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.
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 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.
Storing leftovers: Wrap any leftover pumpkin bread in plastic wrap and store on the counter for 3-4 days. Any longer than that and I would refrigerate it, wrapped tightly and placed in an airtight container. It will keep in the fridge for about 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.