Description
A moist, spiced pumpkin bread rolled in buttery cinnamon sugar for the perfect fall treat.
Ingredients
For the bread:
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 3 tablespoons unsalted butter, softened
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
For the coating:
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 2 tablespoons light brown sugar
- 3/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 355°F. Line a 9×5 loaf pan with parchment paper.
- Whisk eggs in a large bowl until smooth. Add granulated sugar and whisk for 30 seconds.
- Mix in oil, softened butter, pumpkin puree, and vanilla until completely smooth.
- Whisk in baking powder and salt, then fold in flour just until combined.
- Pour batter into prepared pan and bake 52-55 minutes until toothpick comes out with moist crumbs.
- Meanwhile, combine coating sugars and cinnamon in a shallow dish.
- Cool bread in pan for 10 minutes, then turn out onto wire rack.
- Brush warm bread all over with melted butter, then roll in cinnamon sugar mixture.
- Let coating set for 15 minutes before slicing.
Notes
Store covered at room temperature for up to 4 days. The coating adheres best when applied to warm bread.
- Prep Time: 15 minutes
- Cook Time: 55 minutes