Step 1: Prepare Your Oven and Baking Pan

Before mixing any ingredients, preheat your oven to 350°F (175°C). This ensures your oven reaches the perfect temperature for baking your bread evenly.

Next, prepare a 9×5 inch loaf pan. Spray it well with a non-stick cooking spray, then line the bottom with parchment paper. This lining helps the bread release easily from the pan after baking and keeps the loaf intact.

Step 2: Combine the Dry Ingredients

In a medium bowl, add the 1½ cups of all-purpose flour. To this, add 1 tablespoon of pumpkin pie spice — this is what gives the bread that signature warm, spicy flavor, reminiscent of classic pumpkin pie.

Then mix in ½ teaspoon each of baking powder, baking soda, and salt. These ingredients help the bread rise perfectly and balance the sweetness and moisture for the right texture.

Set this bowl aside for now.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, combine the wet ingredients:

• ½ cup pumpkin puree (fresh or canned)
• 1½ cups sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Begin by whisking the pumpkin puree and sugar together until smooth. Then pour in the vegetable oil and continue whisking. The eggs should be cracked separately into a small bowl first to avoid any shell pieces, then added to the mixture one at a time, whisking well after each. Finally, stir in the vanilla extract.

This combination should be smooth and uniform, a rich orange color with a slightly glossy surface.

Step 4: Combine Wet and Dry Mixtures

Add the dry flour mixture into the wet mixture. It’s best to add it gradually and gently fold it in using a spatula or wooden spoon rather than vigorous mixing with a whisk. Over-mixing can develop gluten in the flour and make the bread tough rather than tender.

Make sure you combine just until no dry flour pockets remain. The batter should be smooth and thick but pourable, with a lovely pumpkin color speckled by the spices.

Step 5: Pour Batter and Bake

Pour the batter into the prepared loaf pan. Use a spatula to smooth the top evenly.

Place the pan in your preheated oven on the middle rack. Bake for about 60 minutes. Around the 50-minute mark, start checking for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If batter sticks to the toothpick, bake for a few more minutes and check again every 5 minutes.

Step 6: Cool and Remove from Pan

Once baked, remove the pumpkin bread from the oven. Let it cool in the pan for about 15 minutes. This rest period allows the bread to firm up slightly, making it easier to remove from the pan without breaking.

After 15 minutes, carefully loosen the edges with a butter knife or thin spatula and lift the bread out using the parchment paper edges. Place the loaf on a wire rack to cool completely to room temperature before slicing.