You know that moment when a cozy scent wafts through the house and someone yells, “What smells so good?” That’s this pumpkin bread. Warm, spiced, and topped with a crackly sugar crust, it’s a loaf that makes the kitchen feel like fall — no matter the season. Let’s make it happen.
Table of Contents
Why You’ll Love This Pumpkin Bread
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This pumpkin bread is the kind of recipe that surprises people—in the best way. It comes together with minimal fuss, just a few bowls and a whisk, but once it’s out of the oven? It tastes like you spent all afternoon carefully crafting it. The crumb is incredibly tender and moist, thanks to the pumpkin puree and oil, with just enough structure to hold its shape beautifully when sliced. And that sugar crust on top? It’s the kind of golden, crackly finish that adds just the right contrast. One bite gives you soft and spiced warmth on the inside with a little sweet crunch on the outside. Total win.
Even better, this bread ages like a dream. Let it sit overnight, and the flavors deepen—the spices mellow into the crumb, and the texture somehow becomes even more luscious. It’s one of those bakes that feels like a gift the next day, whether you’re enjoying it quietly with a hot cup of coffee or wrapping up a loaf to give to a neighbor or friend.
It also holds up well on the counter for a few days, and it freezes like a champ. So go ahead—bake two loaves. You’ll be glad you did. Whether you’re snacking midweek, hosting brunch, or prepping for a cozy weekend ahead, this pumpkin bread fits right in. Rainy morning? Even better. It’s practically made for it.
Ingredients You’ll Need
Pumpkin puree is the star — Libby’s is your best bet for consistency. It brings sweetness and moisture that make this bread soft and flavorful. Pumpkin spice adds warm depth, especially if your blend includes cinnamon, nutmeg, and cloves. The sugar crust? Just three tablespoons, but it makes every bite sparkle. You’ll also need neutral oil (I go with olive oil for richness), eggs, sugar (white and dark brown), and flour.
For a twist, you can swap vanilla with bourbon for deeper flavor. If you don’t have olive oil, any neutral oil works — just don’t skip it.
Tips for the Best Pumpkin Bread
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Tips for the Best Pumpkin Bread
Let’s talk about the real backbone of this recipe: pumpkin puree. I always reach for Libby’s. It’s smooth, thick, and just the right consistency straight from the can. Other brands, especially organic ones, can sometimes be a bit too watery. If yours looks looser than expected, don’t toss it — just simmer it gently on the stove for 5 to 10 minutes. This step helps reduce the moisture so your bread bakes up rich, not gummy.
Next up: salt. It may seem like a small thing in a sweet bake, but don’t skip it. Even a teaspoon of fine salt wakes up the entire loaf. It sharpens the warm notes of the spices and balances the sweetness so you don’t end up with something that tastes flat.
Now, the spices. Pumpkin spice is the soul of this bread — those hints of cinnamon, nutmeg, cloves, and ginger are what make each bite feel like fall. But stale spice blends? They won’t get you there. If your spice jar has been in the back of the pantry for a few years, it’s time to refresh.
And finally, the stir. I know it’s tempting to keep whisking for that silky-smooth batter, but here’s the rule: 50 strokes. That’s it. Just enough to bring everything together without overworking the gluten in the flour. Overmixing is the enemy of tender crumb — it leads to a tougher, chewier texture. Gentle mixing keeps your pumpkin bread soft, moist, and dreamy.
How to Make Pumpkin Bread (Step-by-Step Guide)
Step 1 – Prep Your Pans
Start by preheating the oven to 350°F. Grab two 9×5-inch loaf pans and grease them with baking spray or oil. Then sprinkle 1 tablespoon of sugar into each. Tip the pan around so it sticks to the sides. This is the secret to that crispy, caramelized edge.
Step 2 – Mix Wet and Dry Separately
In a big bowl, whisk together the pumpkin puree, eggs, oil, bourbon or vanilla, and both sugars. It should look smooth and rich.
In another bowl, mix the flour, baking soda, baking powder, salt, and pumpkin spice. Stir well so everything’s evenly distributed.
