Tender Pumpkin Bread Recipe

Introduction

This tender pumpkin bread is a moist and flavorful treat perfect for cozy autumn days. With warm spices and a slightly sweet crust, it’s an inviting loaf that’s great for breakfast or an afternoon snack.

Ingredients

• 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 tbsp bourbon or vanilla extract
• 1 1/2 cups granulated sugar
• 1 cup packed dark brown sugar
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp fine salt
• 2 tbsp pumpkin pie spice blend
• Oil or nonstick baking spray, for pans
• 3 tbsp granulated sugar, divided

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease two 9×5-inch loaf pans with oil or nonstick baking spray, then sprinkle each pan with 1 tablespoon of granulated sugar to create a caramelized crust.
2. Step 2: In a large mixing bowl, whisk together the pumpkin puree, eggs, mild oil, bourbon or vanilla extract, granulated sugar (minus 2 tablespoons), and dark brown sugar until smooth and well combined.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, fine salt, and pumpkin pie spice blend, ensuring even distribution of the leaveners and spices.
4. Step 4: Gradually add the dry ingredients into the wet mixture, whisking to combine. Stir the batter an additional 50 strokes by hand to fully blend without overmixing, creating a tender loaf.
5. Step 5: Pour the batter evenly into the prepared pans. Sprinkle the tops with the remaining 1 tablespoon of granulated sugar for a slightly crunchy, sweet crust.
6. Step 6: Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans halfway through baking if needed for even cooking.
7. Step 7: Cool the loaves in the pans briefly, then turn out onto wire racks to cool completely. Allow the bread to rest overnight if possible for enhanced flavor and texture before slicing.

Tips & Variations

• Use bourbon for a subtle depth of flavor or vanilla extract for a classic aroma.
• Swap pumpkin pie spice for 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves for a homemade blend.
• Try adding 1/2 cup chopped nuts or chocolate chips for extra texture and taste.
• If you prefer a dairy substitute, mild oil like avocado or light olive oil works best for moisture.

Storage

Store pumpkin bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the bread wrapped well in plastic and foil for up to 3 months. To reheat, warm slices in a toaster oven or microwave until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree the fresh pumpkin first until smooth. Measure the same amount (15 ounces) to maintain the correct moisture level.

How do I know when the pumpkin bread is done baking?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid opening the oven too often to keep an even bake.

Tender Pumpkin Bread Recipe

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★★★★★

5 from 216 reviews

This Tender Pumpkin Bread recipe delivers moist, flavorful loaves with a perfectly spiced pumpkin profile. The bread features a slightly caramelized crust thanks to a sugar coat on the pans and topping, creating delightful texture and sweetness. Ideal for autumn or any time you crave a cozy treat, this easy-to-make bread uses pantry staples and offers rich pumpkin spice flavor with a hint of bourbon or vanilla extract.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 60-65 minutes
• Total Time: 75-80 minutes
• Yield: 2 loaves (9×5-inch each) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 tbsp bourbon or vanilla extract
• 1 1/2 cups granulated sugar (minus 2 tablespoons for pans)
• 1 cup packed dark brown sugar
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp fine salt
• 2 tbsp pumpkin pie spice blend

For Pan Coating and Topping:

• Oil or nonstick baking spray, for pans
• 3 tbsp granulated sugar, divided (2 tablespoons for pans, 1 tablespoon for topping)

Instructions

1. Prepare the Pans and Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans with oil or nonstick baking spray. Sprinkle each pan with 1 tablespoon of granulated sugar to create a slightly caramelized crust that adds wonderful texture and flavor to the bread’s exterior.
2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, mild oil, bourbon or vanilla extract, granulated sugar (minus the 2 tablespoons reserved for the pans), and dark brown sugar until the mixture is smooth and well combined.
3. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, fine salt, and pumpkin pie spice blend until evenly mixed.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, whisking as you go to blend fully. When the batter is mostly mixed, stir it an additional 50 strokes by hand to ensure a tender, moist loaf without overmixing.
5. Fill Pans and Top with Sugar: Pour the batter evenly into the prepared pans. Sprinkle the tops of each loaf with the remaining 1 tablespoon of granulated sugar to create a slightly crunchy, sweet crust on top.
6. Bake the Loaves: Place the pans in the preheated oven and bake for 60 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking if needed for even cooking.
7. Cool and Serve: Remove the loaves from the oven and turn them out onto a wire rack to cool completely. For best flavor and texture, allow the bread to rest overnight before slicing.

Notes

• Use room temperature eggs to help create a smooth batter.
• Sprinkling sugar in the pans and on top of the batter before baking creates a delicious caramelized crust.
• Overmixing the batter can make the bread dense, so stir gently after combining.
• Allow the bread to cool completely before slicing to ensure clean cuts and ideal texture.
• For an extra festive touch, consider adding chopped nuts or chocolate chips to the batter.
• Leftovers keep well wrapped at room temperature for 2-3 days or refrigerated up to a week.

Keywords: pumpkin bread, tender pumpkin loaf, fall baking, pumpkin spice bread, easy pumpkin bread recipe