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5 from 1 vote

Pumpkin Cinnamon Bread

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Quick Breads
Keyword: baking, cooking, Dessert, food, recipe
Servings: 2 medium loaves, or 12 mini pumpkins and 2 mini loaves
Author: Barbara Schieving

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

  • 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.