Why You’ll Love This Recipe

I love how this pumpkin bread fills the house with the scent of cinnamon, nutmeg, and cloves while it bakes. It’s simple to throw together in one bowl, and the texture is incredibly soft and tender—never dry or crumbly. The sugar-sprinkled crust gives each slice a slightly crisp, sweet edge that I always look forward to. Plus, this recipe makes two loaves, so I can keep one and freeze the other for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the batter:

1 can (15 oz) pumpkin puree (such as Libby’s)
4 large eggs, at room temperature
1 cup mild oil (such as extra virgin olive oil)
1 tbsp bourbon or vanilla extract
1 ½ cups granulated sugar
1 cup packed dark brown sugar
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp fine salt
2 tbsp pumpkin pie spice blend

For pan coating and topping:

Oil or nonstick baking spray, for pans
3 tbsp sugar, divided

Directions

Preheat & Prep Pans:
I preheat the oven to 350°F (175°C). Then I grease two 9×5-inch loaf pans and sprinkle 1 tablespoon of sugar in each to coat the bottom and sides. This adds a caramelized crust I absolutely love.
Mix Wet Ingredients:
In a large bowl, I whisk together the pumpkin puree, eggs, oil, bourbon (or vanilla), granulated sugar (minus 2 tbsp for the pans), and dark brown sugar until smooth and well combined.
Mix Dry Ingredients:
In another bowl, I whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice. I make sure everything is evenly distributed so I don’t get clumps of baking soda or spice.
Combine Wet and Dry Mixtures:
I gradually add the dry mixture into the wet, whisking gently as I go. Once it’s mostly combined, I stir the batter about 50 times by hand to finish mixing—this keeps the loaf tender without overmixing.
Fill Pans & Add Topping:
I divide the batter evenly between the two pans and sprinkle the remaining 1 tablespoon of sugar on top for a sweet, crackly crust.
Bake:
I bake the loaves for 60–65 minutes, or until a toothpick inserted in the center comes out clean. I rotate the pans halfway through if needed for even browning.
Cool:
Once baked, I let the loaves cool in the pans for 10 minutes before turning them out onto a wire rack. I let them cool completely before slicing—though it’s hard to wait, the flavor really does improve overnight.

Servings and Timing

Yield: 2 loaves (about 20–24 slices total)
Prep Time: 15–20 minutes
Cook Time: 60–65 minutes
Total Time: 75–85 minutes
Level: Medium
Calories per slice: Approximately 180–200 kcal (depending on slice size)

Variations

I sometimes tweak this recipe depending on what I have on hand or who I’m baking for:

Flour: I swap up to half the all-purpose flour with whole wheat flour for a nuttier flavor.
Oil: I use canola, vegetable, or even melted butter instead of olive oil—each gives a slightly different texture.
Sweeteners: Light brown sugar or homemade brown sugar (white sugar + molasses) work well if I don’t have dark brown.
Spices: If I run out of pumpkin pie spice, I mix cinnamon, ginger, nutmeg, and allspice myself.
Pumpkin Substitute: Sweet potato or butternut squash puree can step in for pumpkin if I’m in a pinch.
Flavor Boost: I’ve added chocolate chips, chopped nuts, or even dried cranberries for fun twists.

Storage/Reheating

Room Temperature: I wrap the cooled loaves tightly in plastic wrap and store them in an airtight container for up to a week. They stay moist and flavorful, and honestly taste even better on day two.

Freezing: I freeze the whole loaf or individual slices wrapped in plastic wrap, then placed in a freezer bag. They keep well for up to 3 months. I just thaw on the counter or reheat slices in the toaster or microwave.

Make-Ahead: I often bake this bread a day before I plan to serve it. Letting it rest overnight brings out the spices and moisture even more.

FAQs

How do I know when pumpkin bread is fully baked?

I always insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. I also look for a firm top that springs back when lightly pressed.

Can I make this pumpkin bread into muffins?

Yes, I just divide the batter into greased muffin tins and bake at 350°F for about 20–25 minutes, checking for doneness with a toothpick.

What’s the best way to measure flour for this recipe?

I spoon the flour into my measuring cup and level it off with a knife—scooping directly from the bag can pack too much flour and make the bread dense.

Can I reduce the sugar?

I’ve reduced the sugar by up to 25% and still had great results. The bread isn’t quite as sweet, but it’s still moist and flavorful.

Why is the sugar sprinkled on the pans and top?

That little extra sugar gives the bread a crisp, caramelized crust that contrasts beautifully with the tender interior. I think it’s the best part.

Conclusion

This Tender Pumpkin Bread is one of my fall baking staples—rich, spiced, and wonderfully moist. I love that it’s simple to make, easy to customize, and perfect for both gifting and freezing. Whether I’m enjoying it with coffee, cider, or as a quick snack, this recipe never lets me down. It’s everything I want in a cozy autumn treat.

Tender Pumpkin Bread – Moist, Spiced & Perfect for Fall

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Author: Mia
Total Time: 75–85 minutes
Yield: 2 loaves
Diet: Vegetarian

Print Recipe

Description

Moist, spiced, and perfectly sweet—this pumpkin bread is the ultimate fall bake with a tender crumb and cozy flavor that gets even better the next day.

Instructions

Prepare the Pans & Oven:
Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans with oil or spray, then sprinkle 1 tablespoon of sugar into each pan.

Mix Wet Ingredients:
In a large bowl, whisk together pumpkin puree, eggs, oil, bourbon or vanilla, granulated sugar (minus 2 tbsp), and brown sugar until smooth.

Combine Dry Ingredients:
In a separate bowl, whisk flour, baking soda, baking powder, salt, and pumpkin spice until evenly mixed.

Mix Batter:
Gradually add dry ingredients to wet mixture, whisking gently. Stir by hand an additional 50 strokes to finish combining – don’t overmix.

Fill Pans & Add Topping:
Divide batter evenly between the pans. Sprinkle the remaining 1 tbsp sugar on top of the loaves for a crackly, sweet crust.

Bake:
Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans halfway if needed.

Cool & Serve:
Let loaves cool in pans for 10 minutes, then turn out onto a wire rack to cool completely. For best flavor, wait until the next day to slice and serve.

Notes

Ingredient Substitutions:

Pumpkin Puree: Can substitute sweet potato or butternut squash puree.

Oil: Use any neutral oil or melted butter.

Bourbon: Replace with vanilla extract or try rum extract.

Sugar: Light brown sugar can be used in place of dark.

Pumpkin Spice: Substitute with cinnamon, ginger, nutmeg, and allspice blend.

Flour: You may use half whole wheat flour for a heartier loaf.

Baking Tips:

Do not overmix the batter — this keeps the crumb tender.

Always check doneness with a toothpick — the center may bake slower.

Let the eggs come to room temperature to prevent curdling.

Serving Ideas:

Serve with butter and honey for breakfast, or with whipped cream cheese for a dessert-style treat.

Great with coffee, chai, or hot apple cider.

Storage & Make Ahead:

Room Temp: Store tightly wrapped for up to 1 week.

Freeze: Freeze sliced or whole loaves up to 3 months.

Make Ahead: Best flavor develops overnight.

Prep Time: 15–20 minutes
Cook Time: 60–65 minutes
Category: Breakfast, Snack, Dessert
Method: Baking (Oven)
Cuisine: American