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Breads
Pumpkin Bread
Every September my entire personality becomes pumpkin bread. I'm not ashamed. This recipe has been in rotation for years because it nails the three things most pumpkin breads get wrong: it's insanely moist (oil-based, not butter), the spice blend is actually balanced (not just a dump of pumpkin pie spice), and it has this crackly cinnamon-sugar crust on top that shatters when you slice it. Most pumpkin bread recipes taste like cinnamon bread with a can of pumpkin vaguely in the vicinity. This one tastes like PUMPKIN. Deep, earthy, warm, with spices that hit individually instead of blending into one muddy note. I've made this for Thanksgiving, for neighbors, for coworkers, for people I wanted to impress, and for myself at midnight on a Tuesday because I had half a can of pumpkin left. Every single time, same reaction: 'holy sh*t, what's in this?'
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Topping: 2 tbsp granulated sugar + 1/2 tsp cinnamon
Instructions
- 1
Prep
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper with overhang. Make sure you're using pumpkin PUREE, not pumpkin pie filling. Pie filling has sugar and spices already mixed in and will make the bread way too sweet and weirdly textured. The can should say '100% pure pumpkin' on the label.
- 2
Mix the dry ingredients
In a medium bowl, whisk together 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/8 tsp cloves. I know that seems like a lot of individual spices when you could just use pumpkin pie spice. But pre-mixed spice blends are usually heavy on cinnamon and light on everything else. Measuring them individually lets you balance the flavors properly. The nutmeg and cloves should be supporting players, not headliners.
- 3
Mix the wet ingredients
In a large bowl, whisk together 1 cup pumpkin puree, 1/2 cup oil, 1 cup brown sugar, 1/4 cup granulated sugar, 2 eggs, and 1 tsp vanilla until smooth and uniform in color. Oil instead of butter is intentional. Oil produces a more moist bread because it stays liquid at room temperature while butter solidifies. This bread will stay moist for days because of the oil.
- 4
Combine
Pour the dry ingredients into the wet and fold with a spatula until just combined. A few small streaks of flour are fine. Don't overmix or the bread will be dense and tough. The batter will be thick and deeply orange-brown.
- 5
Top and bake
Pour batter into prepared pan and smooth the top. Mix 2 tbsp sugar and 1/2 tsp cinnamon together and sprinkle evenly over the top. This creates that gorgeous crackly crust. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. The sugar crust will be golden and crackly. If the top browns too fast, tent with foil after 40 minutes.
- 6
Cool
Let the bread cool in the pan for 15 minutes, then turn out onto a wire rack. Let it cool for at least another 20 minutes before slicing. The temptation to cut into it immediately is real but the structure needs time to set. A warm slice with butter or cream cheese is the correct way to experience this bread for the first time.
Baker's Notes
- Canned pumpkin puree, NOT pumpkin pie filling. I can't stress this enough. Pie filling has added sugar and spices that will throw off the entire recipe.
- Oil makes this bread moist. Butter makes bread taste great but dries out faster. For a bread that stays soft for days, oil is the better fat here.
- The individual spice blend matters. Don't just dump in 2 tablespoons of pumpkin pie spice. The ratios in pre-mixed blends are usually off.
- Add 1/2 cup chocolate chips or toasted pecans if you want to be extra. Both are incredible in pumpkin bread.
Nutrition
Calories
245
Fat
10g
Carbs
37g
Protein
3g
Sugar
22g
Serving
1 slice
Notes
FAQ
Can I use fresh pumpkin instead of canned?
Why is my pumpkin bread gummy in the center?
Can I make this into muffins?
How long does pumpkin bread last?
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