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Pumpkin Cinnamon Bread
Servings: 2 medium loaves, or 12 mini pumpkins and 2 mini loaves
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.