First time I made pumpkin bread, it wasn’t sweet enough (1 cup sugar). Next time I made it, it was too sweet (2 cups sugar). The next time, the cinnamon sugar topping made it look too charred. THIS time around, the sweetness is perfect. To prevent the top from becoming black, I omitted the cinnamon from the topping and added the turbinado sugar 20 minutes through the baking. To prevent extreme browning on the edges and bottom, you must butter and flour the pan, not just grease it. To prevent that bottom from sticking? Parchment paper. Combining all these changes will result in a perfect pumpkin bread!
Tried and True Pumpkin Bread
Total Time: 1 hr 15 min
• 1 1/4 cup, plus 2 tablespoons sugar
• ½ cup vegetable oil
• 2 large eggs
• 1/2 can (8-ounces) unsweetened pumpkin puree
• 1 1/2 cups all-purpose flour
• 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Turbinado sugar, to sprinkle
Preheat oven to 350°F. Butter and flour a loaf pan to prevent edges from browning. Line bottom with parchment paper. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.
Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into another large bowl. Stir into pumpkin mixture in 2 additions.
Pour batter in prepared pan. Bake (with convection) 20 minutes. Sprinkle with sugar over the top. Bake another 30-35 minutes with convection. Transfer to racks and cool 10 minutes. Using a knife, cut around edge of loaf. Turn loaf out onto a rack and cool completely.