Tender Pumpkin Bread Recipe

Tender Pumpkin Bread is one of those simple fall bakes that can make an ordinary afternoon feel warmer. It fills the kitchen with cinnamon, pumpkin spice, brown sugar, and that soft homemade aroma that makes everyone wander closer before the loaf has even cooled.

This pumpkin bread is moist, deeply flavored, and easy enough to make without a mixer. The batter comes together with pumpkin puree, oil, eggs, granulated sugar, dark brown sugar, flour, baking soda, baking powder, salt, and pumpkin pie spice, with either bourbon or vanilla extract adding that final touch of depth.

The texture is the reason this loaf is so comforting. Pumpkin puree and oil keep the crumb tender for days, while the sugars give the bread sweetness, moisture, and a gentle caramel-like richness.

A little sugar in the pan and over the top gives the loaf a special finish. The bottom gets a lightly crisp, caramelized edge, while the top bakes with a subtle sparkle and crunch.

This is the kind of pumpkin bread that works for breakfast, dessert, potlucks, coffee breaks, or late-night slices from the fridge. It is cozy, easy, dependable, and full of the kind of fall flavor that makes one loaf disappear faster than expected.

Why You’ll Love This Tender Pumpkin Bread

This pumpkin bread stays moist for days. Pumpkin puree and oil work together to keep the crumb soft instead of dry or crumbly.

The flavor is warm and balanced. Pumpkin pie spice, dark brown sugar, and either bourbon or vanilla create a loaf that tastes cozy without being overwhelming.

It is very easy to make. There is no softened butter, no mixer required, and no complicated method.

The sugar coating gives the bread texture. One tablespoon goes into the bottom of the pan, and the remaining 2 tablespoons are sprinkled on top for crunch.

It is versatile enough for almost any moment. Serve it warm with butter, toast it with cream cheese, drizzle it with honey, or pack it for a snack.

It also freezes well. You can wrap the whole loaf or individual slices and save them for future pumpkin cravings.

Recipe Details

• Recipe name: Tender Pumpkin Bread
• Oven temperature: 350°F (175°C)
• Baking time: 55 to 60 minutes
• First check time: 55 minutes
• Cooling time in pan: 10 minutes
• Main texture: Moist, tender, spiced, and soft
• Pan coating: Oil or nonstick baking spray plus 1 tablespoon sugar on the bottom
• Topping: Remaining 2 tablespoons sugar sprinkled on top
• Room temperature storage: Up to 3 days
• Refrigerator storage: Up to 1 week
• Freezer storage: Up to 3 months
• Frozen slice reheating: 300°F oven for 15 minutes
• Optional flavor: 1 tablespoon bourbon or vanilla extract

Ingredients

For the Batter

• 1 can (15 oz) pumpkin puree
• 4 large eggs, at room temperature
• 1 cup mild oil
• 1 tablespoon bourbon or vanilla extract
• 1 ½ cups granulated sugar
• 1 cup packed dark brown sugar

For the Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon fine salt
• 2 tablespoons pumpkin pie spice blend

For Pan Coating and Topping

• Oil or nonstick baking spray
• 3 tablespoons sugar, divided

Optional Variations and Swaps

• Extra virgin olive oil
• Vegetable oil
• Sea salt
• Homemade pumpkin pie spice with 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves
• 1 cup chopped walnuts
• 1 cup chopped pecans
• ¾ cup chocolate chips
• Dark chocolate chips
• Milk chocolate chips
• White chocolate chips
• 4 oz softened cream cheese
• ¼ cup sugar
• ½ teaspoon vanilla
• 1:1 gluten-free flour blend
• ½ teaspoon xanthan gum if needed
• Bourbon glaze made with ½ cup powdered sugar, 1 tablespoon bourbon, and 1 teaspoon milk
• Butter for serving
• Cream cheese for serving
• Honey for serving
• Flax eggs made with 1 tablespoon ground flaxseed and 3 tablespoons water per egg
• Applesauce to replace half the oil if desired
• Extra 1 tablespoon oil if reducing sugar by ¼ cup total

The Cozy Flavor Behind Tender Pumpkin Bread

Pumpkin bread should feel soft, fragrant, and full of warmth. This loaf does that with a simple mix of pumpkin puree, oil, sugar, spice, and a small but memorable splash of bourbon or vanilla.

The pumpkin puree gives the bread moisture and flavor. It also helps create that rich orange color that makes the loaf look like fall before the first slice is cut.

