Pumpkin Rye Bread with Cinnamon Sugar Topping
A deliciously moist and simple pumpkin bread made with rye flour. A perfect autumn breakfast or afternoon treat!
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Servings: 9 slices (one 9x5 loaf)
Calories: 406kcal
Ingredients
For the Bread:
- 1 ¼ cups all purpose flour
- 1 cup rye flour
- ⅛ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon fine salt
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 15- ounce can pumpkin puree
- ½ cup canola or vegetable oil
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup light brown sugar packed
For the Cinnamon Sugar Topping:
- 2 tablespoons turbinado sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees. Grease a standard 9x5 inch loaf pan with butter or coat with nonstick spray. Combine all purpose flour, rye flour, cloves, ginger, nutmeg, cinnamon, salt, baking powder and baking soda together in a medium bowl. Whisk to combine.
- In a large bowl, combine pumpkin puree, vegetable oil, eggs, granulated sugar and brown sugar. Whisk until mixture is smooth and fully combined.
- Add dry ingredients to wet ingredients. Mix gently with a rubber spatula until the batter just comes together. Transfer batter to the prepared loaf pan.
- Make the CInnamon Sugar Topping: Combine the turbinado sugar and cinnamon in a small bowl and sprinkle evenly over the top of the loaf. Bake until golden brown and a skewer inserted into the center of the loaf comes out clean or with a few crumbs attached, about 65-75 minutes. When cool enough to handle, tip the loaf out onto to a wire rack to finish cooling. Slice and serve warm or at room temperature.
Notes
Adapted from Smitten Kitchen’s Pumpkin Bread
Want to make muffins instead? Line a standard 12-cup muffin tin with paper liners or grease with butter or coat with nonstick spray. Fill each muffin cup with batter, almost to the top. Add 1 extra tablespoon of turbinado sugar to the CInnamon Sugar Topping. Sprinkle the tops of the muffins evenly with the topping. Bake until golden brown and a skewer inserted in the center of the muffins comes out clean, about 25-30 minutes. There is enough batter for about 14-15 muffins so feel free to make another 2 or 3 after the first batch comes out of the oven.
Nutrition
Calories: 406kcal | Carbohydrates: 68g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 449mg | Potassium: 207mg | Fiber: 4g | Sugar: 43g | Vitamin A: 7923IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 2mg