Pumpkin Bread

A moist, warmly spiced pumpkin loaf with a tender crumb, brown sugar sweetness, and a simple one-bowl method.

Prep: 15 min · Cook: 60 min · Yield: 10 · Method: Oven

Ingredients

• 1.75 cups all-purpose flour
• 1 teaspoon baking soda
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 1 cup pumpkin puree
• 0.75 cup packed light brown sugar
• 0.5 cup neutral vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Cooking instructions

1. Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment, leaving overhang on the long sides. (about 5 min) — 350°F
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. (about 3 min)
3. In a large bowl, whisk the pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth. (about 3 min)
4. Add the dry ingredients to the pumpkin mixture and fold just until no dry streaks remain. Do not overmix. (about 2 min)
5. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out with a few moist crumbs and the loaf reaches 200°F to 205°F internally, about 55 to 65 minutes. (about 60 min) — 350°F
6. Cool the loaf in the pan for 15 minutes, then lift it out using the parchment and cool completely on a wire rack before slicing. (about 30 min)