Description
This Cinnamon Sugar Pumpkin Bread is a moist and flavorful fall favorite, combining warm spices, pumpkin puree, and a sweet cinnamon-sugar topping. Perfect for breakfast, snacks, or dessert, this bread bakes to a golden perfection with a soft crumb and a delightful crunchy topping.
Ingredients
Scale
Bread Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
Topping Ingredients
- 1/4 cup butter, melted
- 1/4 cup sugar
- 1 tsp cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature when the batter is ready.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, milk, and vanilla extract. Whisk these ingredients together until smooth and fully integrated.
- Add Dry Ingredients: Gradually add in the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir until just combined to avoid overmixing, which could make the bread tough.
- Bake: Pour the batter into a greased loaf pan, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Add Cinnamon Sugar Topping: When the bread is warm but not piping hot, brush the top generously with melted butter. Mix together 1/4 cup sugar and 1 teaspoon cinnamon, then sprinkle this mixture evenly over the buttered surface.
- Serve: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Once cooled, slice and enjoy the delicious fall flavors.
Notes
- Use canned or homemade pumpkin puree for best results.
- Ensure eggs and milk are at room temperature to improve texture.
- Do not overmix the batter to keep the bread tender.
- If the bread is browning too fast, tent with foil during baking.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
