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This moist pumpkin bread is easy to make and features a crunchy crust made from turbinado sugar and pepitas! Perfect for the fall and winter seasons!
Hello there, fellow pumpkin bread lover! I see you, I know you and I’m with you because I’m also obsessed with pumpkin bread! I can’t help it – the smell of it baking in my house is amazing and the taste is out of this world. This loaf is sweet but not too sweet, is made with the best comforting spices and it’s super moist!
To make my loaf even better, I decided to give the crust a little crunch by topping it with turbinado sugar and roasted pumpkin seeds. Are you ready to dig in yet?
Making pumpkin bread is super easy and you don’t even need a mixer! All you need is a bowl, a silicone spatula and a whisk.
How to make pumpkin bread
- Preheat oven to 350ºF. Grease a large loaf pan (I used a 9.25 x 5.25 inch pan – here’s the exact one I have) generously with nonstick cooking spray or butter. Set aside.
- In a medium bowl, add flour, cinnamon, baking soda, salt, nutmeg, and cloves. Whisk together and set aside.
- In a large bowl, add pumpkin puree, eggs, granulated sugar, brown sugar and oil. Whisk together until fully combined.
- Add the dry ingredients into the wet ingredients and stir until fully combined. Pour the batter into the prepared loaf pan and smooth with a spatula. Top with roasted pepitas and turbinado sugar.
- Place the pan in the oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and place on a cooling rack. Cool for 10 minutes. Using a butter knife, carefully loosen the edges of the bread from the pan. Turn over the pan and carefully remove the bread. Let the bread cool completely on the cooling rack. When cool, slice with a serrated knife and serve.
Important Tip!
I know it’s really tough (believe me, I totally know), but try to let the loaf cool completely before slicing and serving.
Letting the bread cool completely allows the bread to really firm up and finish the baking process. The texture of the bread will be better and the cooked dough itself won’t be sticky or gummy. Once the bread is cooled completely, dig in!
Pumpkin bread variations
This recipe makes one mighty delicious loaf of basic pumpkin bread, but if you’re looking to jazz things up a bit, here are a few additions that you could mix into the batter for a fun twist!
- chocolate chips, peanut butter chips, caramel chips
- pecans, pepitas, walnuts
- dried cranberries, raisins, dried cherries
- a spoonful of cream cheese swirled into the loaf
The possibilities are endless!
Can you freeze pumpkin bread?
Yes! First, make sure the bread has completely cooled. To freeze, place the cooled bread in a large freezer-safe zip top bag. Remove as much of the air as possible and close the bag. Freeze for up to 3 months.
I like to slice the bread completely and then when I have a craving for pumpkin bread, simply remove a frozen slice from the freezer and microwave it on high in 15 second increments until warm. You could also thaw the bread overnight in the fridge if you have the patience.
Moist Pumpkin Bread
Ingredients
- nonstick cook spray or butter, for greasing loaf pan
- 1 ¾ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ cup pumpkin puree
- 2 large eggs
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 2 tablespoons roasted pepitas, for topping
- 2 tablespoons turbinado sugar, for topping
Instructions
- In a medium bowl, add flour, cinnamon, baking soda, salt, nutmeg, and cloves. Whisk together and set aside.
- In a large bowl, add pumpkin puree, eggs, granulated sugar, brown sugar and oil. Whisk together until fully combined.
- Add the dry ingredients into the wet ingredients and stir until fully combined.
- Pour the batter into the prepared loaf pan and smooth with a spatula. Top with roasted pepitas and turbinado sugar.
- Place the pan in the oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and place on a cooling rack. Cool for 10 minutes. Using a butter knife, carefully loosen the edges of the bread from the pan. Turn over the pan and carefully remove the bread. Let the bread cool completely on the cooling rack. When cool, slice with a serrated knife and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy! I added 1 tsp vanilla and pumpkin pie spice!
Sounds delicious! Thanks for sharing Roma!
Looks very nice! I’m going to try your pumpkin bread recipe!
I have never heard of Turbinado sugar? Where can I find it? I’m from Tucson,Az
Hi Liz! Turbinado sugar is also known as raw cane sugar. You can find it at most major grocery stores or on Amazon. Hope that helps!
I’ve made this three times since the pandemic started and it’s the best! So simple yet delicious. Thank you.
I made this in three small loaf pans and baked them for 45 minutes. I also added 1/4 tsp ground ginger. They came out great. I love the warm spice and pumpkin flavors. This recipe is a keeper.
I made my first pumpkin bread following this recipe! I made my own puree from a small/medium pumpkin, added a dash of ginger, and some chocolate chips. Amazing!!!!!