Description
This Perfect Pumpkin Bread recipe delivers moist, flavorful loaves with a delightful blend of pumpkin and warm spices, ideal for a comforting fall treat or breakfast. Featuring a sweet, crunchy sugar topping and a tender crumb, this versatile bread is easy to make and perfect for sharing.
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
- 1 1/2 cups granulated sugar
- 1 cup packed dark brown sugar
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine salt
- 2 tablespoons pumpkin spice
- 3 tablespoons granulated sugar, divided
Other
- 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. Then sprinkle 1 tablespoon of sugar in each pan, coating the bottom evenly to create a sweet base.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, eggs, oil, bourbon or vanilla extract, granulated sugar, and brown sugar until the mixture is fully combined and smooth, ensuring even sweetness and moisture.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin spice until well blended to distribute raising agents and spices evenly.
- Incorporate dry into wet: Gradually add the dry ingredients into the wet pumpkin mixture, whisking continuously to integrate. When mostly combined, switch to stirring by hand, giving approximately 50 strokes to achieve a smooth, consistent batter without overmixing.
- Prepare to bake: Divide the batter evenly between the two prepared loaf pans. Sprinkle the remaining sugar over the tops of each loaf to add a crunchy, sweet crust during baking.
- Bake the loaves: Place pans in the oven and bake for 60-65 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool completely: Remove the loaves from the oven and carefully transfer them onto a cooling rack. Allow the bread to cool completely before slicing to let flavors deepen and texture set.
- Store leftovers: Wrap leftovers tightly in plastic wrap or place in an airtight container. Pumpkin bread keeps well at room temperature for up to 3 days or can be frozen for up to 2 months for later enjoyment.
Notes
- Room temperature eggs ensure better mixing and texture.
- Using bourbon or vanilla extract adds a subtle depth of flavor but can be omitted or substituted.
- Do not overmix the batter to maintain a tender crumb.
- Allow cooled bread to rest overnight for improved flavor development.
- Make sure to test doneness with a toothpick for perfect baking.
- Freezing leftover bread preserves freshness for convenient future snacking.
