• 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.)

Optional toppings:

• Pecans or walnuts

  Streusel/crumble topping

Optional mix-ins:

• Dried cranberries

  Chocolate chips

  Pecans 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.