If you’re hosting this season, make this pretty pumpkin loaf. It’s the simplest pumpkin bread recipe but looks like you spent hours on it — the harvest pan does all the work. 🎃✨ Grease the pan really well, pour in your batter, and when it’s done baking it pops right out with every little detail perfectly intact. Soft, moist, and perfect for Thanksgiving, Friendsgiving, or gifting the hostess. Save this one for your holiday menu. 🍂🤎 Pumpkin Bread Batter • 1 ¾ cups all-purpose flour • 1 tsp baking soda • ½ tsp baking powder • ½ tsp salt • 1 ½ tsp cinnamon • 1 tsp pumpkin pie spice • 1 cup pumpkin purée (not pumpkin pie filling) • 1 cup granulated sugar • ½ cup light brown sugar, packed • ½ cup neutral oil (canola or vegetable) • 2 large eggs, room temp • 1 tsp vanilla extract • ¼ cup milk Instructions Prep 1. Preheat oven to 350°F. 2. Generously grease every nook of your harvest loaf pan with butter or oil Make the Pumpkin Batter 1. In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice. 2. In a separate large bowl, whisk together the wet ingredients: pumpkin purée, sugars, oil, eggs, vanilla, and milk. 3. Add dry ingredients to wet and mix gently until combined. Do NOT overmix. 4. Spoon the pumpkin batter into the loaf pan. Smooth it evenly into all the harvest details. 5. Bake at 350°F for 55–65 minutes, depending on your pan’s depth. A skewer inserted into the pumpkin part should come out clean. This pan requires a little patience: 1. Let the loaf cool 15 minutes in the pan. 2. Loosen edges gently with a plastic knife. 3. Flip onto a cooling rack and let it finish cooling before slicing. Dust with powdered sugar for that cozy “holiday hosting” effect. asmr hosting thanksgiving thanksgivingdesserts