Pumpkin Cinnamon Bread Glorious Treats from www.glorioustreats.com Are you looking for a delicious and healthy baked treat for fall? Look no further than this pumpkin cinnamon bread recipe! Made with wholesome ingredients and warm spices, this bread is perfect for breakfast, snack or dessert. Plus, it's easy to make and sure to impress your friends and family.
Description
This pumpkin cinnamon bread recipe is a moist and flavorful quick bread that is perfect for fall. The bread is made with canned pumpkin puree, whole wheat flour, and a blend of warm spices that give it a delicious aroma and flavor. The bread is sweetened with maple syrup and topped with a cinnamon streusel that adds a crunchy texture to each bite.
Prep Time
Prep time for this pumpkin cinnamon bread recipe is about 15 minutes. You'll need to gather your ingredients, preheat your oven to 350 degrees F, and grease a loaf pan before you begin.
Cook Time
Cook time for this pumpkin cinnamon bread recipe is about 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean.
Ingredients
For the bread:
1 3/4 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1 cup canned pumpkin puree
1/2 cup almond milk
1/2 cup maple syrup
1/4 cup coconut oil, melted
2 eggs
For the cinnamon streusel:
1/4 cup brown sugar
1/4 cup whole wheat flour
1 tsp cinnamon
2 tbsp coconut oil, melted
Equipment
To make this pumpkin cinnamon bread recipe, you'll need a mixing bowl, a whisk, a loaf pan, and measuring cups and spoons.
Method
1. Preheat your oven to 350 degrees F and grease a loaf pan with cooking spray. 2. In a mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger. 3. In a separate bowl, whisk together the canned pumpkin puree, almond milk, maple syrup, melted coconut oil, and eggs. 4. Pour the wet ingredients into the dry ingredients and stir until just combined. 5. Pour the batter into the prepared loaf pan. 6. In a small bowl, mix together the brown sugar, whole wheat flour, cinnamon, and melted coconut oil. 7. Sprinkle the cinnamon streusel over the top of the batter. 8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. 9. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. 10. Serve and enjoy!
Notes
- This pumpkin cinnamon bread recipe is best served warm or at room temperature. - Leftover bread can be stored in an airtight container in the refrigerator for up to 5 days. - You can use regular milk instead of almond milk if you prefer. - If you don't have coconut oil, you can use melted butter or another neutral oil instead.
Nutrition Info
This pumpkin cinnamon bread recipe makes 12 servings. Each serving contains approximately: - 180 calories - 6g fat - 2g saturated fat - 30mg cholesterol - 170mg sodium - 29g carbohydrates - 3g fiber - 14g sugar - 4g protein
Recipes FAQ
Q: Can I use pumpkin pie spice instead of the individual spices? A: Yes, you can use 1-2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, and ground ginger. Q: Can I use a different type of flour? A: Yes, you can use all-purpose flour or a gluten-free flour blend instead of the whole wheat flour. Q: Can I use honey instead of maple syrup? A: Yes, you can use honey or another liquid sweetener instead of the maple syrup.
Recipe Tips
- Be careful not to overmix the batter or the bread may become tough. - You can add chopped nuts or raisins to the batter for extra flavor and texture. - If the cinnamon streusel starts to brown too quickly, cover the loaf pan with foil and continue baking.
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