Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
Wet Ingredients
- ¾ cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup milk
- 1 tsp vanilla extract
Cinnamon Sugar Topping
- 3 tbsp sugar
- 1 tsp cinnamon
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease or line a 9×5 loaf pan.
- Mix Dry Ingredients: Whisk flour, sugars, spices, baking soda, baking powder, and salt.
- Mix Wet Ingredients: Whisk pumpkin puree, oil, eggs, milk, and vanilla until smooth.
- Combine: Pour wet into dry and stir gently until just combined.
- Add Topping: Pour batter into loaf pan. Sprinkle cinnamon sugar on top.
- Bake: Bake 55–65 minutes. Toothpick should come out clean.
- Cool: Cool 10 minutes in pan, then transfer to rack.
Notes
Storage Tips
- Store airtight at room temp up to 4 days.
- Freeze slices for up to 3 months.
Expert Tips
- Use fresh spices for best flavor.
- Do not overmix—this keeps the loaf tender.
- Start checking at 50 minutes; ovens vary.
Creative Variations
- Chocolate Chip: Fold in ½ cup chocolate chips.
- Cream Cheese Swirl: Swirl a sweetened cream cheese mixture before baking.
- Nutty: Add ½ cup pecans or walnuts.
- Muffins: Bake 18–22 minutes at 350°F.
FAQ
Can I use fresh pumpkin? Yes—cook, puree, and drain well.
Gluten-free option? Use a 1:1 gluten-free flour blend.
Missing spices? Substitute 1½ tsp pumpkin pie spice.
Double batch? Use 2 loaf pans and bake same time.