Baking
Brown Sugar Pumpkin Bread
Makes 1 loaf · 15 min prep + 60 min bake
One bowl, one loaf, and the whole kitchen smelling like October. This pumpkin bread leans on brown sugar for a soft, moist crumb and a crackly sugared top. Use your own roasted sugar-pie pumpkin or a can of plain pumpkin — either way it slices beautifully the next morning with coffee.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1 cup packed brown sugar
- 1/2 cup granulated sugar, plus 1 tablespoon for the top
- 1/2 cup neutral oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment.
- In a bowl whisk the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a large bowl whisk the pumpkin, brown sugar, 1/2 cup granulated sugar, oil, eggs, milk, and vanilla until smooth.
- Fold the dry ingredients into the wet just until no streaks remain — do not overmix.
- Scrape into the pan, smooth the top, and sprinkle with the remaining 1 tablespoon sugar.
- Bake 55 to 65 minutes, until a toothpick in the center comes out with a few moist crumbs.
- Cool in the pan 15 minutes, then turn out onto a rack to cool completely before slicing.