If I would have to pick a favorite quick bread it would be pumpkin. And this new recipe my grandma tried is by far and away my new favorite. It’s a perfectly dense and moist pumpking loaf with a seriously addicting cinnamon sugar crust that perfectly complements the bread’s tender interior. I had not two but three slices of this bread while we visited and made sure to jot down the recipe so I could make it at home.

It’s so easy to throw together and produces a treat that’s totally droolworthy. Seriously, you won’t be able to stop at just one bite.

 

Ingredients

3 cups granulated sugar
1 can (15 ounces) pumpkin (NOTE: Make sure you are buying canned pumpkin,  and not pumpkin pie filling)
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt

Topping:
3/4 cup sugar
1/4 cup cinnamon

 

Instructions

Preheat your oven to 350 F. Grease and flour two 9 x 5-inch loaf pans. (Use butter and flour, or baking spray with flour).

Combine 3 cups sugar, pumpkin, eggs, oil and orange juice in your mixing bowl. Whisk or beat until totally combined.

Whisk flour, pumpkin pie spice, baking soda and salt together in a large bowl; then pour into the pumpkin mixture and beat until fully incorporated and combined. (Or just dump each dry ingredient into the pumpkin mixture and let the mixer do the work).

Pour batter in equal amounts into your two prepared bread pans.

Combine cinnamon and remaining 3/4 cup sugar, then sprinkle on top of batter before baking. You can use as much or as little as you would like (I use most of it, pressing the cinnamon sugar into the top of the batter).

Bake for 60 minutes or until an inserted knife comes out mostly clean (having a few crumbs on the knife means it is just perfectly done).

Remove the loaves from the oven, run a knife around the edge of the bread and let sit 5-10 minutes. Then carefully flip out of the pans to cool completely.

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Quick tip: Some cinnamon-sugar will fall off when removing loaves from pans. To reduce amount wasted gently roll still warm loaves in the extra cinnamon sugar to coat the sides as well as the top.

Recipe and image courtesy of Live Pretty.