This is a moist, tender quick bread with the rich flavors of fall. It’s studded with sweet cinnamon chips which creates almost a little sugar crust on the outside of the bread.
I had planned to make my favorite Pumpkin Chocolate Chip Bread, but when I went to the pantry to get the chocolate chips my big bag of mini cinnamon chips was sitting there looking irresistible. So I decided to switch it up a bit and make these cute little shaped Pumpkin Cinnamon breads. (I couldn’t decided if I should call them breadlets, cakelets, muffins? But we definitely called them delicious!)
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Hershey’s makes Cinnamon Chips, I used Merkens mini Cinnamon Baking Chips from Gygi, and King Arthur also sells mini cinnamon chips. If you’re up for it Renata made some impressive homemade cinnamon chips. Of course if you can’t find cinnamon chips, this recipes is fantastic with chocolate chips too.
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Pumpkin Cinnamon Bread
Ingredients
- 3 cups all-purpose flour
- 1 tsp pumpkin pie spice
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup butter soften
- 2 cups granulated sugar
- 3 large eggs
- 1 16 oz can of pure pumpkin
- 1 ½ cups cinnamon chips
Cinnamon Drizzle
- ⅔ cup cinnamon chips
- 1 ½ teaspoons shortening do not use butter, margarine, spread or oil
Instructions
- Preheat oven to 350º and spray two medium loaf pans with nonstick cooking spray. (I made 12 mini pumpkins and 2 mini loafs 5 ¾ x 3 ¼ x 2 ¼.) Don’t fill more than ⅔ full.
- In a medium bowl, combine the flour, spices, salt, baking soda, and baking powder and set aside.
- In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and combine well. Add the dry ingredients stirring until just combined.
- Coat the cinnamon chips with 2 T. flour and stir into batter. Spoon batter into prepared pans.
- Bake side-by-side for about one hour or until an inserted toothpick comes out clean. (Bake mini pumpkins 25- 30 and 35-40 minutes for the mini loaves.)
- Cinnamon Drizzle
- Melt in microwave at high for 1 minute; stir until chips are melted and mixture is smooth.
Notes
Other quick bread recipes you might like:
Banana Nutella Bread, Barbara Bakes
Snickerdoodle Bread, Barbara Bakes
Chocolate Chocolate Chip Bread, Barbara Bakes
Apple Spice Quick Bread, Mountain Mama Cooks
Lemon Blueberry Tea Cake, Baked Bree
Justin
Yum these look delish and I just bought a bag on cinnamon chips. Perfect use for them!
Carol
MMMMMMMMmmmmmm-pumpkin and cinnamon-2 of my favorites.
Thank you Barbara!
Donna Stout
Thanks for sharing Barbara! I’d like to invite you to join us next week with your favorite breakfast ideas!
Gwen @SimplyHealthyFamily
What a wonderful idea. I never would have thought to use cinnamon chips… probly because I didn’t know there was such a thing. ;}
Erin@TheHumbledHomemaker
Thanks so much for linking up your pumpkin recipe to 5 Flu-Fighting Foods! I hope you’ll come back today to link up your breakfast recipes–and visit all the co-hosts to see their top 3 picks for their fav pumpkin dishes! http://www.thehumbledhomemaker.com/2011/11/gallo-pinto-traditional-costa-rican.html
Stephanie
I tried this recipe this weekend and it was great. I decided not to make it into a loaf but muffins instead just in case i needed to grab something quick when I only have a few minutes to get out of the door. They are perfect.
Barbara
How sweet of you to come back and let me know you liked them as much as we do. Muffins are a great idea. Thanks!
Emily
these are gorgeous! i love pumpkin :*
have a wonderful day! :*