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Cinnamon Sugar Pumpkin Bread Recipe

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4 from 43 reviews

This Cinnamon Sugar Pumpkin Bread recipe yields two moist and flavorful loaves filled and topped with a sweet cinnamon sugar and pecan mixture, perfect for breakfast or dessert during the fall season or any time you crave a cozy treat.

  • Total Time: 55 minutes
  • Yield: 2 loaves

Ingredients

Filling/Topping

  • 1 cup granulated sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon cinnamon

Bread

  • 1/2 cup vegetable oil
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 15 oz can pumpkin puree
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F. Grease and flour two 8 x 4-inch loaf pans to ensure the bread releases easily after baking.
  2. Make the Filling/Topping: In a small bowl, stir together 1 cup granulated sugar, 1/2 cup chopped pecans, and 1 teaspoon cinnamon until well combined. Set this mixture aside for layering in the bread.
  3. Combine Wet Ingredients: In a large bowl, whisk together 1/2 cup vegetable oil and 1 ¾ cups granulated sugar until the mixture resembles wet sand. Then, whisk in 2 large eggs until the mixture is smooth and well combined.
  4. Add Pumpkin Puree: Stir in the entire 15 oz can of pumpkin puree, mixing thoroughly until incorporated into the batter.
  5. Mix Dry Ingredients: Add 2 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt to the wet mixture. Whisk gently until just combined, being careful not to overmix to avoid tough bread.
  6. Assemble the Bread Layers: Divide the batter into halves. Pour half of the batter evenly between the two prepared pans, using about 1/4 of the total batter per pan. Sprinkle 1/4 of the cinnamon sugar topping mixture evenly over the batter in each pan.
  7. Layer Remaining Batter and Topping: Pour the remaining half of the batter evenly over the topping in each pan. Then, sprinkle the remaining 1/4 of the cinnamon sugar topping over the batter in both pans.
  8. Bake: Place the pans in the preheated oven and bake for 40 to 60 minutes. Check doneness by inserting a wooden toothpick into the center; it should come out clean when the bread is fully baked.
  9. Cool: Allow the loaves to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and lets the bread set properly.

Notes

  • Do not overmix the batter to keep the bread moist and tender.
  • If you don’t have pecans, walnuts or almonds can be used as a substitute.
  • You can store the bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
  • Check doneness starting at 40 minutes to prevent overbaking, as oven temperatures vary.
  • The pumpkin pie spice can be homemade by mixing cinnamon, nutmeg, ginger, allspice, and cloves.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast,Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/cinnamon-sugar-pumpkin-bread-recipe/