Description
This Cinnamon Sugar Pumpkin Bread is a moist and flavorful quick bread perfect for fall. It combines warm spices like cinnamon, nutmeg, ginger, and cloves with smooth pumpkin puree, creating a tender loaf with a sweet cinnamon sugar crust. Easy to prepare and bake, this pumpkin bread makes a delightful breakfast treat or afternoon snack.
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 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 flour, 1 cup granulated sugar, brown sugar, baking soda, baking powder, salt, 1 teaspoon ground cinnamon, nutmeg, ginger, and cloves, mixing thoroughly.
- Whisk wet ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth and well blended.
- Combine wet and dry: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined to avoid overmixing, which can make the bread dense.
- Transfer batter to pan: Pour the batter evenly into the prepared loaf pan, spreading it smoothly.
- Prepare cinnamon sugar topping: In a small bowl, mix the 3 tablespoons granulated sugar with 1 teaspoon ground cinnamon.
- Sprinkle topping: Evenly sprinkle the cinnamon sugar mixture over the batter in the loaf pan for a sweet, crunchy crust.
- Bake the bread: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
- Ensure not to overmix the batter to keep the bread tender.
- You can substitute canned pumpkin puree with homemade pumpkin puree.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra moist bread, try adding a tablespoon of sour cream or Greek yogurt to the wet ingredients.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
