Pumpkin Bread With Cinnamon Sugar Topping

• For The Bread:
  • 2 cups all purpose flour
  • 1 1/2 cups sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 3 eggs room temperature
  • 15 oz canned pumpkin
  • 1 cup vegetable oil
  • 2 tsp vanilla
• For The Cinnamon Sugar Topping:
  • 2 tbsp sugar
  • 1 1/2 tsp cinnamon

I originally got this recipe from Natasha’s Kitchen, but I tweaked a few things. For one, the original recipe didn’t call for a cinnamon sugar topping.

Which, in my opinion, is a very nice addition! So it’s totally optional and you don’t have to add it if you don’t want to, but it does give the pumpkin bread a nice, sugary crunch!

To make the pumpkin bread, you first need to mix all the dry ingredients together in a large mixing bowl. Then, mix all the wet ingredients in a medium mixing bowl.

Another change I made to the original recipe was to add in some vanilla extract. And I used my homemade vanilla extract for it as well!

Pour the wet ingredients into the bowl with the dry ingredients and mix well. Then, pour the pumpkin bread batter into two greased loaf pans.

To make the cinnamon sugar topping, simply mix together the sugar and the cinnamon in a small bowl. Then using a spoon, sprinkle the mixture on top of the batter.

After sprinkling the cinnamon sugar on top, use a butter knife to swirl the mixture gently into the batter. I went back and forth a few times with the knife before I was finished.

Now it’s time to bake your pumpkin bread with cinnamon sugar topping! Place the loaves into a preheated oven at 350 degrees. Bake until an inserted toothpick comes out clean. About 55-65 minutes total.

I used to always struggle with baking bread because I would always cook it as long as the recipe said, but it would come our doughy in the middle. I usually add on an extra 5-10 minutes from what the original recipe said to bake it for.

The original recipe called for just 45-55 minutes. But I cooked mine for a total of 65 minutes and it was perfect. I kept baking it at 5 minute increments and checking it with a toothpick each time. Once the toothpick comes out clean, you are good to go!

I also always place a cookie sheet under my loaf pans in my oven when baking the bread. I have had bad experiences before where the batter overflows and gets all over the bottom of my oven.

So by placing the cookie sheet underneath, it catches any overflow and doesn’t fall to the bottom of the oven. Less clean up in case that happens! But thankfully, that did not happen with this awesome recipe!

Let me know if you try this recipe out and how you like it. I know you will if you are a big pumpkin lover like I am. And if you’re looking for more delicious pumpkin recipes, check out my Starbucks Pumpkin Scones Copycat recipe or my Pumpkin Pie bars with Maple Cinnamon Topping too!