Description
This ultra-moist pumpkin bread features a tender, dense crumb and a crackly cinnamon sugar crust. Made with oil for maximum moisture and baked in one bowl, it’s a reliable fall favorite that freezes beautifully.
Ingredients
Scale
- 15 oz (425g) 100% pure pumpkin puree
- 3/4 cup (180ml) vegetable oil or canola oil
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar (light or dark)
- 2 large eggs, room temperature
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- Cinnamon Sugar Topping: 2 tbsp granulated sugar, 1 tbsp brown sugar, 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 loaf pan with parchment paper, leaving an overhang on the long sides, and lightly spray with non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg until no clumps remain.
- In a large bowl, whisk the vegetable oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking after each addition. Add pumpkin puree and whisk until smooth and glossy.
- Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold gently until the flour just disappears. Do not overmix.
- Pour batter into the prepared loaf pan. In a small bowl, mix the cinnamon sugar topping ingredients and sprinkle evenly over the batter, pressing gently to adhere.
- Bake for 55-65 minutes. At the 45-minute mark, check the bread; if the top is browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with moist crumbs, and the internal temperature reaches 200°F (93°C).
- Let the bread cool in the pan for 10 minutes. Lift out using the parchment overhang and place on a cooling rack to cool completely before slicing.
Notes
[‘Do not use pumpkin pie filling; use 100% pure pumpkin puree.’, ‘Ensure eggs are at room temperature for better emulsification.’, ‘Do not overmix the batter to avoid a tough, dense loaf.’, ‘If using a glass or dark non-stick pan, reduce oven temperature by 25°F.’, ‘This bread freezes well for up to 3 months when wrapped tightly in plastic and foil.’]
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 280
- Sugar: 30
- Sodium: 350
- Fat: 12
- Saturated Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
Keywords: pumpkin bread, cinnamon sugar crust, moist pumpkin bread, fall baking, one bowl recipe, gluten-free option, vegan option