Step 3 – Combine and Stir (Not Too Much)
Slowly add the dry ingredients to the wet bowl. Whisk gently and aim for 50 strokes. You want the flour incorporated without beating the life out of the batter.
Step 4 – Divide, Sprinkle, and Bake
Pour the batter into your prepared pans, splitting it evenly. Then take the last tablespoon of sugar and sprinkle it over both loaves. This will give you that glistening, crackly crust.
Bake for 60 to 65 minutes. Check doneness by inserting a toothpick in the center — it should come out clean or with just a few moist crumbs.
Step 5 – Cool and Slice
Let the loaves cool in the pans for about 10 minutes. Then run a knife around the edges, flip them onto a wire rack, and let them cool completely. Resist slicing too soon — the texture sets as it cools.
FAQs About Pumpkin Bread
How do you know when pumpkin bread is done?
Insert a toothpick in the center. If it comes out clean or with a few crumbs (not wet batter), it’s ready. The top should look golden with a little crack.
What happens if you over mix pumpkin bread?
Over mixing develops too much gluten, which leads to dense or rubbery bread. Stir just enough — 50 strokes is your friend.
Why is my pumpkin bread not moist?
It could be from using watery pumpkin or baking too long. Use thick puree and watch your bake time closely. Cooling it too long in the pan can also dry it out — move it to a wire rack once it’s stable.
Explore Similar Recipes
If you’re into cozy, fruity bakes, try my Hawaiian banana bread with coconut and pineapple — it’s bright and tropical.
Craving chocolate? My chocolate bread recipe for rich, moist loaves is a reader favorite.
And for holiday tables, browse my mini dessert recipes perfect for parties and holidays or sourdough dessert recipes using ciambella .
Perfect Pumpkin Bread Recipe Card
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Perfect Pumpkin Bread That’s Moist with a Crunchy Sugar Crust
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves 1x
Description
Moist, warmly spiced pumpkin bread with a crunchy sugar crust. This recipe makes two loaves and gets even better the next day — perfect for gifting, freezing, or cozy mornings with coffee.
Ingredients
1 (15 oz) can pumpkin puree (Libby’s recommended)
4 large eggs, room temperature
1 cup neutral oil (extra virgin olive oil preferred)
1 tablespoon bourbon or vanilla
1 ½ cups granulated sugar
1 cup dark brown sugar, packed
3 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon fine salt
2 tablespoons pumpkin spice (homemade or store-bought)
3 tablespoons sugar, divided (for pans and topping)
Oil or baking spray for greasing pans
Instructions
1. Preheat oven to 350°F (175°C).
2. Grease two 9×5-inch loaf pans with oil or baking spray.
3. Sprinkle each pan with 1 tablespoon of sugar (crust tip).
4. In a large bowl, whisk together pumpkin, eggs, oil, bourbon or vanilla, and both sugars.
5. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin spice.
6. Add dry ingredients to wet mixture gradually, whisking to combine. Stir for 50 strokes to avoid overmixing.
7. Divide batter evenly between the prepared pans.
8. Sprinkle remaining sugar evenly over the tops for a crunchy crust.
9. Bake 60–65 minutes, or until toothpick inserted comes out clean.
10. Remove from oven, invert loaves onto wire rack to cool completely before slicing.
Notes
Use Libby’s pumpkin for best consistency; organic varieties can be watery and may require reducing.
If using looser canned pumpkin, simmer to reduce moisture before using.
Don’t skip salt—it enhances flavor even in small amounts.
Fresh spices are key; stale blends won’t pop as much.
The sugar coating on the pans and top adds great texture and flavor.
Bourbon adds warm depth if you have it on hand, but vanilla works well too.
This bread freezes beautifully and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 60–65 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Final Notes
This bread only gets better the next day. The spices mellow, and the crumb becomes even more tender. Slice and freeze for future cravings — a quick toaster reheat brings it back to life. If you try this recipe, I’d love to hear from you! Drop a comment or leave a star rating below.
Also, come hang out on Pinterest and Instagram for more cozy kitchen moments.