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Warm, spiced pumpkin bread that is perfect for fall (or any time of the year) and topped with a cinnamon-sugar coating.

 

pumpkin bread

 

Classic Pumpkin Bread

Behold, the holy grail of fall baking is here. I honestly can’t believe I don’t already have a pumpkin bread recipe on the blog for y’all.. shame on me! But here it is, it’s about time. During the fall months I always keep a loaf of pumpkin bread on hand. It keeps really well in the refrigerator and it’s so easy to make in batches.

For the longest time when anyone would bring pumpkin desserts to a party or over to my house I would immediately be turned off.. all I could think of was carving pumpkins and pulling out the gross pumpkin guts from the inside of the pumpkins.. not exactly my idea of a dream dessert… BUT, if you’re like me and you haven’t stepped into the realm of pumpkin desserts, this recipe was made for you!

 

pumpkin bread

 

So… Why Bake with Pumpkin?

I copied and pasted the info below from my Super Moist Pumpkin Cupcakes post. If you haven’t seen that recipe, it is an absolute MUST. Hopefully this will convince you that baking with pumpkin is basically unlocking a secret weapon in the kitchen.

  1. It adds MOISTURE. Just like adding sour cream or oil to a cake, pumpkin does a lot of the same thing. It brings so much moisture to the table that it can even be used as a substitute for things like oil and eggs in some recipes.
  2. Its nutrient content: Pumpkin is full of vitamins and minerals (Vitamin A, Vitamin B6, Vitamin C, just to name a few), and it’s a great way to get those vitamins in your bakes 🙂
  3. It’s a great substitute: If you’re trying to lean more towards a plant-based diet then pumpkin just became your best friend. It can be used as a substitute for eggs, milk, sour cream, etc., and is a great option for someone looking to cut out animal products.
  4. It just tastes really really amazing. There’s just something about the flavor of pumpkin that brings any of your bakes to a whole new level. I’m a little obsessed, and people go crazy over pumpkin in the fall for good reason.

 

pumpkin bread

 

Ingredients for Classic Pumpkin Bread

Be sure to grab these ingredients next time you’re at the store!

  • All-purpose flour
  • Whole wheat flour
  • Pumpkin pie spice
  • Baking soda
  • Kosher salt
  • Baking powder
  • Dark brown sugar
  • Granulated sugar
  • Sour cream
  • Vegetable oil
  • Large eggs
  • Pumpkin puree
  • Butter
  • Cinnamon sugar

 

pumpkin bread

 

Tips for Making Classic Pumpkin Bread

  1. Double the recipe for a Bundt cake. All of the photos in this blog post show the pumpkin bread in a bundt cake form. If you’re looking to have that shape, double the recipe I’ve provided below. It will be the perfect size!
  2. Make your own pumpkin pie spice, if desired. If your grocery store is like mine and the minute September rolls around the pumpkin pie spice disappears from the aisles, don’t worry. You can make your own! Simply combine 3 Tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 1/2 tsp ground allspice, and 1 1/2 tsp ground cloves. This will make around 1/3 cup pumpkin pie spice, so you’ll be set for the whole season!
  3. Trader Joe’s always has plenty of canned pumpkin. Another thing that can be hard to find is pumpkin puree. It disappears so quickly when fall rolls around! I’ve found that Trader Joes almost always carries an abundance of pumpkin puree, so if you don’t have luck at any other stores, check there.
  4. Brush the butter onto the bread while it’s still warm. I find that the butter absorbs into the bread the best when its still a little bit warm. This will help the cinnamon-sugar stick to the outside of the bread really well.
  5. Make your own cinnamon-sugar, if desired. If you can’t find pre-made cinnamon sugar (McCormick typically carries it), feel free to make your own. Simply combine 1/2 cup granulated sugar and 2 Tbsp ground cinnamon. Easy peasy!

 

pumpkin bread

 

Well friends, that’s all from me for now. I hope you all enjoy this pumpkin bread as much as I do. As always, remember to tag me on socials (@sarahsdayoff) if you make this so I can see your yummy pumpkin bread and feel free to drop a line in the comments or on my contact page if you have any questions.

Happy Baking!

Love, Sarah

 

Print Recipe
5 from 1 vote

Classic Pumpkin Bread

Warm, spiced pumpkin bread that is perfect for fall (or any time of the year) and topped with a cinnamon-sugar coating.
Course: Breakfast, Dessert
Keyword: pumpkin, pumpkin bread
Author: Sarah Crawford

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 1/3 cup vegetable oil
  • 2 large eggs at room temperature
  • 3/4 cup pumpkin puree
  • 4 Tbsp butter melted
  • 2 Tbsp cinnamon sugar

Instructions

  • Preheat oven to 350°F. Coat a loaf pan (or Bundt pan, if doubling recipe (see above)) with cooking spray.
  • Combine flours, pumpkin pie spice, baking soda, salt, and baking powder in a medium bowl; stir well.
  • Combine sugars, sour cream, and vegetable oil in a large bowl. Beat at medium speed with an electric mixer until blended.
  • Add eggs, one at a time, beating well after each addition. Add pumpkin, beating until blended. Slowly add flour mixture, stirring until smooth. Spread batter in prepared pan.
  • Bake 40 minutes or until a wooden pick inserted into the center of the bread comes out clean. Cool in pan 5 minutes. Remove from pan; brush all over with butter. Sprinkle with cinnamon-sugar.