Description
This Cinnamon Sugar Pumpkin Bread is a moist, flavorful quick bread perfect for fall. It combines warm spices like cinnamon, nutmeg, ginger, and cloves with the natural sweetness and moisture of pumpkin puree. A crunchy cinnamon sugar topping adds a delightful finish, making it an irresistible treat for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 3/4 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
Topping
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves. Stir well to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth and well blended.
- Mix Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender and moist.
- Pour Batter into Pan: Pour the prepared batter into the greased loaf pan and spread it evenly to fill the pan uniformly.
- Prepare Cinnamon Sugar Topping: In a small bowl, mix 3 tablespoons of granulated sugar with 1 teaspoon ground cinnamon, creating a fragrant cinnamon sugar mixture.
- Sprinkle Topping: Evenly sprinkle the cinnamon sugar mixture over the surface of the batter in the loaf pan, adding a sweet and crunchy topping.
- Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing to maintain texture and flavor.
Notes
- For extra moisture, consider adding a tablespoon of applesauce if your pumpkin puree is very thick.
- Ensure not to overmix the batter to avoid dense bread.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
- Use canned pumpkin puree only; pumpkin pie filling contains added spices and sugars that can alter the recipe.
- Feel free to substitute milk with a non-dairy alternative like almond or oat milk.
