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. 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.
To prepare 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 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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- 1 can pumpkin puree 15 ounce - I use Libby's
- 4 large eggs room temperature
- 1 cup neutral oil vegetable, canola, safflower
- 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
- 3 tablespoons sugar divided
- oil or baking spray for preparing pans
- 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 a large bowl, whisk the pumpkin, eggs, oil, vanilla or bourbon, and sugars until thoroughly combined.
- 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 rack to cool. Just be careful - they are hot!
- Let cool completely before slicing. This bread actually tastes better the next day.
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