Cinnamon Sugar Crusted Pumpkin Bread

Moist, Simple and Awesome Pumpkin Bread

Each fall when the pumpkin craze begins, I cannot get enough.  Recently, when ordering my decaf (pregnant lady here), two-pump, pumpkin spice latte at the Big-Coffee-Place-That-Shall-Not-Be-Named, I was tempted by the pumpkin bread in the case.  However, after one bite, I regretted my purchase. The bread was dry, the flavor was totally flat, and it was just not worth the money or the calories.  After my encounter with inferior pumpkin bread, I was determined to create a version that was moist, simple and totally worth its weight in calories.

Without further ado, here is my Cinnamon Sugar Crusted Pumpkin Bread.  It is the perfect bread for a Thanksgiving morning breakfast, an afternoon snack or (who am I kidding) anytime, really. The topping is a crunchy and crumbly contrast to the moist bread, and it has been a perfect midnight snack for me and the baby.

 Cinnamon Sugar Crusted Pumpkin Bread
(Makes two loaves: one to keep and one to give away)

Ingredients

Bread:
3 cups granulated sugar
1 can (15 ounces) pumpkin (NOTE: Make sure you are buying canned pumpkin,  and not pumpkin pie filling)
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt

Topping:
3/4 cup sugar
1/4 cup cinnamon

Directions:

Preheat your oven to 350 F. Grease and flour two 9 x 5-inch loaf pans. (Use butter and flour, or baking spray with flour).

Combine 3 cups sugar, pumpkin, eggs, oil and orange juice in your mixing bowl. Whisk or beat until totally combined.


Whisk flour, pumpkin pie spice, baking soda and salt together in a large bowl; then pour into the pumpkin mixture and beat until fully incorporated and combined. (Or just dump each dry ingredient into the pumpkin mixture and let the mixer do the work).

Pour batter  in equal amounts into your two prepared bread pans.

Combine cinnamon and remaining 3/4 cup sugar, then sprinkle on top of batter before baking.  You can use as much or as little as you would like  (I use most of it, pressing the cinnamon sugar into the top of the batter).

Bake for 60 minutes or until an inserted knife comes out mostly clean (having a few crumbs on the knife means it is just perfectly done).

Remove the loaves from the oven, run a knife around the edge of the bread and let sit 5-10 minutes.  Then carefully flip out of the pans.

Some of your cinnamon sugar will come off when you flip the bread out.  Either throw the extra away or roll the bread in the cinnamon sugar to coat the other sides when still warm. NOTE: Be gentle when the bread is hot, as it can be a bit delicate.

Cool completely, slice and enjoy!

Julia

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Cinnamon Sugar Crusted Pumpkin Bread

Yield: 2 Loaves

Prep Time: 15 Minutes

Cook Time: 60 Minutes

Total Time: 75 Minutes Plus Cooling

Ingredients:

BREAD
3 cups granulated sugar
1 can (15 ounces) pumpkin (pumpkin, not pumpkin pie filling)4 large eggs
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt

TOPPING
3/4 cup sugar
1/4 cup cinnamon

Directions:

Preheat your oven to 350 F. Grease and flour two 9 x 5-inch loaf pans. (Use butter and flour, or baking spray with flour).

Combine 3 cups sugar, pumpkin, eggs, oil and orange juice in your mixing bowl. Whisk or beat until totally combined.

Whisk flour, pumpkin pie spice, baking soda and salt together in a large bowl; then pour into the pumpkin mixture and beat until fully incorporated and combined. (Or just dump each dry ingredient into the pumpkin mixture and let the mixer do the work).

Pour batter in equal amounts into your two prepared bread pans.

Combine cinnamon and remaining 3/4 cup sugar, then sprinkle on top of batter before baking. You can use as much or as little as you would like (I use most of it, pressing the cinnamon sugar into the top of the batter).

Bake for 60 minutes or until an inserted knife comes out mostly clean (having a few crumbs on the knife means it is just perfectly done).

Remove the loaves from the oven, run a knife around the edge of the bread and let sit 5-10 minutes. Then carefully flip out of the pans.

Some of your cinnamon sugar will come off when you flip the bread out. Either throw the extra away or roll the bread in the cinnamon sugar to coat the other sides when still warm. NOTE: Be gentle when the bread is hot, as it can be a bit delicate.

Cool completely, slice and enjoy!

Julia

 

Julia Montgomery Stewart

Nicknamed “Julia Child” at a young age, our own Julia is most at home in the kitchen. Lately, she has combined her culinary talents with a new hobby—fitness and healthy living. As a result, her recipes reflect an intriguing balance between eating well without sacrificing flavor. Outside the home, Julia is a consummate event planner, and spent the first ten years of her career as a publicist before expanding her portfolio of talents with the launch of Live Pretty in 2010. Balancing the busy demands of career and family, Julia lives with her husband and daughter in Orlando, Florida. In addition to her work in marketing, she serves a number of community organizations and initiatives in Central Florida.

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