Cinnamon Sugar Pumpkin Bread
Cinnamon Sugar Pumpkin Bread tastes just like a cozy fall morning! This pumpkin coffee cake is perfect in the morning or as a snack or dessert. I included instructions for two full loaves and four mini loaves! I love to make a big batch of these and take as hostess gifts or make ahead for Thanksgiving morning breakfast!
Ingredients
Pumpkin Bread:
- 2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 15 oz pure pumpkin puree approx 1 can
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 vegetable oil
- 4 large eggs
- 1/4 cup buttermilk
Cinnamon Sugar Topping:
- 5 tablespoons light brown sugar
- 1 tablespoon all purpose flour
- 1 tablespoon unsalted butter
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Then make the Cinnamon Sugar Topping. Mix all ingredients together with your fingers in a small bowl until crumbles form and all ingredients are incorporated. Let sit.
- Whisk together the dry bread ingredients: flour, baking soda and powder in a small bowl and set aside.
- Whisk buttermilk and eggs together. Set aside.
- In a small pot over medium heat, whisk pumpkin puree together with cinnamon, nutmeg, cloves and salt for about five minutes or until reduced by about half.
- Remove pot from heat and stir in brown sugar, sugar and vegetable oil until well combined.
- Add pumpkin and egg mixtures and whisk to combine.
- Fold the dry ingredients into the wet ones in a large bowl. Stir until well combined. Some small lumps are ok.
- Pour mixture into well greased bread pans. Sprinkle Cinnamon Sugar Topping over loaves.
- Bake for 30-35 minutes for mini loaves or 45-50 minutes for large loaves.
Tried this recipe?Let us know how it was!