Pumpkin Donut Bread
User Reviews
5
Pumpkin Donut Bread
Description
This bread uses canned pumpkin, pumpkin pie spice, brown and granulated sugars, all-purpose flour, baking soda, baking powder, and salt to create a spiced batter. Wet ingredients include pumpkin purée, canola oil, and eggs, which are whisked and combined with dry ingredients just until mixed to maintain moisture and tenderness.
The batter is baked in a loaf pan at 350 degrees F for 60-70 minutes until a toothpick inserted comes out clean. After cooling briefly, the warm loaf is brushed with melted butter, which acts as an adhesive for the cinnamon sugar topping. This topping is sprinkled liberally to coat the entire loaf, creating a texture and flavor sensation similar to a cinnamon sugar donut outside with a soft pumpkin bread interior.
The bread should cool for about an hour before slicing to allow the sugars to set on the crust. The loaf serves well as a breakfast treat or snack, offering fall-inspired pumpkin spice flavors enhanced by the sweet buttered topping.
The recipe can be doubled easily for extra loaves. Store leftovers in an airtight container at room temperature for several days or freeze tightly wrapped for longer preservation.
Ingredients
For the bread:
- 1 2/3 cups all-purpose flour
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 15 ounces pumpkin canned
- 1/2 cup canola oil
- 2 large egg
For topping:
- 1/4 cup butter melted
- 1/4 cup sugar
- 1 1/2 tablespoons cinnamon
Instructions
- Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray.
- Add the flour, brown sugar, sugar, pumpkin pie spice, baking soda, salt, and baking powder to a large mixing bowl and whisk to combine.
- To a smaller bowl, add the pumpkin, oil, and eggs, Whisk well to combine.
- Pour the pumpkin mixture into the dry ingredients and stir until just combined.
- Spread the batter into the prepared loaf pan and bake for 60-70 minutes or until a tester comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack set over a sheet pan.
- Brush the top and sides of the bread with melted butter.
- Combine the sugar and cinnamon in a small bowl.
- Sprinkle liberally over the top and sides of the bread to coat, letting excess cinnamon sugar fall to the pan below.
- Let cool for 1 hour before slicing and serving.
Notes
- Brushing the bread with melted butter before applying the cinnamon sugar creates a rich, donut-like crust.
- This recipe doubles well to make multiple loaves to share or freeze.
- Store baked bread in an airtight container at room temperature for up to 4-5 days.
- Freeze wrapped bread in plastic wrap and foil for up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 390kcal | 20% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 344mg | 14% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 6818IU | 136% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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