Best Cinnamon Sugar Pumpkin Bread Recipe – Moist and Irresistible

Why Make This Recipe

Cinnamon Sugar Pumpkin Bread brings the warmth and coziness of autumn right into your kitchen. It has a rich, moist texture and a delightful balance of spices. The sweet cinnamon topping enhances the flavors, making this bread perfect for breakfast, a snack, or dessert. This recipe is easy to follow, making it great for both beginners and seasoned bakers. Plus, it fills your home with an inviting aroma that everyone will love.

How to Make Best Cinnamon Sugar Pumpkin Bread

Making Cinnamon Sugar Pumpkin Bread is simple and fulfilling. You’ll create a delicious loaf that your friends and family will enjoy. Let’s walk through the recipe step by step.

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
• 3/4 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 3 tablespoons granulated sugar (for topping)
• 1 teaspoon ground cinnamon (for topping)

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter, then dust it with flour to prevent sticking.
2. In a large mixing bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mix until everything is evenly combined.
3. In another bowl, whisk the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth and well blended.
4. Pour the wet mixture into the dry ingredients. Stir gently until just combined. It’s okay to have a few lumps, so don’t overmix.
5. Pour the batter into the prepared loaf pan. Spread the batter evenly.
6. In a small bowl, mix the 3 tablespoons of sugar and 1 teaspoon of cinnamon for the topping. Sprinkle this mixture generously over the top of the batter.
7. Bake in your preheated oven for 55-65 minutes. Start checking at 55 minutes by inserting a toothpick into the center of the bread; it should come out clean or with a few moist crumbs.
8. Let the bread rest in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.

How to Serve Best Cinnamon Sugar Pumpkin Bread

Cinnamon Sugar Pumpkin Bread is fantastic on its own, but you can dress it up a bit too! Serve it warm, perhaps with a pat of butter on top. It also goes well with cream cheese or a spread of your choice. Pair it with a cup of coffee or tea for a delightful experience.

How to Store Best Cinnamon Sugar Pumpkin Bread

To store your pumpkin bread, first make sure it has cooled completely. Then wrap it in plastic wrap or place it in an airtight container. It can stay fresh at room temperature for about 2-3 days. If you want to keep it longer, consider freezing it. Just wrap it tightly and store it in the freezer for up to 3 months. To enjoy, thaw it overnight in the refrigerator before serving.

Tips to Make Best Cinnamon Sugar Pumpkin Bread

• Use fresh spices for the best flavor. Ground spices can lose their potency over time.
• Make sure not to overmix the batter; this keeps the bread light and fluffy.
• If your bread browns too quickly while baking, you can cover it loosely with aluminum foil during the last 15 minutes.
• Feel free to add nuts or chocolate chips if you want a little extra texture and flavor.

Variation

Want to switch things up? You can add in some chopped nuts, like pecans or walnuts, for a crunchy bite. If you love chocolate, mix in some semi-sweet chocolate chips. You could also try using different spices, such as allspice or cardamom, to create a new flavor profile.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you will need to bake and puree the pumpkin first. Make sure to drain any excess moisture.

2. How do I know when my pumpkin bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, your bread is done. If it’s still wet, bake a bit longer.

3. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to add xanthan gum if your blend doesn’t already contain it.

Conclusion

This Cinnamon Sugar Pumpkin Bread recipe is a delightful treat that combines sweet, warm spices with the richness of pumpkin. It’s an easy recipe that anyone can follow, and the results are sure to impress. Enjoy the process of baking and savor the end product with your friends and family. Happy baking!

Cinnamon Sugar Pumpkin Bread

This delightful Cinnamon Sugar Pumpkin Bread combines sweet, warm spices with the richness of pumpkin, making it perfect for breakfast, snacks, or dessert. Easy to make, it fills your home with an inviting aroma.

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: baking, Cinnamon Bread, fall recipes, Pumpkin Bread, quick bread

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 8 slices

Calories: 200kcal

Ingredients

Main 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
• 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 for topping
• 1 teaspoon ground cinnamon for topping

Instructions

Preparation

• Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter, then dust it with flour to prevent sticking.
• In a large mixing bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mix until everything is evenly combined.
• In another bowl, whisk the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth and well blended.
• Pour the wet mixture into the dry ingredients. Stir gently until just combined. It's okay to have a few lumps, so don’t overmix.
• Pour the batter into the prepared loaf pan. Spread the batter evenly.
• In a small bowl, mix the 3 tablespoons of sugar and 1 teaspoon of cinnamon for the topping. Sprinkle this mixture generously over the top of the batter.

Baking

• Bake in your preheated oven for 55-65 minutes. Start checking at 55 minutes by inserting a toothpick into the center of the bread; it should come out clean or with a few moist crumbs.
• Let the bread rest in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.

Notes

Serve warm with a pat of butter, cream cheese, or your favorite spread. Pair it with coffee or tea for a delightful experience. Store in plastic wrap or an airtight container for 2-3 days at room temperature, or freeze for up to 3 months. Thaw in the refrigerator before serving.

Nutrition

Serving: 1g | Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 200mg | Fiber: 1g | Sugar: 10g