Mile High Pumpkin Bread

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Marvelous Mile High Pumpkin Bread

Some members of my family love everything pumpkin: pumpkin scones, pumpkin muffins, pumpkin pie, pumpkin risotto and of course pumpkin bread.  

When I saw Smitten Kitchen’s pumpkin bread recipe, which uses an entire can of pumpkin, I was intrigued because most pumpkin breads with canned pumpkin never use the entire 15 ounces, and I end up with just a little puree leftover that I often toss out.  This recipe produces a tall TALL cinnamon-crusted bread that looks like you baked it in a too-small pan.  I changed the recipe and like my version, of course.

I should mention that I brushed my Pan Release Mixture into the bread pan, especially the corners and even the top rim since the bread rises tall and proud and would most likely stick without a good coating.  

In the original recipe, Deb says “You can also make this as muffins. It should make about 18 standard ones and you can distribute the cinnamon sugar (perhaps make 1 ½ tablespoons sugar and 1 ½ teaspoons of cinnamon worth) across the tops before you bake them. They should bake for 25 to 30 minutes.”  I have not tried muffins since I only own a 12 muffin pan!

Mile High Pumpkin Bread-see notes if you prefer to make cupcakes plus a nice loaf of bread!

Serves 10



Bread Ingredients
  • 1 15-ounce can pumpkin puree (NOT pie filling) 
  • ½ cup avocado oil 
  • 3 large eggs
  • 1 ½ cups (300 grams) granulated sugar (I did the sugar by weight)
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon fine sea or table salt
  • 1 teaspoon ground cinnamon
  • Heaped ¼ teaspoon fresh grated nutmeg
  • Heaped ¼ teaspoon ground ginger
  • 2 ½ cups (295 grams) all-purpose flour (I always measure flour by weight)
Topping Ingredients
  • 1 tablespoon granulated sugar or sparkly sugar (I prefer a coarser sugar)
  • 1 teaspoon ground cinnamon

Heat oven to 350 degrees F.   Brush a 6-cup loaf pan (9 x 5 at the top) with my Pam recipe or coat it with nonstick spray. NOTE: my pan release mixture works wonders here!

In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger over batter and whisk until well-combined. 

So easy!

Scrape into the prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.  I kind of pat the cinnamon sugar mix into the batter with my hands. 

Bake bread for 65 minutes until a tester poked into the top and center of the bread comes out batter-free.  I have a long metal cake tester for this purpose.  

I cool this in the pan for an hour, and then carefully remove it onto a cooling rack.  Some cinnamon sugar will fall off, but do not worry. 

The cake/bread keeps at room temperature , wrapped in foil or waxed paper for a few days or you can freeze or gift half!

PS: The last time I made this, I added 1 cup of cooled toasted coarely chopped pecans.  I love this version too.  And finally, I took an ice cream scoop to fill a 6 unit muffin tin , each 2/3 full.  The rest went into the loaf pan.  Much easier and honestly better for me. The cupcakes took 25 minutes to bake and the loaf pan took around an hour!

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