I don’t care what day, month or even hour it is, I want this loaded cinnamon chip pumpkin bread for breakfast, lunch and dinner. It’s seriously that good.
Have you ever made our snickerdoodle banana bars or snickerdoodle banana bread? It’s so delicious and all you have to do it buy those handy little cinnamon chips by Hershey’s in the baking section next to the chocolate chips. I mean, pretty much everything else is exactly the same for a quick bread but those warm, melted cinnamon chip give such an amazing burst of warmth and spice to the bread. This loaded cinnamon chip pumpkin bread is about to be your new fall favorite, and it makes awesome neighbor gifts too!
Can Pumpkin Bread be Frozen?
Yes, to freeze: wrap pumpkin bread tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.
My neighborhood always passed around neighbor gifts when I was younger. It was a very quiet street, tucked back away from main roads and surrounded by trees. In fact, coming to our house people missed the turn alllll the time because it was just a little private road. The neighbors passed around everything from crafts to home baked goodies, but never anything extravagant. I loved it. I loved seeing what showed up and I loved watching my mom make things for others.
Does Pumpkin Bread Need to be Refrigerated?
To maximize the shelf life of pumpkin bread, cover with foil or plastic wrap or place in a plastic bag to prevent drying out.
Properly stored, freshly baked pumpkin bread will last for about 1 to 2 days at normal room temperature.
In fact, I even remember my mom making reindeer out of wooden spoons hot glued together. Haha! It seems funny to think about now, but although crafts remain even today they’ve changed their style a bit. In fact, I think I’ll google (which totally didn’t even used to exist so how did we function?!) those reindeer and see if anyone knows how to make them still. And in the meantime I’ll bust out another batch of loaded cinnamon chip pumpkin bread so my house smells amazing and our bellies feel even more wonderful.
Is Pumpkin Good for You?
Eating pumpkin is good for the heart.
The fiber, potassium, and vitamin C content in pumpkin all support heart health.
Studies suggest that consuming enough potassium may be almost as important as decreasing sodium intake for the treatment of hypertension, or high blood pressure.
Loaded Cinnamon Chip Pumpkin Bread
Loaded Cinnamon Chip Pumpkin Bread
Ingredients
- 1 Cup Canola Oil
- 2 Cups Sugar
- 15 ounce Can Pumpkin Puree not pie filling
- 1/4 Cup Water
- 1/4 Cup Yogurt
- 3 Large Eggs
- 3 Cups Flour
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Cloves
Instructions
- Heat the oven to 350 degrees and grease either 4 mini loaf pans or one bread pan.
- In a medium bowl, whisk together the flour, baking soda, salt and seasonings.
- Set aside.
- In the bowl of a standing mixer, add the canola oil and sugar.
- Beat until smooth, about 30 seconds.
- Add the pumpkin, water, yogurt and eggs and beat again until smooth.
- Slowly add the dry ingredients and 1 1/4 cup cinnamon chips and beat until smooth.
- Pour evenly between the pans or in the bigger pan and sprinkle the top with cinnamon sugar and cinnamon chips that are remaining.
- Bake the mini loaves for 35-45 minutes or 45-55 minutes for a large loaf.
- Allow to cool for 15 minute then remove to a cooling rack.
- Allow to cool completely before slicing.
Nutrition
The recipe calls for 1/2 tsp cloves. Would that be ground cloves as opposed to whole cloves? Can’t wait to try this recipe. 1st time using the cinnamon chips. 😋
Yes, ground cloves! Thank you Elizabeth! You’re going to love this bread!
How long would you bake this in a regular loaf pan? I dont6have mini loaf pans.
Hi Toni! Step 9 in the instructions talks about the baking time for a large loaf…45-55 minutes. Enjoy!!
Hi there! I cannot wait to make this cinnamon chip pumpkin bread, it sounds and looks amazing!!
What type of yogurt did you use in this recipe?
Thanks!
Hi Lisa, just plain yogurt 🙂
So good!! I made this but had to substitute out the cinnamon chips for chocolate chips because I couldn’t find any near where I live. Turned out really good, will definitely make again! In fact, we have loved every recipe of yours that we have tried. Thank you!
Oh I bet it was still great, I mean how could chocolate ever be bad, right? 😉 I’m sorry you couldn’t find the cinnamon chips. They are sometimes easier to find starting in October, so I tend to buy a whole bunch to last me all year. 🙂
Looks yummy! Question: do the cinnamon chips melt entirely, and if not, could I melt them and stir them into the batter? I like cinnamon but wouldn’t want to eat the chips while still hard. Thanks!
Hi Marysue,
The chips do get melty but just like regular chocolate chips they firm up a little when the bread is cooled. Still not hard like they started. If you swirl them in you’ll want to melt them down with a little cream or butter or they wont be smooth.
Hi. This looks amazing! Quick question, yours looks like you have a topping of cinnamon sugar on it. There is no mention in the recipe of when to use your last ingredient. Can you tell me please? Thanks!!
Hi Deb, we corrected the error. We add the cinnamon sugar right before baking.