** Cinnamon Roll Stuffed Pancakes Recipe
Delight in the warm, comforting flavors of homemade Pumpkin Bread with this easy-to-follow recipe. Perfect for fall baking or any time you crave a moist and flavorful treat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together the dry ingredients.
- Combine wet ingredients: In a large bowl, whisk together oil, sugars, eggs, pumpkin, milk, and vanilla until smooth.
- Blend dry and wet: Gradually stir the dry ingredients into the wet ingredients until just combined.
- Bake: Pour the batter into the pan and bake for 55–65 minutes until a toothpick comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool.
Notes
- For added texture, fold in 1/2 cup chopped nuts or chocolate chips.
- Pumpkin bread stays moist for several days and freezes beautifully—wrap tightly and freeze up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: ~230 kcal
- Sugar: ~17 g
- Sodium: ~200 mg
- Fat: ~10 g
- Saturated Fat: ~2 g
- Unsaturated Fat: ~8 g
- Trans Fat: ~0 g
- Carbohydrates: ~32 g
- Fiber: ~2 g
- Protein: ~3 g
- Cholesterol: ~35 mg
