Cinnamon Sugar Pumpkin Bread
User Reviews
5
Cinnamon Sugar Pumpkin Bread
Description
The recipe consists of a pumpkin bread batter made from vegetable oil, granulated sugar, eggs, canned pumpkin puree, flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisking the wet ingredients together before adding the dry ones ensures an even mixture without overmixing that could toughen the bread.
The batter is divided and layered with a filling made from granulated sugar, chopped pecans, and cinnamon sprinkled between and over the bread batter in the prepared pans. This topping creates a crunchy, sweet contrast to the soft, moist crumb of the pumpkin bread. Baking at a moderate oven temperature for up to an hour produces a golden crust and a fully set interior confirmed by a clean toothpick test.
The bread offers warm cinnamon and pumpkin spice flavors with a nutty crunch from pecans, balancing the dense pumpkin loaf. It is suitable for fall breakfasts, snacks, or dessert and can be sliced and served plain or with butter.
Using pumpkin puree rather than pumpkin pie mix is essential for correct flavor balance. Measuring flour correctly by lightly spooning and leveling helps maintain the right texture. Various vegetable oils can substitute depending on preference without affecting the cake's moisture. The recipe notes homemade pumpkin pie spice as an option for those who want to customize or avoid buying premade blends.
Ingredients
Filling/Topping
- 1 cup granulated sugar
- 1/2 cup pecans chopped
- 1 teaspoon cinnamon
Bread
- 1/2 cup vegetable oil
- 1 ¾ cups granulated sugar
- 2 egg large
- 15 oz pumpkin puree canned
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.
- To make the topping, stir together the granulated sugar, pecans, and cinnamon until combined.
- Set aside.
- To make the bread, whisk oil and sugar together in a large bowl. Mixture will look like wet sand.
- Whisk in eggs until well-combined.
- Add the pumpkin puree and whisk until well-combined.
- Whisk in the flour, salt, pumpkin pie spice, baking soda, baking powder, and salt until just combined. Overmixing the bread will cause it to be tough.
- Divide the half batter evenly between the prepared pans. You will use 1/4 of the total batter per pan.
- Sprinkle 1/4 of the filling over the batter in each pan.
- Divide remaining half of the batter between the two pans.
- Sprinkle 1/4 of the topping over the batter in each pan.
- Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, and then remove to a wire cooling rack to finish cooling.
Notes
- Omitting pecans is an option if you prefer a nut-free bread.
- Canola, vegetable, or light olive oil are suitable substitutes for the vegetable oil called for in the recipe.
- Ensure to use pure pumpkin puree, not pumpkin pie mix, for accurate flavor and texture.
- To measure flour accurately, stir and lightly spoon into the measuring cup, then level it off to prevent dense bread.
- If pumpkin pie spice is unavailable or costly, a homemade blend can be used as a substitute.
- Using a cooking spray with flour can help prevent the bread from sticking in the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 145kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 76mg | 3% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 2083IU | 42% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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