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Cinnamon Sugar Crunch Pumpkin Bread Recipe

Cinnamon Sugar Crunch Pumpkin Bread Recipe
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★★★★★

5.1 from 12 reviews

This Cinnamon Sugar Crunch Pumpkin Bread is a moist, tender quick bread bursting with warm pumpkin pie spices and topped with a delightful cinnamon sugar crunch. Perfect for fall breakfasts or cozy afternoon treats, these mini loaves combine the cozy flavors of pumpkin and cinnamon with a crisp sugary topping that adds a satisfying texture contrast.

Ingredients

Scale

Wet Ingredients

  • 1 large egg
  • ½ cup granulated sugar
  • ¼ cup brown sugar (light or dark)
  • ½ cup pure canned pumpkin (not pumpkin pie filling)
  • ¼ cup canola oil (or any neutral oil)
  • 1 tsp vanilla extract

Dry Ingredients

  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • ⅛ tsp baking soda
  • 1 ½ tsp pumpkin pie spice
  • ¼ tsp salt

Topping

  • 2–3 tbsp cinnamon sugar (¾ tsp cinnamon for every 1 tbsp sugar)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease mini loaf pans and line them with parchment paper, leaving an overhang on the sides which will help you easily lift out the breads once they are baked.
  2. Mix Wet Ingredients: In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, canned pumpkin, canola oil, and vanilla extract until the mixture is smooth and well combined.
  3. Sift and Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt directly over the wet ingredients. Gently whisk the mixture just until no streaks of dry flour remain, being careful not to overmix to keep the bread tender.
  4. Divide Batter and Add Topping: Evenly divide the batter into the prepared mini loaf pans. Generously sprinkle the cinnamon sugar mixture on top of each loaf batter, then lightly swirl it just on the surface with a toothpick or knife to create a crunchy, swirled topping.
  5. Bake the Bread: Place the pans in the oven and bake the mini loaves for 28 to 30 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few moist crumbs. For muffins, reduce baking time to 20–23 minutes; for a large loaf, bake 50–55 minutes.
  6. Cool and Serve: Remove the pans from the oven and let the loaves cool in the pans for 10 to 15 minutes. Use the parchment paper overhangs to lift the breads out and transfer them to a wire rack to cool completely or serve warm at your preference.

Notes

  • You can substitute canola oil with any neutral oil like vegetable or light olive oil.
  • Make sure to use pure canned pumpkin rather than pumpkin pie filling to avoid extra spices and sweetness.
  • Adjust cinnamon sugar topping to your taste, using more for extra crunch and flavor.
  • You can prepare this batter and freeze unbaked mini loaves; bake directly from frozen adding a few extra minutes baking time.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.

Nutrition

Keywords: Pumpkin bread, cinnamon sugar, fall recipes, quick bread, mini loaves, pumpkin spice, autumn baking

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