3h 15m$4.81Pumpkin Spice Bread
A tender pumpkin quick bread sweetened with light brown sugar and scented with pumpkin pie spice. Vegetable oil keeps the crumb moist, while a thorough bake gives it a center that slices cleanly.
Shopping options
Vanilla extract
1 Teaspoon
McCormick Pure Vanilla Extract
8%
All-purpose flour
2 Cup
Gold Medal™ All Purpose Flour
11%
Ground pumpkin pie spice
2 Teaspoon
Spice Islands® Pumpkin Pie Spice
6%
Vegetable oil
0.5 Cup
Kroger® 100% Pure Vegetable Oil
13%
Canned pumpkin puree
1.5 Cup
Libby's 100% Pure Canned Pumpkin
85%
Baking powder
0.5 Teaspoon
Kroger® Baking Powder
1%
Light brown sugar, packed
1.25 Cup
Kroger® Light Brown Sugar
28%
Large eggs
2 Each
Kroger® Grade A Large White Eggs
17%
Fine salt
0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Baking soda
1 Teaspoon
ARM & HAMMER Pure Baking Soda
1%
Cost Summary
· only what you use
per serving · 12 servings
Cook this recipe
- All-purpose flour-2 cups
- Canned pumpkin puree-1.5 cups
- Light brown sugar-1.25 cups
- Large eggs-2 each
- Vegetable oil-0.5 cups
- Ground pumpkin pie spice-2 teaspoons
- Baking soda-1 teaspoon
- Vanilla extract-1 teaspoon
- Baking powder-0.5 teaspoons
- Fine salt-0.5 teaspoons
Wash your hands with soap and water, and start with clean work surfaces and utensils. Heat the oven to 350°F with a rack in the middle. Line the loaf pan with parchment paper, folding it into the corners and leaving enough overhang along the long sides to lift out the bread.
In one bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt until evenly combined.
In the second bowl, whisk the pumpkin puree, brown sugar, eggs, vegetable oil, and vanilla until smooth, breaking up any lumps of sugar. Wash your hands after handling the raw eggs.
Wash hands after handling raw eggs.
Add the flour mixture to the pumpkin mixture. Fold gently with the spatula, scraping the bottom and sides of the bowl, just until no dry flour remains. Avoid beating the batter; excessive mixing can make the bread tough. Do not taste the raw batter.
Do not taste raw batter; raw flour and eggs can carry harmful bacteria.
Wash batter-coated utensils and surfaces before reusing them.
Scrape the batter into the lined pan and smooth the top. Bake for 60–75 minutes, beginning to check at 60 minutes. If the top is getting dark before the center is baked, loosely cover it with foil.
Check the deepest part of the center, not just the surface crack. The bread is ready when a wooden skewer comes out clean with a few moist crumbs but no glossy batter, and the center registers 200–205°F on an instant-read thermometer. If needed, continue baking in 5-minute increments and check again.
Clean the thermometer probe before and after checking the loaf.
Set the pan on the wire rack and let the bread cool for 15 minutes. Lift it out using the parchment, gently peel the paper away from the sides, and cool on the rack for about 90 minutes, until completely cool. Cut into 12 slices with a serrated knife.
Use oven mitts when handling the hot pan.
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