Tender Pumpkin Bread
A moist and flavorful pumpkin bread made with pumpkin puree, spices, and a touch of bourbon or vanilla extract.
Equipment
- loaf pan
- Mixing bowl
Ingredients
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 tablespoon bourbon or vanilla extract
- 1 ½ cups granulated sugar
- 1 cup packed dark brown sugar
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine salt
- 2 tablespoon pumpkin pie spice blend
For pan coating and topping
- Oil or nonstick baking spray, for pans
- 3 tablespoon sugar, divided
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with oil or nonstick baking spray and sprinkle 1 tablespoon of sugar on the bottom.
- In a large bowl, whisk together the pumpkin puree, eggs, oil, and bourbon or vanilla extract until smooth.
- Add the granulated sugar and dark brown sugar to the wet ingredients, mixing until fully combined.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice blend.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons of sugar evenly over the batter.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.