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Best Cinnamon Sugar Pumpkin Bread Recipe

Best Cinnamon Sugar Pumpkin Bread Recipe
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★★★★★

5 from 18 reviews

This Best Cinnamon Sugar Pumpkin Bread recipe is a moist, flavorful, and irresistible treat perfect for fall or any time you crave warm spices and pumpkin goodness. With a tender crumb and a sweet cinnamon sugar topping, this easy-to-make bread combines classic pumpkin pie spices and simple pantry ingredients to create a delicious loaf that’s perfect for breakfast, snack, or dessert.

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter and dust it with flour to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until the mixture is completely smooth and homogeneous.
  4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir just until combined; some lumps are okay. Avoid overmixing to keep the bread tender.
  5. Pour Batter into Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
  6. Add Cinnamon Sugar Topping: Mix the 3 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon in a small bowl. Sprinkle this cinnamon sugar mixture generously over the surface of the batter in the pan.
  7. Bake: Bake in the preheated oven for 55-65 minutes. Start checking at 55 minutes by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached when the bread is done.
  8. Cool: Let the bread rest in the pan for 10 minutes to set. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Do not overmix the batter to ensure the bread stays moist and tender.
  • If you use canned pumpkin puree, make sure it’s 100% pumpkin and not pie filling for best results.
  • Check your bread at 55 minutes for doneness to avoid overbaking.
  • Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • This bread can also be frozen for up to 3 months; slice before freezing for convenience.

Nutrition

Keywords: pumpkin bread, cinnamon sugar pumpkin bread, moist pumpkin bread, fall baking, pumpkin spice bread

Find it online: https://cookwithruby.com/best-cinnamon-sugar-pumpkin-bread-recipe/