Like all the recipes I make (aside from those that are recipes from my family), I looked at a lot of different recipes and just came up with something that I hoped worked out. So far I've had great luck doing it that way...and this was no different. It turned out VERY yummy...and actually tastes a lot like my banana bread. :P
Cinnamon Sugar Pumpkin Bread
Ingredients:
3/4 cup 100% pumpkin puree
1/3 cup vegetable oil
1/4 cup milk
1/3 cup vegetable oil
1/4 cup milk
2 tsp vanilla extract
3/4 cup sugar
1/2 cup brown sugar, packed
1 tsp molasses
1 1/4 cup flour
1 1/2 tsp baking powder
3/4 cup sugar
1/2 cup brown sugar, packed
1 tsp molasses
1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp salt
2 tsp pumpkin pie spice
1 tsp cinnamon
1 1/2 tbs sugar and 1 tsp cinnamon for top
Directions:
Preheat oven to 400 degrees. Grease loaf pan.
Mix pumpkin puree, vegetable oil, milk, vanilla extract, sugar, brown sugar, and molasses. Set aside.
In a separate bowl, combine flour, baking powder, salt, pumpkin pie spice, and cinnamon.
Stir the wet mixture into the flour mixture just until the ingredients are no longer dry.
Pour into loaf pan and sprinkle the top with the cinnamon sugar mixture.
Bake in oven for about 30 minutes hour. Cover with foil and return to oven for 15-20 minutes or until toothpick in the middle comes out clean.
Remove from oven and let sit in pan for 10 minutes before placing on cooling rack.
Preheat oven to 400 degrees. Grease loaf pan.
Mix pumpkin puree, vegetable oil, milk, vanilla extract, sugar, brown sugar, and molasses. Set aside.
In a separate bowl, combine flour, baking powder, salt, pumpkin pie spice, and cinnamon.
Stir the wet mixture into the flour mixture just until the ingredients are no longer dry.
Pour into loaf pan and sprinkle the top with the cinnamon sugar mixture.
Bake in oven for about 30 minutes hour. Cover with foil and return to oven for 15-20 minutes or until toothpick in the middle comes out clean.
Remove from oven and let sit in pan for 10 minutes before placing on cooling rack.