Spiced Pumpkin Bread

Name: Spiced Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 3/4 cups (220 g) all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp each nutmeg and cloves); 1 cup (200 g) packed brown sugar; 1/2 cup (100 g) granulated sugar; 1/2 cup (120 ml) neutral oil; 2 eggs; 1 can (15 oz) pumpkin purée; 1/3 cup (80 ml) milk

A moist, deeply spiced loaf that's mixed in two bowls with no mixer. It tastes better on day two.

Why it's here: Searches for pumpkin loaf recipes are up 234% over the last three months, the strongest seasonal baking climb right now.

Prep15 min

Cook1 hr

Total1 hr 15 min

Serves10

What you'll need

9x5 loaf panFor quick breads

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Mixing bowl setFor mixing and marinating

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Digital kitchen scaleFor accurate baking

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Ingredients

1 3/4 cups (220 g) all-purpose flour

1 tsp baking soda

1/2 tsp salt

2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp each nutmeg and cloves)

1 cup (200 g) packed brown sugar

1/2 cup (100 g) granulated sugar

1/2 cup (120 ml) neutral oil

2 eggs

1 can (15 oz) pumpkin purée

1/3 cup (80 ml) milk

Steps

Heat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with a strip of parchment.

Whisk the flour, baking soda, salt and spice in one bowl.

In a second bowl, whisk both sugars, oil and eggs until smooth, then whisk in the pumpkin and milk.

Fold the dry ingredients into the wet until no dry streaks remain. Don't overmix.

Pour into the pan and bake 55 to 65 minutes, until a toothpick in the center comes out clean.

Cool 15 minutes in the pan, then lift out and cool completely before slicing.

TipWrapped well, it keeps 4 days at room temperature or 3 months frozen.