The dark brown sugar is a major part of the flavor. It brings a caramel-like sweetness that makes the pumpkin and spice taste deeper.

Granulated sugar adds clean sweetness and helps the loaf bake with a tender crumb. Together, the two sugars create balance.

Pumpkin pie spice brings warmth in a concentrated way. It gives the loaf that familiar blend of cinnamon, ginger, nutmeg, and cloves.

The bourbon option adds subtle richness. Vanilla keeps the flavor classic and family-friendly, while bourbon gives the loaf a deeper, cozier note.

Why Pumpkin Puree and Oil Keep the Bread Tender

This bread gets its soft texture from pumpkin puree and oil. Both ingredients help the loaf stay moist instead of drying out quickly.

Pumpkin puree adds body and moisture. It gives the bread that tender, dense-but-soft crumb people love in pumpkin loaves.

Oil keeps quick breads softer for longer than butter sometimes can. It blends easily into the batter and helps the loaf remain moist for days.

The recipe uses 1 cup mild oil. Extra virgin olive oil can be used, or vegetable oil can be used for a more neutral flavor.

If you want to use applesauce instead of oil, replace only half the oil. Replacing all of it can make the bread less tender.

That balance matters. The goal is a loaf that slices cleanly but still feels soft and rich.

Why the Sugar Coating Makes This Loaf Special

The pan coating is a small detail that makes the bread more memorable. After greasing the loaf pan, 1 tablespoon of sugar is sprinkled across the bottom.

That sugar creates a slightly crisp, lightly caramelized bottom crust. It gives the soft bread a small amount of contrast.

The remaining 2 tablespoons of sugar are sprinkled over the batter before baking. This gives the top a delicate sparkle and crunch.

The sugar topping is simple, but it makes the loaf feel finished. It adds texture without requiring glaze or frosting.

This detail also makes each slice more interesting. You get soft pumpkin crumb with a little sweet crunch at the edges.

It is an easy trick, but it gives the bread a more special feel. That is the beauty of this recipe: simple steps with big comfort.

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Let it fully heat before baking the loaf.

A steady oven temperature helps the pumpkin bread rise and bake evenly. Since the loaf bakes for 55 to 60 minutes, starting at the right temperature matters.

Place a rack near the center of the oven. This helps the middle of the bread bake through without overbrowning the top too early.

Step 2: Prepare the Loaf Pan

Grease the loaf pan generously with oil or nonstick baking spray. Coat the bottom, corners, and sides well.

This bread is moist and tender, so a well-greased pan helps it release cleanly. Do not skimp on this step.

A stuck loaf can break when removed. Proper pan preparation protects the shape and texture.

Step 3: Add Sugar to the Bottom of the Pan

Sprinkle 1 tablespoon of the divided sugar evenly across the bottom of the greased pan. Try to cover the base in a thin layer.

This sugar creates a lightly crisp bottom crust as the bread bakes. It adds a subtle caramelized texture.

Set the prepared pan aside. The remaining 2 tablespoons sugar will be used on top of the batter later.

Step 4: Measure the Pumpkin Puree

Use 1 can (15 oz) pumpkin puree. Make sure it is plain puree, not pumpkin pie filling.

Pumpkin pie filling is already sweetened and spiced. It would change the flavor and sweetness of this bread.

Plain pumpkin puree gives the loaf moisture, structure, and classic pumpkin flavor. It is the heart of the recipe.

Step 5: Whisk the Pumpkin, Eggs, Oil, and Flavoring

In a large bowl, whisk together the pumpkin puree, 4 room-temperature eggs, 1 cup mild oil, and 1 tablespoon bourbon or vanilla extract.

Whisk until the mixture looks smooth, glossy, and fully blended. The eggs should disappear into the pumpkin mixture.

Room-temperature eggs blend more easily. If the eggs are cold, the batter can still work, but room temperature gives the smoothest mixture.

Step 6: Choose Bourbon or Vanilla

Use bourbon if you want subtle richness and depth. It gives the bread a slightly warmer flavor.

Use vanilla extract if you prefer a classic version. Vanilla is also a good choice for a family-friendly loaf.

Both options work beautifully. Use the one that fits the moment.

Step 7: Add the Granulated Sugar

Add 1 ½ cups granulated sugar to the wet mixture. Whisk until fully combined.

The mixture may look slightly grainy from the sugar. That is normal.

