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The BEST Pumpkin Bread
This is the BEST Pumpkin Bread you will ever taste with its incredibly soft and moist texture, plush crumb, and perfectly spiced pumpkin flavor. It is easy to make in one bowl with simple ingredients and bakes up tall with a cinnamon sugar crust that you will find irresistible.
Ingredients
Pumpkin Bread Batter:
- 1 cup plus 2 tbsp (10oz) pure pumpkin puree
- ½ cup (110g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- ⅓ cup (80ml) neutral oil such as sunflower or canola oil
- ¼ cup (60ml) whole milk, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1 ½ cups (215g) all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon*
- ¼ teaspoon ground ginger*
- ⅛ teaspoon fresh grated nutmeg*
- ⅛ teaspoon ground cloves*
- ½ teaspoon fine table salt
Cinnamon Sugar Topping:
- 1 tablespoon (15g) packed light brown sugar
- ¼ teaspoon ground cinnamon
*You can also add 1 ½ teaspoons of pumpkin pie spice (or make your own homemade pumpkin pie spice) in place of all of the spices
Instructions
- Heat oven to 350 degrees F. Line an 8.5x4.5-inch loaf pan with parchment leaving a 2-inch overhang along the sides for easy removal.
- Combine pumpkin puree with both types of sugar in a large bowl and whisk to blend well and help dissolve the sugar. Add eggs and oil and whisk to incorporate. Mix in milk and vanilla until smooth.
- Sift flour, baking powder, baking soda, spices and salt into a large bowl and whisk to blend evenly. Add these dry ingredients to the bowl with the wet ingredients and fold together until evenly combined, being careful not to over-mix.
- Spread batter into prepared pan and smooth the top.
- Combine brown sugar and cinnamon in a small bowl and blend well. Sprinkle it all over the top of the batter. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean. Rotate the pan halfway through baking if desired for even browning on top.
- Transfer the pan to a wire rack and let cool for 20-30 minutes before lifting out of the pan and allowing to cool further. Serve it warm, cold or at room temperature. It is moist and delicious either way.
