Pumpkin Cinnamon Bread
Servings: 30
Calories: 208kcal
Fill your home with the fragrance of fall with this perfect pumpkin bread!
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Ingredients
- 3 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2/3 cup vegetable oil
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 15 oz can pumpkin puree 1 can
- 1/2 cup water
Streusel Topping
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 2 teaspoons cinnamon
- 1/4 cup Challenge unsalted butter melted
- 1/2 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350 degrees F.
- Prepare 2 standard loaf pans by lightly greasing and then dusting with flour.
- In a large bowl, gently whisk dry ingredients (flour, baking powder, baking soda, salt, spices) and set aside.
- In another large bowl (or the bowl of your electric mixer), add oil, sugar, eggs, vanilla and pumpkin. Blend well. Add water and blend until fully incorporated.
- While slowly mixing, pour the dry ingredients in with the wet. Mix until just combined.
- Pour batter into the prepared pans, filling pans about 2/3 full.
- Prepare the streusel by mixing the brown sugar, flour, cinnamon and nuts (if desired) in a small bowl. Pour in the melted butter and stir gently until the mixture is combined, but some small lumps remain.
- Sprinkle the cinnamon streusel topping on top of each loaf.
- Bake loaves in a preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Notes
This recipe may also be made into muffins. Bake muffins for 18-20 minutes.
Nutrition
Calories: 208kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 146mg | Potassium: 67mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2285IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg