Cinnamon Sugar Pumpkin Bread

Cinnamon sugar pumpkin bread first entered my kitchen on a lazy Sunday when I had a can of pumpkin and an urge to bake linking that with something warm and comforting. I didn’t want to make a full pie or anything complicated so I went for a quick bread instead and topped it with a generous layer of cinnamon sugar linking that with a golden crackly crust that has become the best part of every slice.

Now this recipe is a must every fall because it comes together fast and fills the whole house with the smell of pumpkin spice linking that with soft crumb and crunchy topping. Whether I’m making it for guests or just to have with my morning coffee it always brings smiles and disappears in no time.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Forms the sturdy base of the loaf
• Baking soda – Gives the bread a nice rise and fluffy texture
• Baking powder – Adds lightness and supports even lift
• Ground cinnamon – Adds that cozy spicy warmth we love in pumpkin treats
• Ground nutmeg – Offers a deeper spiced flavor to balance the sweetness
• Salt – Brings all the flavors into balance
• Pumpkin puree – Keeps the loaf moist and adds rich earthy flavor
• Brown sugar – Adds sweetness and moisture with a hint of molasses
• Granulated sugar – Lightens the sweetness and helps with the crust
• Eggs – Bind everything together and help with structure
• Vegetable oil – Keeps the bread soft and moist
• Vanilla extract – Enhances the overall aroma and sweetness
• Cinnamon sugar mixture – A simple topping that adds crunch and sparkle

Tools You’ll Need

• Mixing bowls – For separating and combining wet and dry ingredients
• Whisk – Helps mix dry ingredients evenly and beat eggs smoothly
• Measuring cups and spoons – Keeps every ingredient ratio spot-on
• Spatula – Useful for folding ingredients gently and scraping down bowls
• Loaf pan – The perfect size and shape for a classic pumpkin bread loaf
• Parchment paper or non-stick spray – Makes it easier to remove the loaf from the pan
• Toothpick or skewer – For checking if the bread is fully baked

Instructions

Step 1:

I start by preheating my oven to 350°F and greasing a standard loaf pan or lining it with parchment paper for easy removal.

Step 2:

In a medium bowl I whisk together the flour baking soda baking powder cinnamon nutmeg and salt until well combined.

Step 3:

In a large bowl I whisk the pumpkin puree brown sugar granulated sugar eggs oil and vanilla extract until everything is smooth and glossy.

Step 4:

I gently add the dry ingredients into the wet ingredients and stir with a spatula just until combined being careful not to overmix.

Step 5:

I pour the batter into the prepared loaf pan and smooth the top with the back of a spoon or spatula.

Step 6:

In a small bowl I mix together a bit of granulated sugar and cinnamon then I sprinkle it generously over the top of the batter before baking.

Step 7:

I bake the loaf for 55 to 65 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 8:

I let the bread cool in the pan for about 10 minutes then lift it out and let it finish cooling on a wire rack before slicing.

Tips

I always use canned pumpkin puree not pumpkin pie filling which has added sugars and spices

You can substitute some of the oil with applesauce for a lighter version

This bread tastes even better the next day after the flavors have settled

It also freezes beautifully – just wrap tightly and thaw overnight before serving

Ways to Serve

Toast a slice and spread with butter or cream cheese for breakfast

Serve alongside coffee or chai for a cozy afternoon snack

Wrap in parchment and give as a fall-themed gift

Cube it up and serve as a base for pumpkin bread pudding

Frequently Asked Questions

Can I use fresh pumpkin in Cinnamon Sugar Pumpkin Bread?

Yes you can use homemade pumpkin puree just make sure it’s thick and not watery to avoid altering the texture.

How do I store Cinnamon Sugar Pumpkin Bread?

I usually wrap it in plastic wrap or foil and store at room temperature for up to three days or refrigerate it to keep longer.

Can I make Cinnamon Sugar Pumpkin Bread gluten-free?

Absolutely just use a good gluten-free flour blend and it bakes up beautifully.

See You in the Kitchen

I hope you try this Cinnamon Sugar Pumpkin Bread soon! It’s one of my coziest fall bakes and it never lasts long once it hits the table. Let me know how yours turns out and save the recipe for whenever you need a sweet slice of autumn.

Happy Cooking!

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