Description
This Cinnamon Sugar Pumpkin Bread is a moist and flavorful quick bread perfect for fall or any time you crave warm spices. Made with canned pumpkin puree and a blend of aromatic spices like cinnamon, ginger, and cloves, this bread is topped with a cinnamon sugar sprinkle for an extra touch of sweetness and crunch. It yields about 12 generous slices, ideal for sharing or enjoying as a comforting snack or breakfast treat.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon (plus more for topping)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Topping
- 3 tablespoons granulated sugar
- Additional ground cinnamon for topping
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well to ensure the bread doesn’t stick after baking.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground ginger, and ground cloves until evenly mixed.
- Mix wet ingredients: In a separate bowl, whisk the canned pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth and fully combined.
- Combine wet and dry ingredients: Gradually add the wet mixture into the dry ingredients, folding gently. Stir just until combined—avoid overmixing to keep the bread tender.
- Pour batter into loaf pan: Transfer the batter evenly into the greased loaf pan, smoothing the top with a spatula.
- Prepare and add topping: In a small bowl, mix the granulated sugar with a sprinkle of ground cinnamon. Evenly sprinkle this cinnamon sugar mixture over the top of the batter in the pan for a sweet and crunchy finish.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
- Cool before slicing: Remove the pumpkin bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing for best texture and flavor.
Notes
- Make sure not to overmix the batter to avoid a dense texture.
- You can substitute the all-purpose flour with a gluten-free flour blend for gluten-free needs.
- Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Adding chopped nuts like walnuts or pecans can add extra flavor and crunch if desired.
- For an extra moist bread, you can replace milk with buttermilk or yogurt.
