Fall is here, and that means it’s pumpkin season! 🍂 From lattes to pies, pumpkin shows up in everything this time of year—but nothing beats a freshly baked loaf of Pumpkin Bread. Moist, tender, spiced just right, and topped with a sweet, crunchy crust, this recipe is truly pumpkin bread perfection.
What Makes This Pumpkin Bread Special?
This isn’t your average pumpkin bread recipe—it has a few extra touches that set it apart:
- Double the spice: Warm fall flavors really shine with extra pumpkin spice.
- Sugared pans: Instead of just greasing, the loaf pans are coated with sugar for a subtle caramelized crunch.
- Crunchy topping: A final sprinkle of sugar before baking creates a crisp, sweet crust that contrasts beautifully with the soft interior.
The result? A pumpkin bread that’s moist and flavorful inside, with a golden, sugary crunch outside.
Ingredients You’ll Need
- Pumpkin purée
- Eggs
- Vanilla extract (or bourbon for a unique twist!)
- Oil
- Granulated sugar + brown sugar
- All-purpose flour
- Baking soda + baking powder
- Salt
- Homemade pumpkin spice (or store-bought if you prefer)
💡 Pro Tip: If you have bourbon on hand, try it instead of vanilla. It adds depth and warmth while balancing the spices beautifully.
How to Make Perfect Pumpkin Bread
This recipe uses the muffin method, which means no mixer required. Just bowls, a whisk, and a spoon!
- Mix the wet ingredients. In a large bowl, whisk together pumpkin, eggs, vanilla (or bourbon), oil, and sugars until smooth.
- Mix the dry ingredients. In another bowl, whisk the flour, baking soda, baking powder, salt, and pumpkin spice.
- Combine. Gently fold the dry mixture into the wet. Once incorporated, stir about 50 times—enough to bring the batter together without overmixing.
- Prepare the pans. Grease two 9×5-inch loaf pans, then coat with sugar. This creates a sweet, crunchy crust.
- Fill and top. Pour in the batter, then sprinkle the tops with more sugar (plain or mixed with a little cinnamon or pumpkin spice).
- Bake. Bake at 350°F (175°C) for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Turn loaves out onto a wire rack immediately to keep the crust crisp as they cool.
Tips for Success
- Don’t overmix. Stirring just until combined keeps the bread moist and tender.
- Check early. Ovens vary—start testing with a toothpick at the 50-minute mark.
- Crunch factor. For best texture, don’t leave loaves in the pan after baking.
Storage & Freezing
This pumpkin bread tastes even better the next day! Store it in an airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 2 months. Wrap tightly before freezing to preserve freshness.
Why You’ll Love This Pumpkin Bread
✔ Extra moist and tender crumb
✔ Perfectly spiced with warm fall flavors
✔ Sweet, crunchy sugar crust
✔ Easy to make—no mixer required
✔ Freezer-friendly for make-ahead treats
Enjoy it fresh with coffee or tea, gift it to a friend, or freeze a loaf for later—this Pumpkin Bread is everything cozy fall baking should be.
Perfect Pumpkin Bread
4
servings30
minutes40
minutes
Moist, flavorful, and filled with warm fall spices, this Pumpkin Bread is truly pumpkin bread perfected. With a crunchy sugar crust and soft, tender crumb, it’s the ultimate cozy fall bake.
Ingredients
1 (15 oz) can pumpkin purée (I recommend Libby’s for best consistency)
4 large eggs, at room temperature
1 cup neutral oil (I like extra virgin olive oil)
1 tablespoon bourbon or vanilla extract
1 ½ cups granulated sugar
1 cup packed dark brown sugar
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon fine salt
2 tablespoons pumpkin spice (homemade or store-bought)
3 tablespoons sugar, divided (for coating pans and topping)
Oil or baking spray, for preparing pans
Directions
- Preheat oven to 350°F (175°C).
- Prepare pans: Grease two 9×5-inch loaf pans with oil or baking spray. Sprinkle 1 tablespoon sugar into each pan, coating the bottom and sides.
- Mix wet ingredients: In a large bowl, whisk together pumpkin, eggs, oil, bourbon (or vanilla), granulated sugar, and brown sugar until smooth and well combined.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin spice.
- Combine: Add the dry mixture to the wet mixture. Gently whisk until just incorporated, then stir about 50 times by hand to finish mixing without overworking the batter.
- Fill pans: Divide batter evenly between the prepared pans. Sprinkle the remaining sugar evenly over the tops for a crunchy crust.
- Bake: Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove from oven, turn loaves out onto a cooling rack, and let cool completely before slicing. (The flavor deepens and improves the next day!)
- Notes
- Pumpkin purée: Libby’s brand works best for consistency. Some organic pumpkin purées can be watery, leading to gummy bread. If using a looser pumpkin, simmer it briefly to evaporate excess liquid, then cool before using.
- Spices: Fresh spices are key! Old pumpkin spice won’t deliver full flavor. For best results, make your own blend or ensure your spices are fresh.
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