Granulated sugar adds sweetness and helps the crumb bake properly. Make sure it is mixed evenly into the pumpkin base.

Step 8: Add the Dark Brown Sugar

Add 1 cup packed dark brown sugar. Pack it firmly into the measuring cup before adding.

Whisk until the brown sugar is fully incorporated. Break up any lumps as you mix.

Dark brown sugar adds a caramel-like depth. It makes the loaf taste warmer and richer.

Step 9: Sift the Dry Ingredients

In a separate bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon fine salt, and 2 tablespoons pumpkin pie spice blend.

Sifting helps distribute the spice and leavening evenly. It also prevents little pockets of baking soda from hiding in the batter.

This step is especially helpful because the recipe uses a generous amount of spice. Every slice should taste evenly seasoned.

Step 10: Make Homemade Pumpkin Pie Spice if Needed

If you do not have pumpkin pie spice, mix 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.

Use this blend in place of the pumpkin pie spice as directed. It gives the bread the same cozy spice profile.

Mix the spices well before adding them to the flour. This keeps the flavor evenly distributed.

Step 11: Fold Dry Ingredients Into Wet Ingredients

Add the dry ingredients gradually to the wet mixture. Use a spatula or wooden spoon to fold them in.

Mix gently until just combined. The flour should disappear, but the batter does not need to be perfectly smooth.

A few small lumps are fine. Overmixing is a bigger problem than a slightly uneven batter.

Step 12: Avoid Overmixing

Stop stirring as soon as the batter comes together. Overmixing can make the bread tough.

Pumpkin bread should be tender and soft. Gentle folding protects that texture.

Think of the mixing as slow and careful. Scrape the bottom of the bowl so no dry flour remains.

Step 13: Add Optional Mix-Ins

If using nuts or chocolate chips, fold them in now. You can add 1 cup chopped walnuts or pecans, or ¾ cup chocolate chips.

Dark, milk, or white chocolate can be used. Choose based on how sweet or rich you want the loaf to taste.

Fold gently so the batter does not become overworked. Stop once the mix-ins are evenly spread.

Step 14: Pour the Batter Into the Pan

Pour the batter into the prepared loaf pan. Use a spatula to guide it into the corners.

Smooth the top gently. An even surface helps the sugar topping spread nicely.

The batter should be thick and fragrant. That thickness helps the loaf bake into a moist, sturdy slice.

Step 15: Sprinkle the Remaining Sugar on Top

Sprinkle the remaining 2 tablespoons sugar evenly over the top of the batter. Try to cover the surface lightly.

This sugar gives the top a little sparkle and crunch. It also makes the loaf look simple but finished.

Do not press the sugar into the batter. Let it sit on top so it can form a delicate crust.

Step 16: Bake the Pumpkin Bread

Bake at 350°F (175°C) for 55 to 60 minutes. Start checking at the 55-minute mark.

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is done.

If wet batter clings to the toothpick, bake a few more minutes and check again. Trust the toothpick more than the clock.

Step 17: Watch the Top and Center

The top should look set, and the loaf should smell deeply spiced. The center needs to be fully baked.

If the outside looks done but the toothpick still shows wet batter, give it more time. Pumpkin bread needs the center to set.

Avoid pulling it too early. Underbaked pumpkin bread can collapse or turn gummy in the middle.

Step 18: Cool in the Pan

Let the bread cool in the pan for 10 minutes. This helps it set before removal.

The loaf is delicate when hot. The short rest keeps it from falling apart.

Set the pan on a wire rack while it cools. This allows heat to release evenly.

Step 19: Transfer to a Wire Rack

After 10 minutes, carefully remove the bread from the pan. Use a knife around the edges if needed.

Transfer it to a wire rack to cool completely. Handle it gently because the loaf is tender.

Cooling on a rack prevents the bottom from becoming too moist. It also helps the crumb settle.

Step 20: Cool Before Slicing

Let the bread cool completely before slicing if you want the neatest pieces. Cutting too soon can make it crumble.

Warm slices are tempting, and a small taste is understandable. For clean slices, patience helps.

Once cooled, slice thick pieces and serve. The bread should be moist, tender, and fragrant.

Serving Tips

Serve thick slices slightly warm with butter. The butter melts into the soft crumb and makes the bread feel extra comforting.

Cream cheese is another excellent option. It gives a tangy contrast to the sweet pumpkin loaf.

