Description
This Cinnamon Sugar Pumpkin Bread is a moist, flavorful loaf perfect for fall mornings or dessert. Infused with warm spices like cinnamon, nutmeg, cloves, and ginger, and topped with a crunchy cinnamon sugar layer, it combines the rich taste of pumpkin with a sweet, spiced twist. Easy to prepare and perfect for sharing, this pumpkin bread delivers comfort and seasonal cheer in every bite.
Ingredients
Scale
Bread Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger until evenly combined. This will ensure the spices and leavening agents are well distributed.
- Combine Wet Ingredients: In a large bowl, stir together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, milk, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently stir just until combined. Avoid overmixing to keep the bread tender and moist.
- Prepare Topping and Add Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. In a small bowl, mix the sugar and cinnamon for the topping, then sprinkle evenly over the batter.
- Bake the Bread: Bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean. This ensures the bread is fully cooked without being dry.
- Cool Before Serving: Let the bread cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving. This cooling step helps achieve clean, even slices.
Notes
- This bread can be made ahead and frozen. Wrap tightly in plastic wrap and store in the freezer for up to 3 months.
- For added texture and flavor, stir in 1/2 cup of chocolate chips or chopped nuts into the batter before baking.
- Ensure not to overmix the batter to maintain a moist and tender bread crumb.