Bread/ Cake

Pumpkin Bread

pumpkin bread

What the heck, it’s fall. I don’t understand it (I don’t understand most things though). Soon there’s gonna be a big freaking turkey in my face. And then there’s gonna be a bunch of freaking pine needles stabbing me in the face as I struggle to chop down a tree from my parent’s backyard (yeah, that’s a real thing). I guess we’ll kick things off with some pumpkin. Dip our toes in, you know? This here is a tall, hefty loaf topped with loads of cinnamon sugar. It’s what I like to call, lazy ass baking, which we know I’m all for. A bowl, a whisk, easy ingredients. Is it in my stomach yet? 

Now for what you really came here for. A rant of course (heeeere we go). I hate loaf pans. The sides and edges of loaves get over-baked while the middle doesn’t. I never have the correct sized pan so the loaf turns out too small. I know I need to buy new pans okay, don’t yell at me. But even with the correct sized pan, they’re not up to my loaf size standards and they just suuck. That extra ‘u’ wasn’t a mistake. I want a big ass, tall loaf. I hate small baked goods in general. Yeah I’m a straight hater alright. What am I, a child? I’m talking physically, not mentally. We all know I’m quite childish mentally. I need sustenance.

With that being said, none of that was a problem with this loaf. It turned out great! It’s simple, moist, delicious, and yeah, pretty hefty, ripped and shredded . Also, I made a side of cream cheese frosting to go along with it because, why the hell not? I don’t need an excuse. Slather some on!

Hope you enjoy my friends!

“If I never ate another pumpkin-flavored thing again, I would be just fine. Except for pumpkin pie, I love pumpkin pie.” – My sister, Jen. 

Pumpkin Bread

Print Recipe
Serves: 8 Cooking Time: 65-75 minutes


  • Bread
  • 1 15-ounce can (1 3/4 cups) pumpkin puree
  • 1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
  • 3 large eggs
  • 1 2/3 (330 grams) cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea or table salt
  • 3/4 teaspoon ground cinnamon
  • Heaped 1/4 teaspoon fresh grated nutmeg
  • Heaped 1/4 teaspoon ground ginger
  • 2 1/4 cups (295 grams) all-purpose flour
  • Topping
  • 1 tablespoon (12 grams) granulated sugar
  • 1 teaspoon ground cinnamon



Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray (see notes below regarding pan size). I lined mine with parchment paper to ensure an easy release.


In a medium bowl, sift flour. Add in baking powder, baking soda, salt, cinnamon, nutmeg, ginger and whisk until combined.


In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth.


Add the dry ingredients to the pumpkin mixture and whisk until just combined.


Scrape batter into the prepared pan and smooth the top.


In a small dish, stir together the sugar and cinnamon. Evenly sprinkle over the top of the batter.


Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) comes out batter-free making sure to rotate the pan once during baking time for even coloring.


Either cool cake in pan for 10 minutes and the remove it, or cool completely in pan. Cooling completely in the pan allows the cinnamon sugar topping to better adhere to the cake.


Slice and enjoy!


I used a 9x5 inch loaf pan and it was perfect. If using a 8x4 loaf pan, fill about 2/3 to 3/4 full and, depending on how much batter is left, either fill up another loaf pan or make muffins with whatever is remaining. Recipe slightly adapted from: Smitten Kitchen.

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