When I bake pumpkin bread I always seem to get these crystals that I notice when eating it. I know it is not egg shells because I check. Any ideas?

I'd think it was sugar crystals.

What kind of sugar are you using? Could be if you are using a larger sugar like raw sugar, turbinado, coconut sugar, etc that’s the issue. They make something called “baker’s sugar” or “superfine” sugar that is a smaller size regular white sugar, might want to try that.

Also, sifting all your dry ingredients is a good idea regardless of if the recipe calls for that

Hi Ann! That's odd. Do you always use the same recipe? (And if so, could you please link to it here?) Wondering if it's clumpy brown sugar.