Pumpkin bread is one of my favorite things to bake in the fall. This Pumpkin Donut Bread starts with my best pumpkin bread recipe, so you know it is soft, moist, and full of pumpkin and warm spices.
Then I used the donut coating from my Cinnamon Sugar Donut Bread. Brush the warm loaf with butter, coat it in that sweet, spiced topping, and suddenly your pumpkin bread tastes like a donut! It is such a fun way to enjoy two favorites in one loaf.
Ingredients & Substitutions
- All-purpose flour: Gives the bread structure while keeping it tender. I recommend sticking with all-purpose flour for this recipe.
- Baking powder and baking soda: Work together to help the loaf rise and give it a soft texture.
- Kosher salt: Balances the sweetness and brings out the pumpkin and spice flavors. If using table salt, use a little less.
- Cinnamon, nutmeg, ginger, and cloves: Give the bread its warm, classic pumpkin spice flavor. The nutmeg is especially important here because it also helps give the loaf that familiar donut flavor. You can substitute 1 ½ teaspoons pumpkin pie spice for all four spices if you prefer.
- Granulated sugar: Sweetens the bread and helps keep it moist. It is also used in the donut coating for that sweet finish.
- Vegetable oil: Keeps the loaf moist and tender. You can substitute another neutral-flavored oil, such as canola oil.
- Eggs: Use room-temperature eggs, so they blend easily into the batter.
- Vanilla extract: Adds another layer of flavor. Pure or imitation vanilla will work.
- Molasses: Adds a little extra sweetness and a deeper, richer flavor that pairs well with the pumpkin and spices. You can omit it if needed, although the flavor will be slightly different.
- Pumpkin: Use pure pumpkin, not pumpkin pie filling. It adds moisture, color, and plenty of pumpkin flavor.
- Orange juice: Adds a little brightness to the batter. You can use an equal amount of milk if needed, although the flavor will be slightly less bright.
- Donut Coating: Made with melted butter, sugar, cinnamon, nutmeg, and ginger, this is what gives the pumpkin bread its donut-like finish. The butter helps the spiced sugar stick to the warm loaf.
Tips for the Best Pumpkin Donut Bread
- Use pure pumpkin. Make sure you are using pure pumpkin rather than pumpkin pie filling, which has added sugar and spices.
- Do not overmix the batter. Stir the dry ingredients into the wet ingredients just until combined. Overmixing can make the bread dense.
- Watch the top as it bakes. This is a tall loaf and needs a longer baking time. If the top starts getting too dark before the center is done, loosely tent it with foil.
- Let the bread cool slightly before coating it. You want the loaf warm enough for the butter and sugar mixture to stick, but not so hot that the butter immediately runs off.
- Coat all sides. Brush the melted butter over the top and sides, then gently press the spiced sugar mixture onto the loaf. Turning the bread as you work makes it easier to get an even coating.
- Don’t skip the nutmeg. It is a small amount, but it adds that classic donut flavor that makes this pumpkin bread extra special.
FAQs
Can I use pumpkin pie spice instead of the individual spices?
Yes! You can substitute 1 ½ teaspoons pumpkin pie spice for the cinnamon, nutmeg, ginger, and cloves in the bread. Keep the spices in the donut coating as written for the best flavor.
Can I use pumpkin pie filling instead of pure pumpkin?
No. Pumpkin pie filling has added sugar and spices that can change the texture and flavor of the bread. Use pure pumpkin for this recipe.
Can I leave out the molasses?
Yes. The bread will still turn out, but the molasses adds a deeper flavor and a little extra sweetness. I recommend keeping it if you have it.
Why is my donut coating not sticking?
Make sure you brush the melted butter over the loaf while it is still warm. Then sprinkle the sugar mixture over the butter and gently press it onto the sides. The warm butter helps the coating stick to the bread.
Can I make this bread without the donut coating?
Yes! The pumpkin bread is delicious on its own. However, the buttery spiced coating is what gives this loaf its donut-like flavor and texture, so I highly recommend trying it at least once.
How to Store Pumpkin Donut Bread
Room Temperature: Store the cooled bread in an airtight container or wrap it tightly in plastic wrap. It will keep at room temperature for up to 3 days. The donut coating may soften slightly over time, but the bread will stay moist and flavorful.
Freezer: For longer storage, freeze the loaf without the donut coating if possible. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving.
To Reheat: If you want to enjoy the bread warm, microwave individual slices for about 10 to 15 seconds. You can also warm the whole loaf, loosely covered with foil, in a 300°F oven until heated through.
Pumpkin Donut Bread
Ingredients
Bread
- 1 ¾ cups (219 g) all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ cups (300 g) granulated sugar
- ½ cup (109 g) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 can (15 ounces) pure pumpkin
- â…“ cup orange juice
Donut Coating
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground ginger
Instructions
Bread
- Preheat the oven to 350°F. Lightly spray a 9×5-inch loaf pan with nonstick cooking spray, or line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk together the sugar, oil, eggs, vanilla, and molasses until smooth.
- Add the pumpkin and orange juice. Whisk until well combined.
- Add the dry ingredients to the wet ingredients and stir just until combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan. Bake for 70 to 85 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and no wet batter. If the top browns too quickly, loosely tent the loaf with foil.
- Let the bread cool in the pan for 10 to 15 minutes, then carefully turn it out onto a wire rack.
Donut Coating
- While the loaf is still warm, brush the melted butter over the top and sides.
- In a small bowl, whisk together the sugar, cinnamon, nutmeg, and ginger.
- Sprinkle the sugar mixture over the buttered loaf, gently pressing it onto the sides. Turn the loaf as needed to coat all sides.
- Serve warm or at room temperature.
Did you make this recipe?
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