Cinnamon Sugar Crunch Pumpkin Bread

Ingredients

• 1 Large egg
• 0.5 cup Granulated sugar
• 0.25 cup Brown sugar (Light or dark brown sugar)
• 0.5 cup Pure canned pumpkin
• 0.25 cup Canola oil (Or any neutral oil)
• 1 tsp Vanilla extract
• 0.75 cup All-purpose flour
• 0.5 tsp Baking powder
• 0.125 tsp Baking soda
• 1.5 tsp Pumpkin pie spice
• 0.25 tsp Salt
• 2.5 tbsp Cinnamon sugar (Use 3/4 teaspoon ground cinnamon for every 1 tablespoon of sugar; source specifies 2 to 3 tablespoons)
• Neutral oil or baking spray (For lightly greasing the pan)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease a loaf pan and line it with parchment paper, leaving enough overhang to lift the baked loaf out easily.

2. 2

   In a medium mixing bowl, whisk the egg, granulated sugar, brown sugar, canned pumpkin, canola oil, and vanilla extract until the mixture is smooth and evenly combined.

3. 3

   Add the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt to the bowl. Stir just until no dry streaks remain; avoid overmixing so the bread stays tender.

4. 4

   Transfer the batter to the prepared loaf pan and smooth the surface. Sprinkle the cinnamon sugar evenly over the top, then gently swirl it through the surface with a toothpick to create the crunch topping.

5. 5

   Bake at 350°F (175°C) for about 45 minutes, until the loaf is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.

6. 6

   Let the pumpkin bread cool in the pan for 10 to 15 minutes. Use the parchment overhang to lift it out, then cool further before slicing.

Notes

The source does not specify the loaf-pan size. The cinnamon-sugar amount may be adjusted between 2 and 3 tablespoons. The provided nutrition is an estimate for the full loaf and will vary with the amount of topping used.

Nutrition per serving

• dessert
• quick bread
• baked
• pumpkin
• fall baking
• vegetarian