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.
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 a rack to cool. Just be careful - they are hot!
Let cool completely before slicing. This bread actually tastes better the next day.
Notes
Note 1: I use Libby's pumpkin because it's consistent in texture. I've tried to make this bread using an organic canned pumpkin such as Trader Joe's and found the texture to be looser and more watery. That can make the pumpkin bread a little gummy. If you are using a canned pumpkin with a looser consistency, I recommend simmering the pumpkin over medium high heat until the excess water evaporates. Let it cool slightly before continuing with recipe.Note 2: I use a lot of spice for this bread, but it won't matter if the spices are old. If your spices are nearing expiration or already have expired, it won't matter how much you use because it won't have any flavor. I know this from experience and like to make my own pumpkin spice.