This pumpkin bread is a cozy update to the classic recipe. While older versions skipped vanilla extract, adding it here makes all the difference. The vanilla gently softens the spice notes and gives the bread a smooth, well-rounded flavor—a little pastry chef’s trick that elevates the whole loaf. Just be sure to bake it fully; underbaking can leave you with a soggy center. A simple toothpick test will help you avoid that and ensure the perfect texture every time.
INGREDIENTS:
3 large eggs
1 1/2 cups (1- 15 oz. can) pumpkin puree
2/3 cup vegetable oil
1 cup sugar
1/2 cup brown sugar (packed)
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1½ cups all-purpose flour
METHOD:
Preheat oven to 350ºF. Mist a 9 x 5-inch loaf pan with baking spray.
In a medium-large bowl, whisk eggs until smooth. Add pumpkin puree and whisk again. Stir in oil, both sugars, and vanilla until well combined.
Add pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Mix until incorporated.
Add flour and stir just until no streaks remain.
Pour batter into prepared pan. Bake on the lower third rack for 60–65 minutes. After 40–45 minutes, check the top; if it’s browning too quickly, tent loosely with foil. Continue baking until a toothpick inserted in the center comes out clean.
