Description
This classic Cinnamon Sugar Pumpkin Bread is a moist and flavorful treat that’s perfect for autumn or any time you’re craving a comforting spice-infused dessert. Made with canned pumpkin puree and a blend of warm spices like cinnamon, ginger, and cloves, this quick bread combines a tender crumb with a crunchy sweet cinnamon sugar topping for an irresistible texture contrast.
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
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure the bread doesn’t stick during baking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground ginger, and ground cloves thoroughly to evenly distribute the spices and leavening agents.
- Mix 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 combined.
- Combine Wet and Dry: Gradually pour the wet mixture into the dry ingredients, stirring gently to combine just until no streaks of flour remain. Do not overmix to keep the bread tender.
- Pour Batter and Add Topping: Pour the batter evenly into the prepared loaf pan. In a small bowl, mix together the granulated sugar and ground cinnamon for the topping and sprinkle it evenly over the batter.
- Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Be careful not to overmix the batter to avoid a dense texture.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
- You can substitute milk with any dairy-free alternative if desired.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- For extra flavor, add chopped nuts or chocolate chips into the batter before baking.
