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Tender Pumpkin Bread

Tender Pumpkin Bread

A moist and flavorful pumpkin bread that perfectly captures the essence of fall spices.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Bread
  • 15 oz pumpkin puree such as Libby’s
  • 4 large eggs at room temperature
  • 240 ml mild oil such as extra virgin olive oil
  • 1 tbsp bourbon or vanilla extract for flavor
  • 300 g granulated sugar
  • 220 g packed dark brown sugar
  • 360 g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp fine salt
  • 2 tbsp pumpkin pie spice blend for a warm spice flavor
  • 1 tbsp oil or nonstick baking spray for greasing pans
  • 3 tbsp sugar divided, for sprinkling

Equipment

  • Loaf Pan

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan with oil or nonstick baking spray and sprinkle 1 tablespoon of sugar on the bottom.
  2. In a large bowl, whisk together the pumpkin puree, eggs, oil, and bourbon or vanilla extract until smooth.
  3. Add the granulated sugar and dark brown sugar to the wet ingredients, mixing until fully combined.
  4. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice blend.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons of sugar evenly over the batter.
  7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a different flavor, you can substitute the pumpkin pie spice with cinnamon and nutmeg. Serve with butter or cream cheese for an extra treat.