Toasting slices makes the sugar topping extra crisp. A drizzle of honey over a toasted slice makes it even more special.

This bread works for breakfast with coffee. It also works as dessert after dinner or as a midnight snack.

For a potluck, slice it neatly once cooled and arrange it on a platter. The sugared top gives it a simple, pretty finish.

Storage

Store the pumpkin bread in an airtight container or wrap it tightly in foil. Keep it at room temperature for up to 3 days.

The bread stays moist because of the pumpkin puree and oil. It may even taste deeper after resting overnight.

Make sure the loaf is completely cool before wrapping. Warm bread can create condensation and soften the crust too much.

If you want it to last longer, refrigerate it. The fridge can keep it fresh for up to a week.

Refrigerating

Refrigerate the loaf if you need to keep it beyond 3 days. Wrap it tightly so it does not dry out.

Before serving, let slices come to room temperature. This brings back some of the soft texture.

You can also microwave a slice for 10 seconds. That quick warm-up gives it a fresh-baked feel.

For best results, only warm the slice you plan to eat. Keep the rest wrapped.

Freezing

Wrap the whole loaf or individual slices in plastic wrap, then foil. Freeze for up to 3 months.

Individual slices are convenient because you can thaw only what you need. This is perfect for quick breakfasts or snacks.

Thaw overnight on the counter. You can also warm slices straight from frozen.

To warm from frozen, place slices in a 300°F oven for 15 minutes. This refreshes the texture and brings back the cozy aroma.

Helpful Notes for Best Results

Do not overmix the batter. Stir just until the flour disappears.

If you reduce the sugar by ¼ cup total, the texture may become denser. Add an extra tablespoon of oil to help keep it moist.

Use room-temperature eggs if possible. They blend more smoothly into the pumpkin mixture.

Check your baking soda before baking. Old baking soda can lead to a sad, dense loaf.

Spoon and level the flour instead of packing it. Too much flour can make the bread dry.

Let the bread cool before slicing. The crumb needs time to settle.

Variations

Nutty Pumpkin Bread

Fold in 1 cup chopped walnuts or pecans. Toast them first in a dry skillet for a few minutes until fragrant.

The nuts add crunch and a warm, toasty flavor. They make the loaf feel a little more special.

Walnuts give a classic flavor, while pecans add buttery sweetness. Either option works well.

Chocolate Chip Pumpkin Bread

Fold ¾ cup chocolate chips into the batter. Dark, milk, or white chocolate can be used.

Chocolate adds sweet pockets throughout the loaf. Sprinkle a few extra chips on top before baking for a bakery-style look.

Dark chocolate gives the richest flavor. Milk chocolate makes it sweeter, and white chocolate gives a creamy twist.

Cream Cheese Swirl Pumpkin Bread

Mix 4 oz softened cream cheese with ¼ cup sugar and ½ teaspoon vanilla. Drop spoonfuls onto the batter after it is in the pan.

Drag a knife through the batter to create a marbled effect. Do not fully mix the cream cheese in.

This variation makes the loaf richer and more dessert-like. It is a great choice for brunch or holidays.

Gluten-Free Pumpkin Bread

Swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure the blend includes xanthan gum.

If it does not include xanthan gum, add ½ teaspoon yourself. This helps keep the texture closer to the original.

The loaf may be slightly denser. Let it cool well before slicing.

Bourbon Glaze Pumpkin Bread

For a boozy upgrade, drizzle the cooled loaf with bourbon glaze. Mix ½ cup powdered sugar, 1 tablespoon bourbon, and 1 teaspoon milk.

Whisk until smooth, then drizzle over the cooled bread. Let it set before slicing if you want cleaner pieces.

This glaze pairs especially well if bourbon was used in the batter. It gives the loaf a richer finish.

Vanilla Pumpkin Bread

Use vanilla extract instead of bourbon. This keeps the flavor classic and gentle.

Vanilla works beautifully with pumpkin spice and brown sugar. It is a great option for family baking.

The loaf will still be moist and flavorful. The difference is simply softer and more traditional.

Reduced-Sugar Pumpkin Bread

You can reduce the sugar by ¼ cup total. The bread may become a little denser.

To help maintain moisture, add an extra tablespoon of oil. This keeps the crumb softer.

Do not reduce too much if you want the original texture. Sugar helps with both sweetness and moisture.

Half-Oil Applesauce Version

Applesauce can replace part of the oil, but it should not replace all of it. Use applesauce for only half the oil.

