This Pumpkin Bread with Cardamom Sugar is out of this world moist and absolutely bursting with flavor. The cardamom topping is the icing on top!This recipe makes 2 loaves, one for you to enjoy and one to gift. 'Tis the season for sharing!
Preheat the oven to 350° F. Grease and flour 2 loaf pans.
In a large bowl, combine all dry ingredients. And in a medium bowl mix all wet ingredients. Combine the wet with the dry and mix to combine.
Pour the batter into 2 loaf pans evenly. Sprinkle the cardamom sugar topping on each loaf and bake for 45-60 minutes. Test using a toothpick to make sure it comes out dry. Let cool in the pan for 5 minutes, then transfer to a cookie rack to cool completely.
Notes
Storage: Pumpkin bread does not have to be refrigerated, however, if you don't plan on enjoying the entire loaf in a couple of days, then cover tightly and refrigerate for up to a week.Substitutions: Instead of butter, you can use oil or dairy-free butter of choice. I prefer to substitute butter for coconut oil when I can, and have made it that way previously. It was delicious!Measurements: Please note that when baking, the measurements have to be exact to achieve a satisfactory result. Tip: Make sure your spices are fresh when baking. Older spices will be less potent, therefore less flavor into your bread.