This is THE BEST Pumpkin Bread. Hands down. It’s my mom’s recipe and I have never used another pumpkin bread recipe. Easy, moist, delicious, and crunchy lidded thanks to the addition of some raw sugar. Hello, gorgeous!
It’s late September, and I haven’t posted a single pumpkin recipe yet! Talk about restraint. That all changes today. Last year I made Pumpkin Spice Cake with Cream Cheese Frosting, Pumpkin Pasties – yes, this was Harry Potter inspired, and Pumpkin Streusel Muffins. We even tasted and ranked some of the many pumpkin spice flavored foods that come out in droves this time each year.
I’ve got a few other pumpkin recipes up my sleeve too – stay tuned for Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting. Talk about addicting!
Anyways – we’re here today for this super amazing Pumpkin Bread! It’s so easy to whip up! Plus, doesn’t that batter just sing to you? I want to go swimming in it.
Here’s the secret to turning basic Pumpkin Bread into The Best Pumpkin Bread – once the bread is almost done baking, we’re gonna pop it out of the oven, brush on some melted butter and sprinkle on a generous dusting of raw sugar, and bake for a little longer. It’s a game changer. It’s next level good.
This recipe makes two loaves of The Best Pumpkin Bread. Perfect for any type of gathering or for gifting! You can also cut the recipe in half if you just want one loaf. The baked (and cooled) loaves can also be wrapped up and frozen for up to 3 months! (Full directions on this in the recipe below).
That crunchy sugar-crusted lid. Swoon worthy!
So how are you all feeling about fall? Love it? Sad that summer is over? How do you feel about all the pumpkin things? Love it or leave it? I personally don’t think that we need to put pumpkin into EVERY SINGLE THING but it can be so, so good in the right foods! Like in this bread. Especially in this bread.
Can you tell that I really, really, enjoy this Pumpkin Bread? It’s one of my favorite things to bake in the fall!
So, what are you waiting for? This beautiful loaf of pumpkin goodness could be in your belly in no time. Get baking! ?
Did you make this recipe? Snap a photo and leave a comment!
- 3 cups all-purpose flour
- 3/4 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 1 and 1/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1 tsp nutmeg
- 2 cups granulated sugar
- 1 can (15 oz.) canned pumpkin Make sure to get canned pumpkin - not pumpkin pie filling
- 1 and 1/2 cups vegetable oil
- 4 eggs
- 3 tbsp raw cane sugar for topping
- 3 tbsp melted buter for topping
- Prep: Preheat oven to 350 degrees. Grease two loaf pans well with non-stick spray or line with parchment paper (makes it easy to lift the bread out of pans after baking).
- Make the batter: Whisk together dry ingredients (flour, salt, baking powder, baking soda, and spices) in a medium mixing bowl.In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and the oil. Add the pumpkin and eggs and mix until just combined. Add the dry ingredients in 2 additions, mixing until just combined. Scrape the sides and bottom of the bowl to make sure everything is well-incorporated.
- Bake: Divide the batter between the two prepared pans. Bake for 40 minutes. Remove loaves from oven, brush with the melted butter and sprinkle on the raw sugar. Bake for 10-15 more minutes, or until a toothpick inserted into the middle comes out without wet batter. If it comes out with some wet crumbs, that's fine. Err on the side of a little less time to avoid drying out the bread.
- Serve + Store: Let cool completely in order to cut into neat slices. If you don't care about neat slices, dig in while it's still warm! Store leftovers in an airtight container at room temp for 3-4 days, or in an airtight container in the fridge for up to a week.
- Freezing: You can freeze this bread! Bake bread as directed and let cool completely. Remove the loaves from the pans (see note under "Prep" about this) and wrap tightly in plastic wrap. Wrap in a layer of foil, then place in freezer ziploc bags and seal well, squeezing out as much air from the bag as possible. Freeze for up to 3 months. When ready to eat, move the bread to the fridge (leave it wrapped) and let it thaw overnight. Store leftovers in an airtight container (see store times above).
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