Ingredients:
1 can (15 ounces) pumpkin puree
4 large eggs, at room temperature
1 cup neutral oil (e.g., extra virgin olive oil)
1 tablespoon bourbon or vanilla extract
1½ 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 tablespoons pumpkin spice
3 tablespoons granulated sugar (for coating and topping)
Oil or baking spray (for preparing pans)
Instructions:
Preheat Oven: Set your oven to 350°F (175°C).
Prepare Pans: Grease two 9×5-inch loaf pans with oil or baking spray. Sprinkle 1 tablespoon of granulated sugar into each pan, ensuring an even coating.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, oil, bourbon or vanilla extract, granulated sugar, and dark brown sugar until smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spice to eliminate any lumps.
Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Pour Batter: Divide the batter evenly between the prepared loaf pans.
Add Topping: Sprinkle the remaining 1 tablespoon of granulated sugar over the top of each loaf for a crunchy crust.
Bake: Place the pans in the preheated oven and bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove the loaves from the oven and turn them onto a wire rack to cool completely before slicing.
Notes:
Pumpkin Puree: The recipe recommends using Libby’s pumpkin puree for its consistent texture. If using a different brand that appears looser or more watery, consider simmering the puree over medium-high heat to evaporate excess moisture, then let it cool slightly before proceeding.
Spices: Ensure your pumpkin spice is fresh for optimal flavor. The recipe suggests making your own blend for the best results.