Pumpkin Cinnamon Bread is a super moist, quick recipe without the need for yeast. In about an hour’s time you can have a hot loaf of bread on the dinner table!
Prep Time15 minutesmins
Cook Time50 minutesmins
Course: bread
Cuisine: American
Keyword: Pumpkin Cinnamon Bread
Servings: 11servings
Calories: 342kcal
Author: Bernice
Equipment
Loaf Pan : 9 x 5 or 11 x 5
Small, Medium and Large size bowls
Ingredients
Dry Ingredients
1 ¾cupFlour
¼tspBaking Soda
1 ¾tspBaking Powder
¾tspSalt
2tspCinnamon
¼tspGinger
¼tspNutmeg
¼tspCloves
Wet Ingredients
½cupOlive Oilfor baking not salads
⅓cupVanilla Almond Milkno sugar added
2EggsLarge
1tbspDark Molasses
1tspVanilla
1cupPumpkin Puree
1cupWhite Sugar
½cupDark Brown Sugar
Cinnamon Sugar
¼cupWhite Sugar
1tspCinnamon
Optional Ingredients
¼cupWalnutschopped
¼cupRaisins
Instructions
Oven Preparation
Preheat Oven to 350 degrees
Spray a 9 x 5 or 11 x 5 loaf pan with non-stick flour spray
Bake 40 to 50 minutes until toothpick comes out clean or an internal temperature between 195 and 205 degrees
Bread Preparation
In a medium size bowl, sift together dry ingredients
In a small bowl mix together the cinnamon sugar. Measurements are approximate.
In a larger bowl, mix together the wet ingredients and then add the sugars.
Slowly mix in the dry ingredients
Pour part of the batter into prepared loaf pan
Sprinkle about 75% of the cinnamon sugar mixture over batter
Pour the remaining batter over the cinnamon sugar batter
Use a spatula to smooth the batter
Sprinkle remaining cinnamon sugar on top of the batter. Mix into the batter slightly if desired.
Place in preheated oven and bake 40 to 50 minutes until toothpick comes out clean or an internal temperature between 195 and 205 degrees
Cool 15 minutes, remove from pan
Notes
Calories are approximate based upon serving size and ingredients used.