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Fall Baking

Fall baking with pumpkin puree and pumpkin pie spice for a tender, evenly baked quick bread. Mix wet and dry just until combined, then bake until a toothpick test comes out clean.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F, and prepare a baking pan for easy release. Confirm the oven is fully at temperature before mixing.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, baking soda, and pumpkin pie spice until evenly speckled. The mixture should look uniform with no visible spice clumps.
Mix the wet ingredients
  1. Mix the pumpkin puree, granulated sugar, eggs, and vegetable oil until smooth and glossy. Stop when the mixture is consistent, with no streaks of oil.
Combine and bake
  1. Combine the wet and dry ingredients until just mixed. Scrape the sides and stop as soon as no dry flour remains.
  2. Pour the batter into the prepared pan and bake at 350°F for 45-50 minutes. The top should look set, and a toothpick inserted in the center should come out clean.
Cool and serve
  1. Cool before slicing and serving. The loaf should firm up so clean slices hold their shape.

Notes

Pro tip: briefly warming the pumpkin pie spice in a dry pan for 30-60 seconds can deepen the aroma before mixing. Store covered in the refrigerator for up to 4 days; freeze sliced portions for up to 2 months. For a dairy-free swap, ensure your recipe additions (if any) don’t contain butter or milk—this base recipe uses eggs and oil instead.