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Sliced pumpkin bread loaf with a crackly sugared top and visible spiced crumb on a wooden cutting board

Pumpkin Bread

A moist, spiced quick bread made with pure pumpkin puree and finished with a crackly sugared top
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Baking, Desserts & Sweets, Quick Bread Basics
Cuisine: American, Autumn / Fall Seasonal
Ingredients Method Notes

Ingredients
  

  • 1¾ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 15 ounces pure pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup neutral oil
  • 2 large eggs
  • ⅓ cup whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar
  • ¼ cup pepitas optional

Method
 

  1. Whisk the flour, leaveners, salt, and spices together.
  2. Whisk the pumpkin puree with both sugars until smooth.
  3. Whisk in the oil, eggs, milk, and vanilla.
  4. Fold in the dry ingredients in two additions until just combined.
  5. Pour into a prepared 9x5 loaf pan and smooth the top.
  6. Sprinkle with turbinado sugar and pepitas.
  7. Bake at 350°F for 55 to 65 minutes, tenting with foil if browning too fast.
  8. Check doneness with a toothpick at the 50 minute mark.
  9. Cool in the pan 15 minutes, then lift out by the parchment.
  10. Cool on a rack at least 30 minutes before slicing.

Notes

Storage: Keeps wrapped at room temperature up to 3 days, refrigerated up to a week, or frozen up to 3 months.
Allergens: Contains egg, dairy, and wheat.
Notes: Nutrition values are estimates based on USDA FoodData Central data.