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Pumpkin Bread

Pumpkin bread with a crackly golden sugar crust and warm pumpkin pie spice. Made with a simple one-bowl batter and baked in a 9x5-inch loaf pan until a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.75 cup all-purpose flour
baking soda
  • 1 tsp baking soda
salt
  • 0.5 tsp salt
pumpkin pie spice
  • 2 tsp pumpkin pie spice
granulated sugar
  • 1 cup granulated sugar
brown sugar
  • 0.5 cup brown sugar
eggs
  • 2 eggs large
vegetable oil
  • 0.5 cup vegetable oil
pumpkin puree
  • 1 cup pumpkin puree
water
  • 0.25 cup water
coarse sugar
  • 2 tbsp coarse sugar for topping

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until evenly combined.
Mix the wet ingredients
  1. Beat the granulated sugar, brown sugar, eggs, and vegetable oil until smooth and combined.
Combine batter
  1. Stir in the pumpkin puree and water until the batter looks uniform.
Finish batter
  1. Fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
Fill and top
  1. Pour the batter into the loaf pan and sprinkle coarse sugar on top.
Bake
  1. Bake at 350°F for 50-55 minutes, until a toothpick comes out clean.
Cool and unmold
  1. Cool in the pan for 10 minutes, then turn the loaf out onto a rack to finish cooling.

Notes

Pro tip: If the top browns before the center sets, tent the loaf loosely with foil for the remaining bake time. Store tightly wrapped at room temperature for up to 4 days; freeze wrapped slices for up to 2 months. Dietary swap: for a dairy-free option it already qualifies, and you can use a plant-based egg substitute in a 1:1 amount to make it egg-free.