Description
A deliciously moist pumpkin bread topped with a crunchy cinnamon sugar layer, perfect for fall.
Ingredients
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar (light or dark)
- ½ cup pure canned pumpkin
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2 to 3 tablespoons cinnamon sugar
Instructions
- Preheat the oven to 350°F (175°C) and prep the pans.
- In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla until smooth.
- Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients, then mix gently until just combined.
- Divide the batter into the prepared pans and sprinkle with cinnamon sugar, swirling it into the top layer.
- Bake for 20–30 minutes depending on the pan type, until a toothpick comes out mostly clean.
- Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
For a full-size loaf, double all ingredients. Store covered at room temperature for 5–7 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American