This Cinnamon Sugar Pumpkin Bread tastes like a cozy fall morning!
I am not usually a big baker but something about fall has me heading to the kitchen and preheating that oven! I don’t want to be dramatic but can we all agree that the smell of baking cinnamon and sugar might possibly be one the best smells in the entire world? Ok great, glad we are all on the same page.
An Ode To Coffee Cakes
I love, love, love coffee cakes. So fun fact, coffee cakes don’t actually have coffee in them but rather they are cakes that are most deliciously enjoyed with a cup of coffee. Or milky tea. Or whatever your cozy beverage of choice is. I’ve got quite the thing for coffee cakes (see here, here and here.) I mean what’s not to love! They are richly moist, just the right amount of sweet and can be enjoyed anytime of day!
I mean you can have coffee cake for breakfast and it is totally acceptable! Yes, cake for breakfast! You can have coffee cake as a mid morning snack. Want an afternoon treat? Coffee cake! Dessert? You guessed it, coffee cake! Seriously, coffee cakes are the literal best.
Fall Hostess Gifts
Looking for a fall hostess gift? Or really any fall gift for that matter. Coffee cake is a great option! You can easily sub out ingredients and make delicious vegan, gluten free and egg free versions of coffee cake. The vegetable, pumpkin in this case, but often you’ll find zucchini and carrot, do a lot of the heavy lifting in these recipes so you can make whatever version of a coffee cake you need!
I love making mini coffee cakes and giving them as a little gifts. Sometimes a cake can feel like too much but a tiny little adorable coffee cake? Perfect! And if you tell the lucky receiver that it’s a Cinnamon Sugar Pumpkin Bread coffee cake? Well, you might have yourself a new best friend!
Also check out my best ever Halloween Snack Mix for another hostess gift option!
Makes two 9 x 5in loaves or four mini 5.5 x3in loaves
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 can (15 ounces) pure pumpkin puree
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup brown sugar
1 cup granulated sugar
1/2 vegetable oil
4 large eggs
1/4 cup buttermilk
Cinnamon Sugar Topping:
5 tablespoons light brown sugar
1 tablespoon all purpose flour
1 tablespoon unsalted butter
1 teaspoon cinnamon
1/2 teaspoon salt
- Preheat oven to 350 degrees. Then make the Cinnamon Sugar Topping. Mix all ingredients together with your fingers in a small bowl until crumbles form and all ingredients are incorporated. Let sit.
- Whisk together the dry bread ingredients: flour, baking soda and powder in a small bowl and set aside.
- Whisk buttermilk and eggs together. Set aside.
- In a small pot over medium heat, whisk pumpkin puree together with cinnamon, nutmeg, cloves and salt for about five minutes or until reduced by about half.
- Remove pot from heat and stir in brown sugar, sugar and vegetable oil until well combined.
- Add pumpkin and egg mixtures and whisk to combine.
- Fold the dry ingredients into the wet ones in a large bowl. Stir until well combined. Some small lumps are ok.
- Pour mixture into well greased bread pans. Sprinkle Cinnamon Sugar Topping over loaves.
- Bake for 30-35 minutes for mini loaves or 45-50 minutes for large loaves.
This will smell so good you’ll hardly be able to wait for it cool to eat it! You can store these wrapped tightly for a few days at room temperature or seal and freeze. Then defrost and warm them up for a morning treat with your coffee!