Pumpkin bread is fall in a loaf. Moist. Warmly spiced. Crackly sugar crust. No mixer. One bowl. 10 minutes to prep. Make two loaves. One for sharing. One for hiding.
Makes 1 loaf.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment.
Mix Dry
In a large bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Mix Wet
Add granulated sugar, brown sugar, eggs, pumpkin puree, oil, milk, and vanilla. Mix until just combined (don’t overmix).
Bake
Pour batter into prepared pan. Smooth the top. Bake 55-65 minutes until a toothpick comes out clean.
Cool & Serve
Cool in pan 15 minutes, then transfer to a wire rack. Slice. Butter generously. Or don’t. It’s perfect either way.
Summary
Prep Time: 10 min | Bake Time: 60 min | Total: 1 hour 10 min
Yield: 1 loaf | Difficulty: Easy
Storage Notes
Counter (wrap tightly): 5 days. Freezer: 3 months. This bread actually gets more moist and flavorful on day two. Perfect for making ahead. Slice and freeze for toast anytime.
