Cinnamon Topped Pumpkin Bread Recipe
Prep Time20 minutes mins
Cook Time1 hour hr
Cool Time1 hour hr
Total Time2 hours hrs 20 minutes mins
Course: Bread
Cuisine: American
Servings: 12 slices
Calories: 331kcal
- 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
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.
Serving: 12serving | 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