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!
- Prep time
- 15 min
- Cook time
- 1 hr 5 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 2 tablespoons turbinado sugar
- 1 teaspoon ground cinnamon
Instructions
- 1
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.
- 2
In a large bowl, combine pumpkin puree, vegetable oil, eggs, granulated sugar and brown sugar. Whisk until mixture is smooth and fully combined.
- 3
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.
- 4
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.