Description
This Cinnamon Sugar Pumpkin Bread is a moist, flavorful treat perfect for autumn or any time you crave the warm spices of pumpkin baked goods. Enhanced with cinnamon, nutmeg, and a delightful cinnamon sugar topping, this quick bread is easy to make and wonderfully aromatic.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger until fully combined. Set aside for later use.
- Combine sugars and butter: In a large mixing bowl, stir together the melted butter, granulated sugar, and brown sugar until smooth and well blended.
- Add eggs: Beat in the eggs one at a time, mixing thoroughly after each addition to incorporate fully.
- Incorporate pumpkin and liquids: Stir in the pumpkin puree, milk, and vanilla extract until the batter is homogeneous and smooth.
- Add dry ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, stirring just until combined. Be careful to avoid over-mixing to keep the bread light.
- Pour batter into pan: Transfer the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Prepare topping: In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle this evenly over the surface of the batter in the loaf pan for a sweet, spiced crust.
- Bake: Place the pan in the oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool: Let the pumpkin bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. This helps it set and makes slicing easier.
Notes
- Use fresh or canned pumpkin puree for convenience and consistent results.
- Do not over-mix the batter to ensure a tender crumb.
- Check the bread near the end of baking time to prevent over-browning.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: Add chopped nuts or chocolate chips for added texture and flavor.
