan and cool completely before slicing to keep the loaf from crumbling and to highlight the moist orange crumb.

Notes

For the best tender crumb, fold the batter only until the dry flour disappears—overmixing can make quick breads dense. Store tightly wrapped at room temperature for 2 days or refrigerate up to 5 days; freeze slices in a freezer-safe bag for up to 2 months and thaw overnight in the fridge. For a lower-sugar option, reduce granulated sugar by 2 tablespoons and use a sugar substitute for the remaining sweetness (the texture may be slightly softer).