The Best Pumpkin Bread

It’s pumpkin bread season! Though I’ll be honest, I make this pumpkin bread year-round. Baking with pumpkin in only October and November is just not enough for me! Give me all the pumpkin bread, pumpkin muffins, pumpkin pie, pumpkin coffee cake, and more. I know that there are many recipes out there for pumpkin bread, but I have several recipes on my website that I simply won’t use anyone else’s for and trust me when I say this is the best pumpkin bread and a recipe I have used for years. With warm spices, lots of pumpkin flavor, and a crunchy sugar topping, it’s a moist and delicious pumpkin bread recipe that never lasts long in our house.

Pumpkin Bread Ingredients:

• All-purpose flour: Your baked good standard.
• Granulated sugar: It may seem like a lot of sugar but cutting it down just does not work in this recipe.
• Baking powder and baking soda: Both are used as leavening agents to get the rise you want and the perfect texture.
• Salt
• Spices: cinnamon, ginger, allspice, nutmeg and cloves are all used here for the classic “pumpkin spice” flavor we are all looking for.
• Pumpkin: Of course! I do prefer using Libby’s brand pumpkin. I have used other brands that have a higher water content, and the bread doesn’t turn out as well.
• Eggs: For best results, have your eggs at room temperature. But when I’ve been in a hurry, I’ve used eggs straight from the refrigerator and it’s worked out fine!
• Neutral oil: I use canola or vegetable oil but any neutral oil will do.
• Milk: I use whole milk in this recipe for extra richness.
• Vanilla and almond extracts: If you’ve been here for a while you know that I use a little bit of almond extract in all my baked goods. It adds the perfect nutty flavor and trust me, it takes your baked goods to the next level.
• Turbinado sugar: This is what gives you your crunchy topping! I never measure this ingredient; I just make sure it has a generous coating.

How to Make the Best Pumpkin Bread

• Some recipes you can throw together in one bowl and it works out, but between the spices and the leavening agents used here, it’s best to whisk all your dry ingredients together in their own bowl. Add your flour, sugar, baking powder, baking soda, spices, and salt together in a medium bowl and set aside.
• In a large bowl, whisk together your wet ingredients. This is your pumpkin, oil, eggs, milk, and vanilla and almond extracts. Once it’s mixed together, add the dry ingredients to the wet ingredients and mix to combine.
• Add the dry ingredients to the wet ingredients and mix until just combined.
• Spray a loaf pan with nonstick cooking spray and line with parchment paper. Pour the batter into the prepared pan and sprinkle with turbinado sugar. Bake for about 55 minutes and enjoy!

I hope you bake this perfect pumpkin bread recipe this fall or any time of year! It’s fall baking perfection and on my weekly baking rotation. You can also turn this recipe into 12 large pumpkin muffins if you prefer that.