This warm and comforting pumpkin bread is like eating a slice of autumn! It’s easy-to-make and uses the entire can of pumpkin puree, which means you won’t have any leftover. It does make a large loaf, so make sure to use a large loaf pan, one that is 9 x 5 inches in size. Do not use canned pumpkin pie filling which has additional spices and sugar added to it. This recipe is not designed for pumpkin pie filling. You can use store bought pumpkin pie spice, make your own, or use a substitution (see my section above).
Preheat the oven to 350°F.Make the topping and sugar crust by combining the white sugar and pumpkin pie spice blend together in a small bowl.
Take the melted shortening and brush it all over the inside of a large 9 x 5-inch loaf pan. Sprinkle half of the pumpkin spice sugar blend all over the bottom and sides of the pan, pouring out any loose spiced sugar back into the bowl.
Make the bread batter by placing the pumpkin puree, vegetable oil, melted butter, eggs, sugar, brown sugar, baking powder, salt, pumpkin pie spice blend and vanilla in a large bowl. Mix thoroughly with a whisk until well blended.
Add the flour and gently fold until most of the flour is absorbed. If there are a few dots of dry flour left, that’s ok.
Pour the batter into the prepared pan and spread out evenly.
Sprinkle the top with the remaining pumpkin spice sugar.Bake 70 to 80 minutes, or until a toothpick or skewer comes out clean. If you have an instant read thermometer, the internal temperature should be somewhere between 200°F and 205°F.
Let bread cool for 5 minutes on a wire rack, then gently invert and place upright on the cooling rack to cool to room temperature. Replace any of the sugar crust that has fallen off.