Pumpkin bread is a favorite for its moist texture and warm spices. This version, with a cinnamon sugar topping, adds extra flavor and a delightful crunch. It’s versatile for breakfast, snacks, or dessert.
Why you’ll love this dish
This bread is rich in flavor and stays moist for days. It’s perfect for fall gatherings or cozy mornings.
“The cinnamon sugar topping takes it to the next level!”
Beyond its taste, it’s straightforward to make with accessible ingredients. You can easily whip it up and enjoy the process.
The cooking process explained
This recipe begins with mixing the wet ingredients and combining them with dry ingredients. Pour into a loaf pan, sprinkle with cinnamon sugar, and bake until golden.
Prep Time: 15 min | Cook Time: 60 min | Total Time: 1 hr 15 min
What you’ll need
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp sugar (for topping)
- 1 tsp cinnamon (for topping)
Note: Use freshly grated nutmeg for a stronger flavor.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together pumpkin puree, sugar, oil, eggs, and vanilla until smooth.
- Gradually combine wet and dry ingredients; mix until just combined.
- Pour batter into prepared pan.
- Combine sugar and cinnamon for the topping; sprinkle over batter.
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Best ways to enjoy it
Serve warm with butter on top. It pairs well with coffee or tea. Also great for toasting and adding cream cheese.
Storage and reheating tips
Store in an airtight container at room temperature for up to 3 days. It can also be frozen for 2-3 months. Thaw overnight in the refrigerator and warm as needed.
Helpful cooking tips
- Ensure ingredients are at room temperature for better mixing.
- Don’t overmix the batter; this keeps the bread tender.
- Test for doneness early to prevent drying out.
Creative twists
- Add chopped nuts or chocolate chips for extra texture.
- Substitute applesauce for half the oil for a lighter option.
- Mix in dried cranberries or raisins for a fruitier flavor.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just ensure it’s pureed smoothly.
How do I know when the bread is done?
Insert a toothpick; if it comes out clean, it’s ready.
Can this be made gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend.
Pumpkin Bread with Cinnamon Sugar Topping
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful pumpkin bread topped with a delightful cinnamon sugar mix, perfect for breakfast or dessert.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp sugar (for topping)
- 1 tsp cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together pumpkin puree, sugar, oil, eggs, and vanilla until smooth.
- Gradually combine wet and dry ingredients; mix until just combined.
- Pour batter into prepared pan.
- Combine sugar and cinnamon for the topping; sprinkle over batter.
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days, or freeze for 2-3 months. Ensure ingredients are at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin bread, cinnamon, fall recipes, baking, dessert