The bread will not be quite as tender as the original. Keeping some oil preserves moisture.

This version changes the texture slightly. It is still a useful option if you want to lighten the loaf.

Egg-Free Pumpkin Bread

Use flax eggs in place of the eggs. For each egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water.

Let the flax mixture sit before using. The texture will be slightly heavier.

This option can still be delicious. Expect a denser loaf than the egg version.

Troubleshooting

Why Is My Pumpkin Bread Dry?

The bread may have been overbaked. Start checking at 55 minutes and remove it when the toothpick comes out clean or with a few crumbs.

Too much flour can also make it dry. Spoon and level the flour rather than packing it.

If reducing sugar, add the extra tablespoon of oil recommended in the notes. That helps protect moisture.

Why Is My Bread Tough?

The batter may have been overmixed. Stir only until the dry ingredients disappear.

Overmixing develops too much structure and takes away tenderness. A gentle fold is all you need.

A few lumps are fine. Smooth batter is not worth tough bread.

Why Did My Bread Stick to the Pan?

The pan may not have been greased well enough. Use oil or nonstick baking spray generously.

The sugar on the bottom can caramelize slightly, so pan preparation matters. Coat the bottom and sides carefully.

Let the loaf cool for 10 minutes before removing. Removing it too soon can cause tearing.

Why Is My Bread Gummy in the Middle?

It may be underbaked. The toothpick should come out clean or with a few crumbs.

Pumpkin bread needs enough time for the center to set. If wet batter remains, keep baking and check again.

Slicing too soon can also make the crumb seem gummy. Let the loaf cool completely for clean texture.

Why Did My Loaf Become Dense?

The baking soda may be old, the batter may have been overmixed, or the sugar may have been reduced too much. Each of these can affect texture.

Check the freshness of the baking soda. Use gentle mixing after adding flour.

If cutting sugar, do not reduce too aggressively. Sugar contributes to moisture and structure.

Why Did the Top Get Too Dark?

The oven may run hot, or the loaf may have needed a slightly different baking position. Keep the pan in the center of the oven.

If needed in future batches, you can watch closely near the end of baking. The toothpick test matters more than color alone.

The sugar topping may darken slightly as it bakes. That is normal, but it should not burn.

Frequently Asked Questions

Can I Freeze This Pumpkin Bread?

Yes, this pumpkin bread freezes well. Wrap it tightly in plastic, then foil, and freeze for up to 3 months.

Thaw overnight on the counter. You can also warm slices straight from frozen when needed.

What If I Don’t Have Pumpkin Pie Spice?

Make your own with 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves. Mix well before adding.

This gives the bread the same warm spice flavor. It is easy and effective.

Can I Use Applesauce Instead of Oil?

You can replace part of the oil with applesauce, but the bread will not be as tender. Replace only half the oil to keep some moisture.

Using all applesauce changes the texture too much. The oil is important for softness.

How Do I Know When It’s Done Baking?

Use the toothpick test. Insert a toothpick into the center of the loaf.

If it comes out clean or with a few crumbs, the bread is ready. If wet batter remains, bake a few more minutes.

Can I Make This Gluten-Free?

Yes, use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum.

If the blend does not include xanthan gum, add ½ teaspoon. The texture may be slightly denser but still delicious.

Can I Use Vanilla Instead of Bourbon?

Yes, vanilla extract works perfectly. Use the same amount.

Bourbon adds subtle depth, while vanilla keeps the flavor classic. Both versions are delicious.

Can I Add Chocolate Chips?

Yes, add ¾ cup chocolate chips. Dark, milk, or white chocolate can all be used.

Fold them in gently before pouring the batter into the pan. You can also sprinkle a few on top before baking.

Can I Add Nuts?

Yes, add 1 cup chopped walnuts or pecans. Toast them first for the best flavor.

Fold them into the batter gently. They add crunch and a warm, nutty taste.

Why This Bread Is Perfect for Fall Baking

Tender Pumpkin Bread has everything that makes fall baking feel satisfying. It is warmly spiced, deeply moist, easy to make, and fragrant enough to make the whole kitchen feel cozy.

It is also flexible. You can keep it plain, add nuts, fold in chocolate chips, swirl in cream cheese, or finish it with bourbon glaze.

The loaf works at many times of day. It belongs with morning coffee, afternoon tea, potluck spreads, or dessert plates.

