Cinnamon Crusted Pumpkin Bread
A week before Nick’s fall break from college, I inquired about any food favorites he’d like me to prepare. He pondered this for a few seconds and quickly came up with pumpkin bread. Coincidentally, this was one of the foods I craved when I was first away from home, too. Steak and pork chops made the short list, too, but those were a given. He’d been cooking for himself and I think he and his buddies hadn’t advanced past Sandwich 101. I kicked this recipe up a notch and made Cinnamon Crusted Pumpkin Bread
A Winning Loaf!
Well, it was no surprise when loaf number one disappeared in a flash. Number two was hidden deep in the freezer for Nick to take back to his apartment. You should see the thick slices that made their way to my kids’ breakfast plates. I was concerned that shaking up the spices from my tried and true recipe and the sprinkling of cinnamon sugar might dampen the appeal of these loaves…but not at all. It was inhaled. This would be perfect for your Thanksgiving breakfast, or if my kids had their way, any breakfast of the year.
- 1 (15-ounce) can pumpkin
- 1 cup vegetable oil
- ⅔ cup water
- 4 large eggs
- 3⅓ cups flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- Preheat oven to 350º. Grease two 8 x 5-inch loaf pans, line bottom of pans with parchment, then grease the top of the parchment. In a large bowl, beat together pumpkin, oil, water, and eggs until smooth.
- In another bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and mix till combined. Mix together cinnamon and sugar in a small bowl.
- Pour into pans, sprinkle with cinnamon and sugar mixture, and bake for 1 hour, or until a toothpick inserted in center comes out clean. Let cool in pans 10 minutes then remove to wire rack to cool completely.
November’s Twelve Loaves theme is SPICE, and this moist, dense and flavorful pumpkin bread is my contribution. If you’d like to add a bread m to the group, scroll down to read the rules. SO many spices, so many options. I can’t wait to see what you whip up. Add a spicy yeast bread, quick bread, muffins or scones to your turkey day menu. #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days
- Cinnamon-Cardamom Buns by Heather at girlichef
- Cinnamon Doughnut Muffins by Dorothy at Shockingly Delicious
- Cinnamon, Orange and Chocolate Chip Bread by Deepti at Bakingyummies
- Cinnamon Swirl Pumpkin Rolls by Karen at Karen’s Kitchen Stories
- Honey Spice Bread by Holly at A Baker’s House
- Persimmon Gingerbread Muffins with Caramel Drizzle by Krista at A Handful of Everything
- Pumpkin Cardamom Bread by Dionne at Try Anything Once Culinary
- Spiced Buns by Renee at Magnolia Days
- Sumac Spicy Crackers by Rossella at Ma che ti sei mangiato
- Sweet Potato Spice Swirl Bread by Paula at Vintage Kitchen Notes
#TwelveLoaves November-Spice. October #TwelveLoaves was about baking with Root Vegetables. It was quite a delicious month! Temperatures are dropping and it is the right moment to explore bread and SPICE! Share your November Spice Bread (yeast or quick bread). Let’s get baking!
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this November, 2013, and posted on your blog by November 30, 2013.