Perfect Pumpkin Bread - Fall is here and for many that screams pumpkin everything! This Pumpkin Bread is moist, flavorful, and absolutely delicious. This is pumpkin bread, perfected.
What makes this pumpkin bread different? I double the spice, coat the pans with sugar, and sprinkle the tops of the batter with sugar for a crunchy topping.
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This recipe uses the muffin method eliminating the need for a mixer. You mix the wet ingredients together, mix the dry ingredients together, combine the two, and bake. Pumpkin bread is a quick bread meaning it should be quick to make and this one is just that.
The ingredients are simple - one being my homemade pumpkin spice which I encourage you to make. It only takes a few minutes and can be used for any recipe calling for pumpkin spice.
If it’s easier for you, you could totally use store bought as long as it motivates you to give this pumpkin bread a try.
Make this pumpkin bread
In a large bowl, add pumpkin, eggs, vanilla or bourbon, oil, and sugars. Whisk and thoroughly combine.
Bourbon? Yes, bourbon. The price of vanilla has skyrocketed lately and because of that, I use bourbon. It offers good flavor and frankly, I now I use it in place of vanilla. You choose which you want to use, but believe me, bourbon is a good option.
In another bowl, add the flour, baking soda, baking powder, salt, and pumpkin spice. Whisk together to combine and eliminate any bumps.
Add the dry ingredients to the wet, mixing to incorporate. Once it is mostly incorporated, stir for 50 strokes - similar to what I do with my Best Cocoa Brownies.
Why 50? Because it seems to work, I don’t overmix, and it brings childhood memories of mixing batters.
Pour the batter into 2 (9”x5”) greased loaf pans. I use stoneware pans or nonstick. You can either use baking spray or some oil or butter to coat pans.
Want to know what brings this pumpkin bread over the top? Coating the pans with sugar after they are greased.
Want to kick it up a notch? Sprinkle the tops with sugar before baking and the result is a delicious crunchy topping!
I know you may think mixing the sugar with spice will be better, but I prefer plain sugar for the crunch. There’s enough spice in the bread and having plain sugar makes for a shinier crunchy crust.
If you choose to spice it up, mix ½ teaspoon of cinnamon or pumpkin spice with the sugar before sprinkling on top.
Bake for 55 - 60 minutes or until a toothpick inserted at the center of loaf comes out clean. These times are a guideline as oven temperatures vary.
Remove the loaves from the oven and turn them onto a rack to cool. Leaving them in the pan will cause the steam to soften the crust resulting in a soft soggy exterior. Who wants that?
As the loaves cool on the rack, the crust will harden and turn crunchy. Remember how the pans were sugar coated prior to adding the batter? Well now that coating becomes a sweet crunchy outside protecting the interior which is perfectly moist.
This pumpkin bread doesn’t last long and is just as delicious if not better the next day. These also freeze well allowing you to have a loaf now and freeze one for later.
Life is too short for mediocre food.
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PERFECT PUMPKIN BREAD
PRINT PIN SAVEEquipment Used
Ingredients
- 1 can pumpkin puree 15 ounce - I use Libby's
- 4 large eggs room temperature
- 1 cup neutral oil I use extra virgin olive oil
- 1 tablespoon bourbon or vanilla
- 1 ½ cups sugar
- 1 cup dark brown sugar packed
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine salt
- 2 tablespoons Pumpkin Spice I use my homemade pumpkin spice
- 3 tablespoons sugar divided
- oil or baking spray for preparing pans
Instructions
- Preheat oven to 350°.
- Grease 2 (9x5) loaf pans with oil or baking spray. I use stoneware or nonstick metal pans. Sprinkle each pan with 1 tablespoon of sugar.
- In another bowl, whisk the flour, baking soda, baking powder, salt, and pumpkin spice, combining well.
- Add the dry ingredients to the wet. Slowly add it in while whisking to incorporate. Once it is mostly incorporated, stir for 50 strokes.
- Pour batter evenly into the loaf pans.
- Sprinkle the tops of each loaf evenly with remaining sugar.
- Bake for 60 - 65 minutes or until a toothpick inserted at center of loaf comes out clean.
- Remove from oven and turn them onto a rack to cool. Just be careful - they are hot!
- Let cool completely before slicing. This bread actually tastes better the next day.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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KSuze
We need to minimize sodium intake. If I leave out the salt in this recipe, is it likely to mess up the results?
Natalie
Hi there, I don't recommend leaving the salt out because it brings out the flavors of the pumpkin bread. You can try using 1/2 teaspoon instead.
Cheryle
This is my go-to pumpkin bread recipe! It’s so delicious! That sugar sprinkled on the bottom and top gives a delightful crunch! And it is absolutely perfect with a cup of coffee! Thank you for sharing!
Natalie
You are very welcome! I also love this pumpkin bread and make it all the time - not just during pumpkin season. Thank you for commenting. 🙂
Lynn
Excellent recipe I have made it for our Grandkids hockey tournaments (2 loaves goes a long way) my quilting guild retreats, library club, neighbours. It truly is a wonderful recipe. Thank you 😊
Natalie
That is wonderful! Spread the word about the genetic chef! 🙂 And, thank you!
Karie
I’ve made this pumpkin bread 3 times now and love it! It turns out perfectly soft and delicious every time! I also love that the recipe is for two loaves, as I can bring one to a police or dinner and save one for home! Great recipe! Thank you❣️
Natalie
I am so happy you enjoy them. I just made two loaves this morning. I told you it was the best pumpkin bread ever! 🙂
Maggie Largie
Libby’s recipe uses one 15 oz can for one loaf. You use just one can for 2 loaves? Is it pumpkiny enough?
