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+ servings
Pumpkin bundt cake with toasted meringue.

Moist Pumpkin Bread Recipe

Moist Pumpkin Bread Recipe made with brown sugar, pumpkin puree, then topped with a toasted meringue is the perfect fall pumpkin dessert.
Course Bread, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Servings 1 loaf
Author Jenn


Pumpkin Bread

  • 2 Cups (250 grams) All Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Kosher Salt
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Ginger
  • ¼ tsp Ground Cloves
  • ½ Cup (113 grams) Vegetable or Sunflower Oil
  • ¾ Cup (150 grams) Granulated Sugar
  • ½ Cup (100 grams) Dark Brown Sugar
  • 1 ½ Cups (340 grams) Pumpkin Puree
  • 2 (100 grams) Large Eggs
  • 1 tsp Vanilla Extract
  • 1 Cup (170 grams) Dark Chocolate Chunks optional

Toasted Meringue

  • 4 (120 grams) Egg Whites
  • ½ tsp Cream of Tartar
  • ½ Cup (100 grams) Granulated Sugar
  • 1 Cup (250 ml) Water


Pumpkin Bread

  • Prepare pand and preheat oven. Choose either 8 inch fluted brioche mold, bake at 325 F (170 C) for about 70-75 minutes, or 9x5 inch loaf pan at 350 F (180 C) to bake for 60-65 minutes.
  • In a medium bowl hand whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • In a large bowl whisk together vegetable oil with granulated sugar and dark brown sugar.
  • Next, add pumpkin puree, eggs, and vanilla. Whisk until mixed.
  • Spoon half of the flour mixture into the wet mixture, mix until combined. Then repeat with the remaining flour mixture.
  • Fold in chocolate chunks if using them.
  • Spoon batter into desired baking pan. Brioche Mold or Loaf Pan.
  • Bake for 60-65 minutes or until toothpick inserted into the center comes out with only small crumbs.
  • Place pan on cooling rack to completely cool, before inverting pan onto serving dish and removing pumpkin bread.

Toasted Italian Meringue

  • While baked pumpkin bread is cooling prepare your meringue.
  • Place egg whites and cream of tartar in bowl of stand mixer with whisk attachment.
  • In a medium sauce pan gently stir together sugar and water. Turn up to high heat.
  • Cook until sugar syrup reads 240°F on an instant read or candy thermometer. Which is in between soft and firm ball stage.
  • While sugar syrup is cooking, turn on mixer to medium speed. Whip egg whites and cream of tartar until reaches soft peaks. This is where when you lift the head of the mixer, the fluffy egg whites should form gentle peaks that slowly collapse back into the mixture.
  • Once you have soft peaks and the sugar syrup is ready, keep the mixer running on medium speed and carefully pour a slow drizzle of the hot sugar syrup into the egg whites. Aim for the space between rotating whisk and side of bowl.
  • Once the sugar syrup has been added, turn the mixer up to high and whip until desired stiff peaks have formed. The mixing bowl will be hot, so I tend to whisk until the bowl cools.
  • Spoon Italian Meringue onto cooled Pumpkin Bread and rotate spatula or spoon for desired look. Using a small kitchen torch, toast the meringue to create golden brown edges.