Description
A bakery-style pumpkin bread topped with a crunchy cinnamon-sugar crust.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
2 large eggs
1 ½ cups canned pumpkin puree
½ cup vegetable oil
¾ cup brown sugar
½ cup granulated sugar
1 tsp vanilla extract
**Cinnamon Sugar Topping:**
2 tbsp granulated sugar
1 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf pan.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat eggs, pumpkin, oil, both sugars, and vanilla until smooth.
4. Stir in dry ingredients until just combined.
5. Pour batter into loaf pan and smooth top.
6. Mix cinnamon sugar topping and sprinkle evenly over batter.
7. Bake for 55–65 minutes or until a toothpick comes out clean.
8. Let cool 10 minutes in pan, then transfer to wire rack.
Notes
The sugar topping gives a sweet, crackly texture you’ll love.
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