cinnamon crunch pumpkin bread
The swirl of cinnamon sugar really brings this gourd bread up another notch.
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup dark brown sugar
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
cinnamon crunch
- 1/2 cup dark brown sugar
- 1/4 cup sugar
- 1 tbsp cinnamon
- 1 tbsp all purpose flour
- 4 tbsp butter, melted
Instructions
- Preheat oven to 350 degrees. Grease a loaf pan with butter or oil.
- In a bowl, beat the vegetable oil and both sugars until combined. Whip in the eggs, one at a time, then the vanilla and pumpkin puree. Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Mix until just combined.
- In a separate bowl, combine the brown sugar, sugar, cinnamon, flour, and butter.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the crunch mixture overtop. Finish with the remaining batter and top wit the rest of the crunch.
- Bake the loaf for 55-65 minutes. Start checking with a toothpick after 50 minutes. When an inserted toothpick emerges with just a few moist crumbs, the bread is ready! Cool in the pan for 10 minutes, then run a knife around the edges of the loaf and invert onto a wire rack, then flip back upright. Cool at least 30 minutes before slicing.