Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon melted butter
- ½ cup powdered sugar
- 1 tablespoon milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick cooking spray. For easy removal, line the bottom and sides with parchment paper, leaving a slight overhang on the long sides to act as a handle later.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no large lumps of flour or spice, as this ensures an even rise and consistent flavor throughout the loaf.
- In a large bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or an electric mixer on medium speed to beat the ingredients until the mixture is smooth and vibrant orange. Make sure the eggs are fully incorporated into the pumpkin base.
- Gradually add the dry ingredients into the wet ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as overworking the gluten can lead to a tough, rubbery bread. Stop as soon as you see no more streaks of white flour.
- In a small bowl, mix the sugar, ground cinnamon, and melted butter until it forms a wet, sandy consistency. This mixture will create that beautiful dark ribbon inside your pumpkin bread during the baking process.
- Pour about half of the pumpkin batter into the prepared loaf pan and spread it evenly. Sprinkle the cinnamon sugar mixture over the top of this layer. Pour the remaining pumpkin batter over the cinnamon layer. Take a butter knife or a skewer and gently swirl it through the batter in a “Z” or figure-eight motion. Do not over-swirl, or the colors will blend into one.
- Place the pan in the center of the oven and bake for 50 to 60 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs. If the top starts browning too quickly, loosely cover the pan with aluminum foil for the last 15 minutes.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the bread cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Once the bread is at room temperature, drizzle the glaze generously over the top. Let the glaze set for a few minutes before slicing.
- Cook Time: 1 hour 15 minutes