It also keeps well. That makes it practical for baking ahead and enjoying throughout the week.

Most importantly, it delivers comfort without complicated steps. It is simple, reliable, and rewarding.

Why This Recipe Works So Well

This recipe works because pumpkin puree and oil create a moist base. The eggs help bind the loaf, while the sugars add sweetness, softness, and flavor.

Dark brown sugar gives depth. Granulated sugar keeps the sweetness balanced and supports the crumb.

Baking soda and baking powder help the bread rise. Salt keeps the sweetness from tasting flat.

Pumpkin pie spice gives the loaf its fall flavor. Bourbon or vanilla adds a final layer of aroma and warmth.

The divided sugar coating adds texture on both the bottom and top. It gives the loaf a simple finishing touch without glaze.

Final Thoughts

Tender Pumpkin Bread is a soft, moist, warmly spiced loaf made with pumpkin puree, eggs, oil, bourbon or vanilla, granulated sugar, dark brown sugar, flour, baking soda, baking powder, salt, pumpkin pie spice, and a simple sugar coating. It is easy to make, deeply comforting, and full of fall flavor.

The method is straightforward. Grease the pan, add 1 tablespoon sugar to the bottom, whisk the wet ingredients, add both sugars, sift the dry ingredients, fold everything together gently, pour the batter into the pan, and sprinkle the remaining 2 tablespoons sugar on top.

Bake at 350°F (175°C) for 55 to 60 minutes, using the toothpick test to check the center. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Serve it warm with butter, cream cheese, or honey, toast a slice for extra crunch, refrigerate leftovers, or freeze slices for later. However you enjoy it, this pumpkin bread brings tender crumb, warm spice, rich pumpkin flavor, and simple homemade comfort to every slice.

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Tender Pumpkin Bread

This tender pumpkin bread is moist, warmly spiced, and full of rich fall flavor. Pumpkin puree, dark brown sugar, pumpkin pie spice, and a touch of bourbon or vanilla extract create a soft loaf with a cozy aroma and deep sweetness. It is a dependable bread for breakfast, dessert, holiday baking, or an afternoon slice with coffee, and the sugared pan and topping add a simple, delicate finish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Course: Bread, Dessert
• Cuisine: American
• Servings: 12 slices

Equipment

• loaf pan
• Mixing bowl

Ingredients

For Pan Coating and Topping

• Oil or nonstick baking spray, for pans
• 3 tablespoon sugar, divided

For the Batter

• 1 can (15 oz) pumpkin puree (such as Libby’s)
• 4 large eggs, at room temperature
• 1 cup mild oil (such as 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 tablespoon pumpkin pie spice blend

Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease a loaf pan with oil or nonstick baking spray, then sprinkle 1 tablespoon of sugar across the bottom of the pan.

Step 2: Mix the Pumpkin Base

In a large mixing bowl, whisk together the pumpkin puree, room temperature eggs, mild oil, and bourbon or vanilla extract until the mixture is smooth.

Step 3: Add the Sugars

Add the granulated sugar and packed dark brown sugar to the pumpkin mixture.

Mix until the sugars are fully incorporated into the wet ingredients.

Step 4: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, fine salt, and pumpkin pie spice blend.

Step 5: Make the Batter

Gradually fold the dry ingredients into the wet ingredients.

Mix only until just combined, being careful not to overmix the batter.

Step 6: Fill the Loaf Pan

Pour the batter into the prepared loaf pan and smooth the top.

Sprinkle the remaining 2 tablespoons of sugar evenly over the batter.

Step 7: Bake the Pumpkin Bread

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool Before Slicing

Let the bread cool in the pan for 10 minutes.

Transfer it to a wire rack and allow it to cool completely before slicing.

Notes

Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Serving Suggestions

• Serve with hot coffee or tea.
• Add to a fall breakfast or brunch table.
• Pair with a pumpkin spice latte.
• Serve as a simple Thanksgiving or holiday dessert bread.
• Enjoy with a glass of cold milk for an easy sweet snack.

Storage

How to Store

Keep the cooled pumpkin bread in an airtight container at room temperature for up to 3 days.

How to Refrigerate

Refrigerate the bread in an airtight container for up to a week.

How to Freeze

Wrap the completely cooled loaf or individual slices securely and place them in a freezer-safe container. Thaw before serving.

Best Texture Tip

Fold the dry ingredients into the wet ingredients only until combined. Avoid overmixing so the bread stays tender and moist.