Cinnamon Sugar Crunch Pumpkin Bread
A delightful pumpkin bread topped with cinnamon sugar for a comforting treat.
Equipment
- Oven Preheat to 350°F (175°C)
- Mixing bowls For combining wet and dry ingredients
- Loaf pans For baking the bread
Ingredients
Main Ingredients
- 1 large egg
- 0.5 cup granulated sugar
- 0.25 cup light or dark brown sugar
- 0.5 cup pure canned pumpkin
- 0.25 cup canola oil
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.125 teaspoon baking soda
- 1.5 teaspoons pumpkin pie spice
- 0.25 teaspoon salt
- 2 tablespoons cinnamon sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease your pans.
- Whisk together egg, granulated sugar, brown sugar, pumpkin, canola oil, and vanilla until smooth.
- Sift flour, baking powder, baking soda, pumpkin pie spice, and salt over wet ingredients; whisk until combined.
- Divide batter into prepared pans; sprinkle cinnamon sugar on top and swirl.
- Bake for 20-23 minutes in brownie pan or 28-30 minutes in mini loaf pans.
- Cool in pan for 10-15 minutes before transferring to wire rack.
Notes
For added texture, mix in chopped nuts or chocolate chips before baking.