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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.
Print Recipe
Course: Dessert
Ingredients Method

Ingredients
  

Dry Ingredients
  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 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 (not pumpkin pie filling)
  • 1/2 cup neutral oil (canola or vegetable)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup milk

Method
 

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

Make the Pumpkin Batter

  1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  2. In a separate large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, oil, eggs, vanilla extract, and milk until smooth.
  3. Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
  4. Spoon the batter into the prepared loaf pan, pressing it gently into all of the harvest details. Smooth the top.
  5. 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

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