Description

This ultimate pumpkin bread is incredibly moist, perfectly spiced, and bakery-worthy with every slice. With rich pumpkin puree, warm autumn spices, and a caramelized sugar crust, this recipe brings cozy fall comfort to your kitchen year-round.

Ingredients

Scale

1 can (15 oz) pumpkin puree
4 large eggs, room temperature
1 cup neutral oil
1 tablespoon bourbon or vanilla extract
1½ cups granulated sugar
1 cup dark brown sugar, packed
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon fine salt
2 tablespoons pumpkin spice blend
3 tablespoons sugar (divided, for pan and topping)
Oil or baking spray for greasing pans

Instructions

Preheat oven to 350°F. Grease two 9×5-inch loaf pans and sprinkle each with 1 tablespoon of sugar.
In a large bowl, whisk together pumpkin puree, eggs, oil, bourbon (or vanilla), and both sugars until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin spice blend.
Gradually add dry ingredients into wet mixture, whisking as you go. Switch to stirring and complete exactly 50 strokes.
Divide batter between pans. Sprinkle tops with remaining 1 tablespoon sugar.
Bake for 60–65 minutes or until a toothpick comes out clean and tops are golden and springy.
Cool in pans briefly, then transfer to a wire rack. Cool completely before slicing for best texture.

Notes

Use Libby’s pumpkin puree for consistent results. Swap in applesauce or Greek yogurt for oil, and try chocolate chips or nuts for mix-ins. Bread improves in flavor and moisture overnight.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Baked Goods
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 24g
Sodium: 210mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Keywords: pumpkin bread, fall baking, moist pumpkin loaf, quick bread, holiday baking, spiced loaf