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Best Cinnamon Sugar Pumpkin Bread Recipe

Best Cinnamon Sugar Pumpkin Bread Recipe
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★★★★★

4.9 from 29 reviews

This Best Cinnamon Sugar Pumpkin Bread Recipe is a moist and flavorful quick bread, enriched with warm spices and tender pumpkin puree. Perfect for cozy fall mornings or as a sweet snack, it features a delightful cinnamon sugar topping for an irresistible crunch and sweetness.

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

  1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter and dust it with flour to prevent sticking.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until they are evenly distributed.
  3. Mix wet ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth and homogeneous.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Stir gently just until combined; it’s okay if there are a few lumps. Avoid overmixing to keep the bread tender.
  5. Prepare batter in pan: Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
  6. Add cinnamon sugar topping: Mix together the granulated sugar and cinnamon for the topping, then sprinkle this mixture generously over the batter in the pan.
  7. Bake the bread: Bake the loaf in the preheated oven for 55-65 minutes. Start checking at 55 minutes by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs attached.
  8. Cool the bread: Let the bread rest in the pan for 10 minutes after baking, then remove it from the pan and place it on a wire rack to cool completely.

Notes

  • Do not overmix the batter to ensure the bread stays moist and tender.
  • Use canned pumpkin puree for best consistency and flavor; fresh pumpkin puree can be substituted but may affect moisture content slightly.
  • The cinnamon sugar topping adds a delightful crunch and should not be skipped.
  • Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread can be frozen for up to 3 months; wrap tightly in plastic wrap and foil before freezing.
  • Check doneness with a toothpick inserted in the center; a clean toothpick means the bread is fully baked.

Nutrition

Keywords: Pumpkin bread, cinnamon sugar topping, moist pumpkin bread, quick bread, fall baking, spiced pumpkin bread

Find it online: https://yumwithmia.com/best-cinnamon-sugar-pumpkin-bread-recipe/