Cinnamon Sugar Crunch Pumpkin Bread 🎃✨ Ingredients: ½ cup (113g) unsalted butter, melted & slightly cooled ⅔ cup (133g) brown sugar, packed ⅓ cup (67g) granulated sugar 1 cup (240g) canned pumpkin puree (not pie filling!) 2 eggs, room temp 1½ tsp vanilla extract ¼ cup (60g) sour cream, room temp 1¾ cups (210g) all-purpose flour, spooned & leveled or weighed (don’t pack it in) ¾ tsp baking soda ½ tsp baking powder ½ tsp salt 2 tsp pumpkin pie spice ½ tsp cinnamon Cinnamon Layer (for middle): ⅓ cup (67g) packed brown sugar 2 tsp cinnamon 1 tbsp (8g) all-purpose flour Cinnamon Sugar (for topping): ¼ cup sugar 1-1½ tsp cinnamon 2 tbsp melted unsalted butter (for brushing) *make sure you don’t get the cinnamon layer & cinnamon sugar mixed up! Instructions: Preheat oven to 350°F and line a 9x5 loaf pan with parchment. In a large bowl, whisk together the melted butter and both sugars until smooth. Mix in pumpkin puree. Whisk in eggs, vanilla, and sour cream until well combined. In a separate bowl, combine flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Fold the dry ingredients into the wet ingredients until just combined. Don’t over mix. Pour half the batter into the loaf pan. In a small bowl, combine the ingredients for the cinnamon layer. Sprinkle this evenly over the first layer of batter. Cover the cinnamon layer with the other half of the batter & smooth out the top. *I like adding the batter in spoonfuls so it’s easier to spread over the cinnamon layer. In another small bowl combine cinnamon and sugar. Top with most of the cinnamon sugar, reserving some for after baking. Bake 50-60 minutes until a toothpick comes out clean/with just a few moist crumbs. Let cool completely. Brush the sides of the cooled loaf with melted butter and roll in the rest of the cinnamon sugar. Enjoy! #bakingrecipe #pumpkinbread #pumpkin #cinnamonsugar #fallrecipes — @audreybakes sur TikTok