Sunday, October 2, 2022

Cinnamon Chip Pumpkin Bread

Cinnamon Chip Pumpkin Bread-Karri Perry|Blue Ribbon Favorites 

Makes Two 9x5 loaves 

Bake 350 for 60 minutes on middle oven rack.


3 cups all-purpose flour

1 tsp baking soda 

1 1/2 tsp baking powder

1/2 tsp salt

15 ounce can pumpkin purée

3 large eggs

1 cup granulated sugar

1/2 cup (packed) light brown sugar

1/2 cup milk

1 cup vegetable oil 

1 tsp cinnamon 

1 teaspoon pumpkin pie  or apple pie spice

1/2 tsp allspice

1 cup cinnamon chips (I used Hershey’s cinnamon baking chips)

Cinnamon-Sugar Sprinkle: 2 tablespoons + 1/4 tsp cinnamon mixed-together and divided between the two loaves. Lightly sprinkle on batter before baking.


Spray two 9” loaf pans with nonstick spray-add a piece of parchment-allowing the extra parchment to overhang the edges. (The extra parchment with be the handles to help remove bread from the pan)

Mix dry ingredients: flour, baking soda, powder, salt-set aside.

In a medium bowl, using a spatula mix together the pumpkin, sugars, oil, eggs, milk, and spices.

Add the flour mixture to the wet mixture. Stir to combine-leaving no white streaks of flour. Fold in cinnamon chips.

Pour batter evenly into the two prepared pans. Sprinkle the top of each loaf with cinnamon-sugar, 1Tablespoon/loaf.

Bake in preheated 350 degree oven for 60 minutes on the middle rack. Check the center of each loaf with a knife or toothpick-should come out cleanly when finished baking. 

Allow to cool 5 minutes then promptly transfer loaves to a wire rack, remove parchment paper—cool before slicing.

Can be made in 8x4” loaf pans-you may need adjust bake time by a few additional minutes to accommodate pan size change. Finished bread will have no wet batter when tested with a toothpick or knife.

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