Cinnamon Sugar Pumpkin Bread
Welcome to Fall Flavors!
Embrace the heartwarming flavors of autumn with this delightful Cinnamon Sugar Pumpkin Bread! Imagine slicing into a moist and tender loaf, filled to the brim with the rich taste of pumpkin and warm spices. Topped and swirled with a sweet cinnamon-sugar mixture, each bite offers an inviting crunch that’s hard to resist. Perfect for enjoying at breakfast, as a snack, or even as a cozy dessert, this easy-to-prepare bread is bursting with seasonal tastes. Savor a slice alongside your favorite coffee or tea, or share it with loved ones for a wonderful seasonal treat!
Why You’ll Love This Recipe
This recipe is a true gem because it’s simple, delicious, and showcases classic fall flavors. With a harmonious blend of pumpkin puree, cinnamon, nutmeg, ginger, and cloves, every bite is infused with delightful spices. The cinnamon sugar swirl not only adds a pop of sweetness but also a satisfying crunch, making it utterly irresistible. Plus, you probably have most of the ingredients in your pantry, allowing you to whip it up whenever the craving for a cozy, spiced pleasure strikes!
The Recipe
Ingredients:
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin purée
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Swirl & Topping:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Step-by-Step Instructions:
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the cinnamon sugar mixture: In a small bowl, combine the 1/3 cup of granulated sugar with 1 tablespoon of ground cinnamon. Mix well and set aside.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until they are evenly mixed.
- Combine the wet ingredients: In a large mixing bowl, whisk the pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be mindful not to overmix; a few lumps are okay!
- Layer the batter and cinnamon sugar: Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon sugar mixture over the batter. Pour the remaining batter on top and smooth it out, then sprinkle the rest of the cinnamon sugar mixture evenly over the loaf.
- Bake the bread: Place the loaf in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: After baking, let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy your delicious bread!
Serving and Storage Tips
- Serving: This delightful bread can be served warm or at room temperature. Add a touch of butter, spread some cream cheese, or drizzle with maple syrup for an extra delicious experience.
- Storage: Any leftovers can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week. If you want to keep it fresh even longer, wrap it tightly in plastic and freeze it for up to 3 months.
Helpful Notes
- Be sure to use pure pumpkin purée rather than pumpkin pie filling, which contains added spices and sweeteners that can alter the bread’s flavor.
- For a richer taste, consider substituting melted butter for the vegetable oil.
- If you like texture, feel free to add 1/2 cup of chopped pecans or walnuts into the batter!
FAQs
1. Can I use homemade pumpkin purée?
Yes, just ensure it has a similar consistency to store-bought pumpkin purée. If it’s too watery, strain some of the liquid out before using.
2. Can I use a different type of flour?
Absolutely! You can substitute all-purpose flour with whole wheat flour for a heartier texture, or use a 1:1 gluten-free flour blend for a gluten-free version.
3. How do I prevent the cinnamon sugar topping from sinking?
Make sure to spread the top layer of batter evenly. When sprinkling the cinnamon sugar, do it gently without pressing it down into the batter.
4. Can I make this bread into muffins?
Yes! Simply divide the batter evenly among a muffin tin lined with paper cups, and bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.
5. What if I don’t have all the spices?
You can use 1 tablespoon of pumpkin pie spice instead, as it contains a blend of cinnamon, nutmeg, ginger, and cloves.
