Simple, super moist and full of spices, Cinnamon Sugar Pumpkin Bread is ready for you and here for the season! The only way to make this bread even better is to dust the top with cinnamon sugar and enjoy! 
I wasn’t fully convinced that I was ready to jump right into pumpkin. Once it is here, I do feel like it is pretty overwhelming. Every flavor you see on every menu is pumpkin during the fall and I love most of it, but sometimes it can be overdone. Although, I made this last week and we have already gone through two loafs and we are addicted. It truly is the most simple bread you are going to make and the flavor is subtle, not to sweet and has a perfect crunch on the top from the cinnamon sugar. If you are not sure how ready you are, start with this Cinnamon Sugar Pumpkin Bread to start the pumpkin craze!
- 1½ Cups All Purpose Flour
- 1 tsp Baking Soda
- ¼ tsp Baking Powder
- 1 tsp Cinnamon
- ¼ tsp Ginger
- ¼ tsp Nutmeg
- ½ tsp salt
- ½ Cup Vegetable Oil
- 1¼ Cup Light Brown Sugar
- 2 Eggs
- ¾ Cup Pumpkin Puree
- ⅓ Cup Water
- 1 tsp Vanilla Extract
- 1 Tbsp Maple Syrup
- ¼ Cup Granulated Sugar
- 1 tsp Cinnamon
- Preheat oven to 350 degrees F and spray a 9x5 inch loaf with
- In a medium bowl, mix together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt
- In a mixing bowl with paddle attachment, mix together the oil and light brown sugar
- Add eggs; mix until combined
- Add in pumpkin puree, water, vanilla extract, and maple syrup
- Add dry ingredients into the pumpkin mixture and mix until combined and smooth
- Pour batter into loaf pan and sprinkle cinnamon sugar on top of the pumpkin batter
- Bake for 35-40 minutes or until knife comes out clean
- Remove from the oven and allow the bread to cool for 10 minutes
- Serve or store in airtight container, enjoy!
Pat says
Will try. Yum yum
kristen massad says
can’t wait to hear how you like it!!!