Description
This easy ultra-moist pumpkin bread features a tender crumb and a signature crunchy, sweet cinnamon-sugar crust. It requires only one bowl, minimal prep time, and uses simple pantry ingredients for a foolproof fall treat.
Ingredients
Scale
- 1 cup (245g) pure pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (57g) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3 tbsp granulated sugar (for topping)
- 1 tsp cinnamon (for topping)
- 2 tbsp melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9×5 inch loaf pans well.
- In a large bowl, whisk together pumpkin puree, vegetable oil, melted butter, and eggs until smooth.
- Add brown sugar and granulated sugar to the wet mixture and whisk vigorously for about one minute until sugar begins to dissolve.
- In a separate medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Pour dry ingredients into wet ingredients and fold gently with a spatula just until the flour disappears. Do not overmix.
- Divide batter evenly between the two prepared loaf pans.
- In a small bowl, mix 3 tbsp granulated sugar and 1 tsp cinnamon. Sprinkle evenly over the batter in each pan.
- Drizzle 2 tbsp melted butter over the sugar topping and gently swirl into the top of the batter to create pockets.
- Bake for 50-60 minutes. If tops brown too quickly, tent loosely with aluminum foil after 40 minutes.
- Bread is done when a toothpick inserted into the center comes out clean or with moist crumbs.
- Let loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Do not overmix the batter to avoid a tough texture. Ensure you use pure pumpkin puree, not pumpkin pie filling. The bread stays fresh at room temperature for up to 3 days. For freezing, slice and wrap tightly; toast from frozen for best texture. The sugar crust may soften if frozen with the bread on.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 180
- Sugar: 22
- Sodium: 150
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 1
- Protein: 2
Keywords: pumpkin bread, cinnamon sugar crust, fall baking, easy pumpkin recipe, moist pumpkin bread, one bowl baking, autumn treats