Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, cinnamon pumpkin bread. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sugar, Pumpkin Spice, And Vanilla Are Just A Few Ingredients You'll Need For This Recipe. Moist pumpkin bread is such a quintessential fall treat. A slice of freshly baked pumpkin bread with warm coffee or tea in hand is wonderful.
Cinnamon pumpkin bread is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Cinnamon pumpkin bread is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have cinnamon pumpkin bread using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Cinnamon pumpkin bread:
- Take 250 g (2 cups) all-purpose flour
- Make ready 90 g (1/2 cup) sugar
- Get 2 tsp ground cinnamon
- Get 1 1/2 tsp baking powder
- Take 1/2 tsp baking soda
- Take 1 tsp salt
- Prepare 55 g (4 Tbsp) chilled unsalted butter
- Take 1 egg
- Prepare 180 ml (3/4 cup) milk or soy milk
- Get 200 g (1 cup) grated butternut squash or other winter squash
- Prepare Pan
- Get 1 loaf pan
Pumpkin bread has a bad wrap, and that's a shame. For a moist and flavorful loaf, fresh pumpkin and freshly ground cinnamon are key. For this application, you'll want to use pepitas or Mexican pumpkin seeds. Moist pumpkin bread made with spiced pumpkin butter, studded with chocolate chips, and swirled with sweet cinnamon sugar.
Instructions to make Cinnamon pumpkin bread:
- Smear the sides and bottom of the loaf pan with butter. Set aside.
- Preheat oven to 180C/350F.
- Mix together the flour, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
- Cut it into small cubes and crumble into the flour with your fingers until there are no pieces larger than a small pea left.
- In a separate medium bowl, beat the egg then add the milk and beat together.
- Pour the wet ingredients into the flour mix and gently mix with a spatula just until the flour is moistened. Do not mix or beat until completely smooth!
- Fold the grated squash into the batter with a spatula. Again, do not over mix. Pour the batter into the loaf pan and even out the top.
- Bake at 180C/350F for 45–60 minutes. It’s done when you poke a toothpick into the center and it comes out clean.
- Remove from oven and let cool for 15 minutes before removing from pan.
Perfect for all of the autumn weekends ahead, and best enjoyed warm right out of the oven with a generous smear of salted butter. Pumpkin Cinnamon Swirl Bread. . . moist and tender pumpkin bread with a ribbon of melty cinnamon sugar in the middle. I love baking with cinnamon sugar this time of year, it makes the house smell SO good. Cinnamon swirl apple bread, cinnamon roll cake, and cinnamon swirl yeast bread are a few more standbys at our house. This Pumpkin Bread recipe makes simple treat, totally from scratch, that will make you feel like Pioneer Woman herself 😉 Don't skip this classic fall quick bread this year - for Halloween, Thanksgiving or just because!
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