(With a crunchy cinnamon sugar top)
Ingredients
(Bread)
1 1/2 cups flour 1 cup sugar 1 tsp baking soda 1/4 tsp baking powder 1 tbsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 2 eggs Vanilla 1/2 cup melted butter 1 cup pumpkin 1/4 cup milk
(Cinnamon sugar swirl and topping) 1/2 cup sugar 2 tbsp cinnamon
Instructions
Preheat oven to 350.
Combine eggs, vanilla, butter, pumpkin, and milk.
Incorporate the flour, sugar, baking soda, baking powder, and spices.
Pour half the batter into a lined loaf tin, then sprinkle half the cinnamon sugar over the batter.
Top with the rest of the batter, then the rest of the cinnamon sugar.
Bake for 1 hour, until the loaf no longer wobbles.
* It can be difficult to tell with the cinnamon sugar top, so check for wobble, use a toothpick (knowing that if you poke into the cinnamon swirl it may come out wet and make you think the bread is done), and trust your instincts.
Pumpkin bread, another fall staple.
But why not make it more delectably interesting with the easy addition of cinnamon sugar? All you have to do is layer it halfway through and then plop the rest on top. Easy peasy, but it takes it to another level. Maximum wow-factor for the least effort. The swirl adds flavorful moistness and the top is super fun. To be honest, I wasn't sure how it would go with the sugar right on the top. It turned out great, though. Some of the sugar melted and gave the bread a crunchy top, while some of the sugar actually didn't melt at all. You can see in the photos. It looks like I dusted the loaf with more sugar but it came out of the oven exactly like that.
Love,
Rachel