Best Pumpkin Bread

Sliced loaf of bread topped with pumpkin seeds.

This pumpkin bread bakes up tender, moist and fluffy with just the right amount of pumpkin and warm cinnamon flavor. The crunchy sugar coating takes this pumpkin bread recipe from seriously delicious to insanely addicting!

Course Bread, Snack

Cuisine American

Diet Vegetarian

Prep Time 8

Cook Time 1 10

Total Time 1 18

Servings slices

Calories 316

Author Kim

Ingredients

1 2/3 cups (205g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup (260g) canned pumpkin puree
3/4 cup (168g) vegetable oil (extra-virgin olive oil, melted coconut oil or canola oil will work)
1 cup (200g) granulated sugar
1/3 cup (65g) dark brown sugar
3/4 teaspoon salt
3 large eggs
2 tablespoons turbinado sugar for topping optional
2 tablespoons pepitas (pumpkin seeds) optional

Instructions

Preheat the oven to 325°F. Grease a 9x5-inch loaf pan. Set aside.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves together until combined.
In a medium bowl, stir the pumpkin puree, oil, sugar, and salt together until combined. Add the eggs and mix well. Pour these wet ingredients into the dry ingredients and gently mix together. There will be a few lumps. Do not overmix.
Pour the batter into the prepared loaf pan. Sprinkle the top evenly with half the sugar topping, then the optional pepitas, and then the rest of the sugar topping. Bake for 60 to 70 minutes and until a tester comes out mostly clean from the center.
Let cool in the pan on a wire rack for about 20 minutes. Then, invert the bread onto the rack, turn right side up, and let cool completely. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 1 week.

Notes

Storing leftovers: Wrap any leftovers in plastic wrap and store on the counter for 3-4 days. Any longer than that, store it wrapped tightly in an airtight container in the refrigerator for up to 1 week.
Freezing: To freeze, let the bread cool completely. Slice the loaf and then wrap individual slices tightly in plastic wrap. Place the individually wrapped slices into a large freezer-safe ziplock bag, remove any air, and store in the freezer. Or wrap the whole loaf in aluminum foil and then place in a freezer-safe bag. Bread will keep well in the freezer for up to three months.

*Feel free to use 1 tbsp pumpkin pie spice instead of the individual spices.

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