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Easy Pumpkin Bread Recipe

This easy pumpkin bread recipe is a foolproof classic that your entire family will love. It's perfect for using canned pumpkin and features a delicious cinnamon sugar crust.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Bread
  • 0.5 cup granulated sugar (100g)
  • 0.25 cup brown sugar (50g)
  • 0.33 cup vegetable oil (79ml)
  • 1 cup pumpkin puree ((not pumpkin pie mix))
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 0.5 teaspoon salt
  • 1 teaspoon baking soda
  • 0.33 cup buttermilk ((or 1/3 cup milk + 1 tsp vinegar or lemon juice))
  • 2 cups all-purpose flour (248g)
For the Topping
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Spray a 9x5-inch or 8x4-inch loaf pan with cooking spray.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and pumpkin puree. Stir in the eggs, pumpkin pie spice, salt, and baking soda until well combined. Mix in the buttermilk and then the flour until just combined. Do not overmix.
  3. Pour the batter into the prepared loaf pan. In a small bowl, combine the topping sugar and cinnamon, then sprinkle evenly over the top of the batter.
  4. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. If you prefer a slightly gooier center, test by inserting the toothpick only partway.
  5. Let the bread cool in the pan for about 10-15 minutes before removing it to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Notes

For a gluten-free option, substitute 1:1 Gluten Free All Purpose Flour (like Bob's Red Mill) in an equal amount for the all-purpose flour. Don't overbake the bread to ensure it stays moist. Using brown sugar also contributes to its softness.