Cinnamon Crusted Pumpkin Bread


Cinnamon Crusted Pumpkin Bread

Yield: 2 large loaves bread


Adapted from Paula Deen

1 (15-ounce) can pumpkin

1 cup vegetable oil

⅔ cup water

4 large eggs

3⅓ cups flour

3 cups sugar

2 teaspoons baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

⅛ teaspoon cloves


3 tablespoons sugar

1 tablespoon cinnamon


  1. Preheat oven to 350º. Grease two 8 x 5 inch loaf pans, line bottom of pans with parchment, then grease the top of the parchment. In a large bowl, beat together pumpkin, oil, water, and eggs until smooth.
  2. In another bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and mix till combined. Mix together cinnamon and sugar in a small bowl.
  3. Pour into pans, sprinkle with cinnamon and sugar mixture, and bake for 1 hour, or until a toothpick inserted in center comes out clean. Let cool in pans 10 minutes then remove to wire rack to cool completely.

source:  thatskinnychickcanbake


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