Preheat the oven to 350 degrees and grease a standard loaf pan. (9x5 inch pan will work well, or one similar in size.)
Sift in dry ingredients in a mixing bowl and mix well.
In another mixing bowl, whisk together eggs, brown sugar, milk, pumpkin puree, and oil until smooth.
Pour in wet ingredients into the dry ingredients and whisk until just combined and smooth.
Pour batter into the prepared pan and sprinkle some cinnamon on top.
Bake for 55–60 minutes, until a toothpick inserted in the center comes out clean. (If needed, bake additional 5-7 minutes.)
Pecans or walnutsStreusel/crumble topping
Dried cranberriesChocolate chipsPecans or walnuts
Storing pumpkin bread:
At room temperature, the bread will last up to 2 days. Take it out of the baking dish, let it cool and make sure to wrap it tightly with plastic wrap.In the refrigerator, it will last up to a week. You can store it in the same baking dish or a food storage container, just make sure to wrap it air-tight.In the freezer, pumpkin bread will last up to 3 months. Cool bread completely before freezing and you can freeze the whole loaf or in slices. Wrap each slice or the whole loaf with plastic wrap and then place it into a freezer zip-top bag.