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    Home » Recipes » Breads » Quick Breads

    Pumpkin Cinnamon Bread

    Published by Melissa on October 24, 2011 | Updated June 10, 2022 | 48 Comments

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    Pumpkin-Cinnamon-Bread

    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!)

    Pumpkin-Cinnamon-Bread-2

    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

    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Quick Breads
    Servings: 2 medium loaves, or 12 mini pumpkins and 2 mini loaves
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    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

    Substitute ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

    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

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    « Chocolate Fudge Butterfinger Cookies
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Justin

      November 04, 2012 at 11:03 pm

      Yum these look delish and I just bought a bag on cinnamon chips. Perfect use for them!

      Reply
    2. Carol

      October 21, 2012 at 8:57 am

      MMMMMMMMmmmmmm-pumpkin and cinnamon-2 of my favorites.

      Thank you Barbara!

      Reply
    3. Donna Stout

      December 10, 2011 at 3:56 am

      Thanks for sharing Barbara! I’d like to invite you to join us next week with your favorite breakfast ideas!

      Reply
    4. Gwen @SimplyHealthyFamily

      November 04, 2011 at 10:06 am

      What a wonderful idea. I never would have thought to use cinnamon chips… probly because I didn’t know there was such a thing. ;}

      Reply
    5. Erin@TheHumbledHomemaker

      November 02, 2011 at 7:56 am

      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

      Reply
    6. Stephanie

      October 31, 2011 at 8:52 pm

      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.

      Reply
      • Barbara

        November 01, 2011 at 6:12 am

        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!

        Reply
    7. Emily

      October 30, 2011 at 2:02 pm

      these are gorgeous! i love pumpkin :*
      have a wonderful day! :*

      Reply
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