From the Cook

From Rachael Langerud

1/2

Simple Pumpkin Bread

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Ingredients

Warning0 allergens identified

Simple Pumpkin Bread

nonstick cooking spray

½ cup canola oil

½ cup light brown sugar(packed)

⅓ cup granulated sugar

2 eggs

1 cup pumpkin puree

¼ cup milk

½ tsp vanilla extract

1 ¾ cups all purpose flour

1 tbsp pumpkin pie spice

1 tsp baking powder

½ tsp baking soda

½ tsp salt

Instructions

Preheat the oven to 350°F.

Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

Place the canola oil, brown sugar, granulated sugar, eggs, pumpkin puree, milk, and vanilla in a large mixing bowl. Whisk vigorously until smooth and combined.

Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not overmix.

Pour the batter into the prepared loaf pan.

Bake the pumpkin bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.

Check to see that bread is done. Remove from oven or add time as needed.

Allow bread to rest in the pan for 10 minutes, then release onto a cooling rack.

Allow bread to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top plastic bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

1
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All Reviews
5.0

Rachael Langerud

Yummmm! Loved this recipe! Perfect for breakfast or a dessert at the end of the night.

Feb 3, 2026

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring eggs, milk, and pumpkin puree to room temperature before mixing to ensure even incorporation and a tender, moist crumb structure.
Don't Overmix the Batter 🥄
Stir ingredients just until combined—overmixing develops gluten and creates a dense, tough loaf instead of the desired tender crumb.
Bloom Your Spices 🎃
Whisk pumpkin pie spice with the dry ingredients first, then briefly warm the oil before adding to amplify the spice flavors throughout the bread.
Fill Loaf Pans Strategically 🍌
Fill pans only two-thirds full and pour extra batter into lined mini loaf pans for perfectly cooked edges and faster baking without over-browning.
Cool Completely Before Slicing 🔪
Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack for at least 2 hours—this prevents crumbling and improves slice definition.