Description
This Perfect Pumpkin Bread recipe yields moist, flavorful loaves infused with warm pumpkin spice and a subtle hint of bourbon or vanilla. With a crunchy sugar topping and tender crumb, this classic autumn treat is perfect for cozy breakfasts or dessert.
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
Sugars
- 1 1/2 cups granulated sugar
- 1 cup packed dark brown sugar
- 3 tablespoons granulated sugar, divided
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine salt
- 2 tablespoons pumpkin spice
Pan Preparation
- 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 and sprinkle 1 tablespoon of sugar evenly in each pan to coat the bottom, which will give the bottoms a nice caramelized sweetness.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, eggs, oil, bourbon or vanilla extract, granulated sugar, and dark brown sugar until the mixture is smooth and fully combined.
- 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 and uniform.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture while whisking. Once the mixture is mostly combined, stir the batter by hand for about 50 strokes to develop a smooth and even consistency without overmixing.
- Fill Pans and Sprinkle Sugar: Divide the batter evenly between the prepared loaf pans. Sprinkle the remaining granulated sugar over the top of each loaf to create a sweet and crunchy crust during baking.
- Bake the Loaves: Place the pans in the preheated oven and bake for 60-65 minutes. Check doneness by inserting a toothpick into the center of the loaves; it should come out clean when the bread is fully baked.
- Cool Completely: Remove the loaves from the oven and invert them carefully onto a cooling rack. Allow the bread to cool completely before slicing to let the flavors develop fully. For best flavor, enjoy the bread the next day.
- Store Leftovers: Wrap any leftover bread in plastic wrap or store in an airtight container. It keeps well at room temperature for up to 3 days or can be frozen for up to 2 months for extended freshness.
Notes
- Using room temperature eggs helps to incorporate ingredients more easily and better texture.
- The bourbon or vanilla extract adds a subtle depth of flavor; pick your favorite.
- Do not overmix the batter to avoid tough bread; gentle stirring after whisking is key.
- Sprinkling sugar in the pans and on top adds a pleasant crunch and balance to the soft texture.
- For best results, allow the bread to rest overnight to enhance flavor and moisture.
- You can substitute pumpkin spice with a blend of cinnamon, nutmeg, ginger, and cloves if preferred.
- Store wrapped tightly to maintain moisture and prevent drying out.
