Pumpkin Bread

🎃Why You'll Love This Halloween Recipe

Pumpkin bread is the undisputed king of fall baking searches every single year — and this version earns the crown. One bowl, no mixer, pantry staples, and a full hour of your kitchen smelling like a pumpkin spice candle. The secret is oil plus pumpkin puree for a crumb that stays soft for days.

🧺Ingredients for Pumpkin Bread

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice
• 1/2 tsp ground cinnamon, plus more for topping
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 1/3 cup milk
• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract
• 2 tbsp coarse sugar, for topping

👩‍🍳How to Make Pumpkin Bread Step by Step

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.
2. Whisk the flour, baking soda, salt, pumpkin pie spice, and cinnamon in a large bowl.
3. In a second bowl, whisk the eggs, both sugars, oil, milk, pumpkin puree, and vanilla until smooth.
4. Pour the wet into the dry and fold just until no flour streaks remain. Do not overmix.
5. Scrape into the pan, smooth the top, and sprinkle with coarse sugar and a dusting of cinnamon.
6. Bake 55-65 minutes until a toothpick comes out with moist crumbs. Cool in the pan 15 minutes, then turn out to cool completely before slicing.

🍂Halloween Party Serving Ideas

Serve thick slices with salted butter or a smear of cream cheese for breakfast, or toast slices and top with apple butter vibes alongside Apple Cider Donut Cake. It also makes a lovely edible gift wrapped in parchment with twine for Halloween party hosts.

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❓Frequently Asked Questions

Why is my pumpkin bread gummy in the middle?

Usually too much pumpkin puree or underbaking. Use exactly 1 3/4 cups of puree (one 15-oz can) and bake until a toothpick shows moist crumbs, not wet batter.

Can I freeze pumpkin bread?

Yes! Wrap the cooled loaf tightly in plastic wrap and foil; freeze up to 3 months. Thaw overnight at room temperature.

Can I make muffins instead?

Absolutely — divide the batter among 12 lined muffin cups and bake 20-24 minutes at 350°F.