Pumpkin bread is one of my favorite things to bake in the fall.This Pumpkin Donut Bread starts with my best pumpkin bread recipe, so you know it is soft, moist, and full of pumpkin and warm spices.Then I used the donut coating from my Cinnamon Sugar Donut Bread.

Brush the warm loaf with butter, coat it in that sweet, spiced topping, and suddenly your pumpkin bread tastes like a donut! It is such a fun way to enjoy two favorites in one loaf.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-purpose flour: Gives the bread structure while keeping it tender.I recommend sticking with all-purpose flour for this recipe.

Baking powder and baking soda: Work together to help the loaf rise and give it a soft texture.Kosher salt: Balances the sweetness and brings out the pumpkin and spice flavors.If using table salt, use a little less.

Cinnamon, nutmeg, ginger, and cloves: Give the bread its warm, classic pumpkin spice flavor.The nutmeg is especially important here because it also helps give the loaf that familiar donut flavor.You can substitute 1 ½ teaspoons pumpkin pie spice for all four spices if you prefer.

Granulated sugar: Sweetens the bread and helps keep it moist.It is also used in the donut coating for that sweet finish.Vegetable oil: Keeps the loaf moist and tender.

You can substitute another neutral-flavore

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