Pumpkin Bread

It’s no secret pumpkin bread is irresistible. It’s like a warm hug, it’s always welcome. This pumpkin bread recipe is simple to prepare and makes 2 loaves. I baked one with a nice sugary crust on it, drizzle on some cream cheese frosting for another great option, or serve it your favorite way. Cold, warm, or with butter, the possibilities are endless.

This pumpkin bread offers a nice warm spice flavor. The texture is wonderful and moist without being gummy.

With simple ingredients, you’ll be enjoying pumpkin bread in no time:

• pumpkin puree
• eggs
• oil
• water
• all purpose flour
• granulated sugar
• baking soda
• cinnamon
• salt
• all spice
• nutmeg
• ground cloves
• baking powder

I mixed the batter in with a stand mixer, but this recipe can be made with a hand mixer or mixed with a wooden spoon.

Mix the batter until all ingredients are combined but don’t over-mix or whip. Scrape down the sides if flour or ingredients cling to the sides of the bowl to be sure they are incorporated well.

As mentioned this recipe makes enough for 2 loaf pans.

This pumpkin bread is not overly sugary, so don’t be afraid to add additional sugar on top if you want that sugary crust!

Use pan release for the pumpkin bread to be easily released from the baking pan.

The sugary crust crackles and might just be your new favorite way to make pumpkin bread.

Will you be keeping both loaves for yourself or will you be slicing and freezing some for later, or sharing some with someone special? This is a great recipe to bring to a friend.

I have a very special friend, who makes delicious pumpkin bread and makes sure I have some every year. I always look forward to it. I often think of memories of when we lived closer to each other and wish we could be right across the street from each other again. Walking just steps to see each other any time of day or night, sitting and chatting for hours on end. Time flies by, make memories with people you like spending time with.

What else can I add to this pumpkin bread?

After using a pan release or baking spray, apply two tablespoons of granulated sugar and move the pan around until it’s all coated well. Next, place 1/2 the pumpkin bread batter into the pan and then add 2 tablespoons sugar on top. This will create a sugary crust (which is so crunchy and delicious). Add some cinnamon to the sugar for an extra flavor kick!

• Looking for a less sweet crunch on top add some pumpkin seeds (not in the shell) before baking.
• Add 1 cup chopped nuts, pecans, walnuts would be great.
• Another great option is to add 3/4 cup chocolate chips, mini or regular.
• Add 3/4 cup raisins or dry cranberries for a fruity addition.
• Top the batter with some plain or roasted salted pepitas… pumpkin seeds, not in the shell.
• Add a drizzle of maple glaze on top of cooled pumpkin bread for a sweet addition.

It’s great haveing something to take with you on car rides, long trips, freeze slices individually wrapped and take them out to add to lunches.

Now… if you like a little somethin’ somethin’ on top of your pumpkin bread and are looking for something different than glaze icing.

Try this sugar crusted top is divine!

Make it a cinnamon Cinnamon Sugar Pumpkin Bread by adding cinnamon to the sugary topping. It’ll give it that extra WOW factor.

Oh, this is a delightful update to regular pumpkin bread, It’s all cinnamony and sugary and so delicious. And super simple to do.

To get a really nice crust of sugar on the pumpkin bread, prepare the pan with a pan release, baking spray, shortening, or butter (I use this pan release to be sure the pan is well coated and that will give the sugar someone to cling to as well as easy removal of the pumpkin bread from the pan, no weird flavor from the fumes of an aresol spray can either) then add a couple of tablespoons of granulated sugar, add in some cinnamon if you would like. Then add a couple more tablespoons of sugar on top. It’s baked nice and crisp and gives it a great crunch on the edges of the sliced pumpkin as you bite into it. It’s really fantastic!

This recipe makes 2 loaves of pumpkin bread.

You can make one with and one without the sugar, or cinnamon and sugar on it, but trust me the sugared pumpkin bread is fantastic, it was gone the first day! Or you can make them both without the sugary topping.

And if you are a huge cinnamon fan, add some cinnamon to the sugar and coat the loaf generously for a fun cinnamon sugar crust on pumpkin bread.

Other flavor options: add chocolate chips, nuts, pumpkin seeds, raisins, and cranberries, the possibilities are endless.

What size loaf pans should be used?

Pumpkin bread can be baked in a variety of pans, choose what size loaf you’d like to have. I baked the plain pumpkin bread in an 8×4″ pan and the sugared loaf was baked in a 10×5″ pan. The pumpkin bread can be baked in a muffin tin, or a pie plate. The smaller the pan the less time it’ll need to bake. Muffins will take about 20-25 minutes. Test with a toothpick, and remove it from the oven when it comes out clean.

More pumpkin recipes to try

• Pumpkin Scones (better than Starbucks!)
• Chocolate Pumpkin Cupcakes (look who cute these are)
• Cinnamon Sugar Pumpkin Donut Bites (fun tasty, small batch)
• Pumpkin Sheet Cake- perfect for a crowd
• Crispy Pumpkin Chocolate Chip Cookies

This recipe makes 2 loaves.