Description
This Perfect Pumpkin Bread recipe yields moist, flavorful loaves rich with warm pumpkin spices and a hint of sweetness. Made with pumpkin purée, a blend of brown and granulated sugars, and aromatic pumpkin spice, this bread is a cozy fall classic baked to perfection with a lightly crunchy sugared topping.
Ingredients
Scale
Wet Ingredients
- 1 can (15 oz) pumpkin purée
- 4 large eggs, at room temperature
- 1 cup neutral oil (e.g., extra virgin olive oil)
- 1 tablespoon bourbon or vanilla extract
Dry Ingredients
- 1 1/2 cups granulated sugar
- 1 cup packed dark brown sugar
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine salt
- 2 tablespoons pumpkin spice
Topping and Prep
- 3 tablespoons granulated sugar, divided
- Oil or baking spray, for preparing pans
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans with oil or baking spray. Sprinkle 1 tablespoon of granulated sugar evenly over the bottom of each pan to create a sweet crust.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin purée, eggs, neutral oil, bourbon or vanilla extract, granulated sugar, and dark brown sugar until the mixture is smooth and fully combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, fine salt, and pumpkin spice until evenly blended.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients while whisking to incorporate. When mostly combined, use a spoon to stir the batter by hand with about 50 strokes until the batter is smooth.
- Divide Batter and Add Sugar Topping: Evenly divide the pumpkin batter between the prepared loaf pans. Sprinkle the remaining 1 tablespoon of granulated sugar over the top of each loaf to add a crunchy, sweet finish.
- Bake the Loaves: Place the pans in the preheated oven and bake for 60-65 minutes. To check doneness, insert a toothpick into the center of a loaf; it should come out clean or with just a few moist crumbs.
- Cool the Bread: Remove the loaves from the oven and carefully turn them out onto a cooling rack. Allow them to cool completely before slicing. For best flavor, let the bread rest overnight.
- Store Leftovers: Wrap any leftover pumpkin bread tightly in plastic wrap or store in an airtight container. The bread will keep well at room temperature for up to 3 days or can be frozen for up to 2 months for longer storage.
Notes
- Using room temperature eggs helps create a smooth batter.
- Sprinkling sugar in the pan bottoms and on top creates a subtle crunchy crust.
- Allowing the bread to rest overnight improves flavor and texture.
- You can substitute bourbon with vanilla extract if preferred.
- Store pumpkin bread at room temperature for up to 3 days to maintain moistness, or freeze to extend shelf life.