Natalie
Yes, it is.
Dianne Schimmel
Was the temperature 350? I didn’t see it
Natalie
Yes, 350.
Tracina
Came out perfect. I was afraid of so much olive oil but worked out perfect..Im going to freeze and thaw closer to holiday. They came out so moist and just enough sweetness and fall flavors. just what I was looking for.
JaLi
Okay, question. I use Olive oil often in cooking but I have never used it baking. I usually will just try to use butter. I hate using other oils. Can you taste the olive oil if you bake with it? Thanks!
Natalie
I switched to extra virgin olive oil rather than seed oil in baking and cooking. I receive numerous compliments on this bread, and I can't make enough of it because it disappears as fast as I make it. I haven't had anyone complain about the taste of the olive oil. Use a good olive oil— one that tastes good to you. I haven't made this with butter so I can't comment on how it will come out. I like to use oil because it results in a delicious moist loaf.
Candice
Delicious! My family loved this recipe! I topped one loaf with a brown sugar and finely chopped walnuts because I love desserts with nuts. That one was everyone's favorite but the original is yummy just how it is.
Nicole
My family absolutely loves this pumpkin loaf! It's on constant repeat in my house and they can't get enough! Thanks for the yummy recipe 🙂
Natalie
You're very welcome! I'm so happy you all enjoy it. 🙂
Chloe
This has been my favorite recipe of the season! And you're right--Libby's pumpkin makes all the difference. This time, I created muffins using your recipe and sprinkled turbinado sugar on top for a little crunch and holy sh** it was good. Thank you so much! Cheers to my 5th loaf of the season.
Laura Davis
How long do I bake if I use mini loaf pans?
Natalie
I haven't used mini loaf pans but I would start checking at 18 - 20 minutes.
Judy Berry
I have a question about putting the remaining sugar on the top before baking. In the recipe, it doesn’t say to keep any of either sugar back for topping. Did I read wrong or is s there a mistake in the recipe?
Natalie
The recipe lists sugar and dark brown sugar for mixing and the second to the last ingredient it lists an additional 3 tablespoons divided to use for sprinkling pans and for topping. The sugar on top is awesome!
Lexi
Came out amazing!! Truly PERFECT!! Thank you for sharing 🙂
Hannah Reid
This came out sooo good! I live with just my husband, so 2 loaves was a bit much. I gave the other loaf to my neighbor and she loved it too! Thank you for the recipe 🙂
Natalie
Happy you enjoyed it. I always try to have one in the freezer. It freezes beautifully just wrap tightly with plastic wrap. When I have unexpected company, I have something to offer. 🙂
Lauren Mora
how would you suggest thawing it? do you let it set, or warm it up?
Natalie
The bread never gets rock hard. I remove it from the freezer and set it on the counter to thaw. It thaws quickly, so I don't bother to warm it up. 🙂
kK kearah
Tastes great but literally 90 minutes to bake two loaves
Natalie
If it took 90 minutes then I would get an oven thermometer and see if your oven is up to temp. That's way too long. I've baked this bread in quite a few different ovens, one being a commercial one, and it never took that long. I'm happy you enjoyed the taste! 🙂
Theresa Marquez
Have you made muffins with this recipe and if so, is anything different in the recipe; maybe the cooking time? Thank you!
Natalie
I haven't made muffins using this recipe. I planned on trying it. I can't say on how much batter or timing but it's on the list. 🙂
Marie
Hello, I made muffins (in muffin tin not cupcake tin), baked for 30 min and they turned out great!
Kelly
Absolutely delicious. I used the bourbon and it added a wonderful flavor.
Savannah
Made this tonight and it is hands down the best pumpkin bread recipe I have ever made! Thank you for sharing!
Joanna
Can I use light brown sugar instead brown
Natalie
Yes, that's fine.
Lindsey
I wish I could give this 50 stars. Hands-down, the best pumpkin bread recipe I have ever made. Thank you so much for sharing. I do have a question. My sister-in-law has currently been diagnosed with gluten sensitivity. Can you make this with gluten-free flour? I’ve used King Arthur for her stuff recently and it works pretty well but thought I would ask first. Thanks again!
Natalie
Thank you so much for the wonderful compliment! I haven't used gluten-free flour for my baking but I have heard that the King Arthur brand does work well. If you try it, please let me know how it comes out, and thank you again for the beautiful compliment!
Tiffany
Can I use this recipe to make a pumpkin bundt cake?
Natalie
I was planning to do this but I haven't gotten a chance yet. I feel it should work but I can't say if the baking time would be right. I would check after 45 minutes and go from there.
Jen Little
This recipe is HEAVENLY! I try new pumpkin bread recipes every fall, and this one HANDS DOWN is my very favorite of all time. No more searching...I've found the one I'll make from now on. Delicious and THANK YOU!
Natalie
Oh my gosh! Thank you for the compliment! I take pride in creating these recipes and put a lot of time into them and it pays off when I get such a lovely compliment from you! Thank you!
Ruth
The best pumpkin bread recipe around!!!
Natalie
Thank you Ruth! I appreciate the compliment and I totally agree! 🙂
Crystal
Can I freeze the pumpkin bread?
Natalie
Absolutely! In fact, for testing, I froze one for up to a year and when I served it, it was still delicious! I brought one for a gathering that was frozen for 6 months and everyone loved it. I think it's better after it's frozen. 🙂
Xenia
The sprinkle of sugar in the pan caused my breads to tear when moving to the cooling rack but wonderful recipe.
Natalie
I don't know why the breads tore but try spraying or greasing the pans thoroughly. The sugar in the pan gives it a nice crust. Thank you for commenting and visiting. Enjoy! 🙂