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Harvest Pumpkin Bread

A moist and spiced pumpkin bread that's super easy to make! Bake it in a harvest loaf pan for a super festive presentation.
Course Dessert

Ingredients

Dry Ingredients

  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup light brown sugar, packed
  • 1 cup granulated sugar

Wet Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup neutral oil (canola or vegetable)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup milk

Instructions

Prep

  • Preheat oven to 350°F.
  • Generously grease every nook of your harvest loaf pan with butter or oil.

Make the Pumpkin Batter

  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  • In a separate large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, oil, eggs, vanilla extract, and milk until smooth.
  • Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
  • Spoon the batter into the prepared loaf pan, pressing it gently into all of the harvest details. Smooth the top.
  • Bake at 350°F for 55–65 minutes, depending on your pan's depth. A skewer inserted into the deepest pumpkin section should come out clean or with a few moist crumbs.

Removing the Loaf

  • Let the loaf cool in the pan for 15 minutes.
  • Gently loosen the edges with a plastic or silicone knife.
  • Place a cooling rack over the pan and carefully invert it.
  • Lift the pan away slowly and allow the loaf to cool completely before slicing.