Cinnamon Topped Pumpkin Bread + A New Look

 These past few days have been kind of crazy for the two of us. Between school, work, church, and running a million errands, we really haven’t been spending too much time at home. Yesterday I convinced myself that it was ok to relax a bit. I slept in, caught up on some work, and reheated leftovers for dinner. Yeah, it was one of those days. Today, however, was a little more productive. I went to the bank, the store, cleaned the house, and installed the new look for 2013. I know it’s a little early but I didn’t want to wait. I was tired of the same old thing and wanted to mix things up a bit. I can’t tell you how much I love the templates that Blog Milk has over in their shop! I used Papier as the basis of the design and then imported my content. I love it! I know that a few other bloggers are using the same template right now, but the customization aspect really helps set each one apart. I also like that Blog Milk only releases 15 copies of each template, that way their sort of unique. Anyway, if you’re looking to upgrade your look I highly recommend purchasing one of their templates, especially since custom design comes at a high cost… I’m talking upwards of $250 (and that’s considered to be pretty cheap)!
 
Enough about that, now onto the bread! I only have a few more cans of pumpkin puree left in my pantry, and of course I was saving one for pumpkin bread, so here it is! I adapted a recipe that I found on allrecipes.com, and let me tell you, it was love at first bite. This bread is moist and sweet and covered in crunchy cinnamon goodness. It’s everything a pumpkin lover could want and more! Seriously, this is good stuff people! I added the topping because I had some cinnamon chips and pecans, but if you’re not a fan, just omit it, I promise it will be just as good! This bread would be awesome with a cream cheese swirl or studded with chocolate chips too… just throwing a few more ideas out there for you☺
 

Cinnamon Topped Pumpkin Bread

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Course: Bread
Cuisine: American
Prep Time: 20 mins
Cook Time: 1 hr
Cool Time: 1 hr
Total Time: 2 hrs 20 mins
Servings: 12 slices
Calories: 331kcal
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Ingredients

  • 1 3/4 cup all purpose flour
  • 1 cup sugar
  • 1/2 cup brown sugar - packed
  • 1/3 cup water
  • 1/4 cup oil
  • 1/4 cup butter
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
For the Topping
  • 1 tbsp flour
  • 5 tbsp brown sugar
  • 1 tbsp butter
  • 1 tsp cinnamon
  • 1/4 cup pecans - chopped, optional
  • 1/4 cup cinnamon baking chips - optional

Instructions

  • Preheat oven to 350 degrees. Spray one 9x5-inch loaf pan with baking spray. Set aside.
  • In the bowl of a stand mixer, beat together butter, oil, and sugars. Mix until smooth. Add pumpkin puree, water, and vanilla, mix until smooth. Add in one egg at a time, mixing after each addition.
  • In a medium mixing bowl, combine flour, baking soda, cinnamon and pumpkin pie spice. Whisk together. With mixing speed on low, gradually add dry ingredients. Mix until just incorporated.
  • Pour batter into prepared pan. Set aside.
To Make the Topping
  • In a small mixing bowl, combine flour, sugar and cinnamon. Cut in cold butter with a pastry blender. The mixture should resemble coarse crumbs. Sprinkle on top of batter along with nuts and cinnamon chips.
  • Place in oven and bake for 1 hour. The topping will begin to darken but should not burn. Remove from oven and let cool in pan on a wire rack for 1 hour before removing.

Nutrition

Serving: 12g | Calories: 331kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 312mg | Potassium: 99mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3365IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Love the new look. So clean and pretty! Also… $250! Thank you, again! So much! And that bread sounds divine!

  2. love the new look! i’m definitely going to try out this recipe for a sugar and spice baby shower next week! 🙂

  3. I LOVE THIS RECIPE. I TRIED IT TODAY AND THIS WAS SOOO GOOD. I ENJOYED IT AND I SHARED IT ON PINTEREST. I HOPE THAT WAS OK. YOU BLOG IS SET YOU SO SIMPLE. I’M REALLY NEW AT THIS AND I WANT SOMETHING LIKE THIS WHERE DO I EVEN GO TO GET STARTED?

    1. Thank you! I love to hear positive feedback both about the recipes and the blog! Really I started off by trying a new recipe each week or sharing a favorite family recipe. I had a really simple look at first and then eventually figured out how to design the blog myself. I used a template and just kind of did my own thing. Are you interested in food blogging?

  4. I went against my better judgement and kept it to one loaf pan. It was an 8×4 and now half if it is all over my oven!!! It looks good, hopefully the rest will taste good. But this should into two pans.