Your search for the perfect pumpkin bread recipe is over! This is the epitome of sweet bread perfection. It is really moist and dense and has a delicious crusty cinnamon-sugar topping….mmmm. I can never wait until fall for my first batch of pumpkin bread. I usually make some for the neighbors too because it’s just too good not to make a loaf for everyone.
3 cups all-purpose flour (or substitute with whole wheat)
2 cups white sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/2 teaspoon baking powder
2 cups pumpkin puree
2/3 cup vegetable oil
3 eggs, beaten
1 tsp vanilla
1/3 cup sugar
1 tsp cinnamon
Mix all dry ingredients together. I recommend either sifting them or using a whisk to mix them, there are so many spices and additions to the flour that it is a good idea to get it mixed really well.
Add pumpkin, vanilla, vegetable oil, and eggs. Mix until no streaks of flour are visible. Confession time… I got completely distracted while making this batch (doesn’t take much) and l forgot to put the oil in! Seriously, who does that? It’s the oil! The bread STILL came out fabulous! It was not quite as moist as usual but I was shocked at how little difference the oil actually made in this recipe. As a result, your batter will appear a bit thinner than mine in the above pic, unless of course you decide to leave it out too. 🙂
Pour into two greased bread pans (8″). Sprinkle cinnamon and sugar topping over each loaf. Bake at 350 for 50-60 minutes or until the top no longer appears wet and a toothpick inserted into the middle comes out clean. Cool on for 10 minutes before removing from pan. Cool on wire rack until you just can’t stand it anymore and you have to bust into one.
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