Pumpkin Spice Cinnamon Bread
This charming recipe combines pumpkin with warming spices like cinnamon and nutmeg, yielding a moist bread perfect for any occasion.
Ingrédients
Dry Ingredients
- 1.5 cups all-purpose flour For gluten-free, substitute with a gluten-free flour blend.
- 1 teaspoon ground cinnamon Use fresh for better flavor.
- 0.5 teaspoon ground nutmeg Fresh ground offers the best taste.
- 0.5 teaspoon baking soda
Wet Ingredients
- 0.5 cups pumpkin puree Can substitute with mashed sweet potato or carrot puree.
- 2 large eggs For vegan, substitute with flaxseed meal mixed with water.
- 0.5 cups granulated sugar Coconut sugar can be used as an alternative.
- 0.25 cups brown sugar
- 0.25 cups vegetable oil Applesauce or melted coconut oil can be used instead.
Cinnamon-Sugar Swirl
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Gather and organize all ingredients and tools.
- Grease a standard loaf pan with cooking spray, butter, or oil.
- In a large mixing bowl, whisk together flour, cinnamon, nutmeg, and baking soda.
- In another bowl, mix pumpkin puree, sugars, eggs, and oil until smooth and well combined.
- Combine the wet and dry ingredients until just mixed to avoid overmixing.
- In a small bowl, mix together the sugar and cinnamon for the swirl.
- Layer half of the batter in the prepared pan, sprinkle with the cinnamon sugar, then top with the remaining batter.
- Bake in the preheated oven for 50-55 minutes until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack.
- Slice and enjoy once cooled.
Notes
Store at room temperature in an airtight container for 4-5 days, or freeze for longer storage.