Description
A cozy and rich pumpkin bread, perfect for breakfast or as an afternoon snack, with cinnamon sugar topping for that extra crunch.
Ingredients
Scale
- 1 can (15 oz) pure pumpkin puree
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
- Whisk together the pumpkin puree, oil, eggs, and sugar until fully combined.
- Mix the flour, baking soda, baking powder, salt, and spices in a separate bowl. Add to the wet mixture and fold gently until just combined.
- Combine the topping ingredients in a small bowl.
- Divide the batter evenly between the prepared pans and sprinkle the cinnamon-sugar mixture on top.
- Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring to a wire rack.
Notes
Best served warm with butter or toasted. Store wrapped at room temperature for up to 3 days or in the fridge for a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: pumpkin bread, fall recipe, dessert, baking, quick bread