Why You’ll Love This Recipe
This cinnamon sugar pumpkin bread brings together all the best parts of fall baking in one easy-to-make recipe. The combination of pumpkin, spices, and cinnamon sugar creates a moist, flavorful loaf with a sweet, crunchy topping. It’s simple yet indulgent, making it a go-to option for fall gatherings, holiday mornings, or a cozy day at home. Plus, it’s easy to make and perfect for freezing or gifting to friends and family.
Ingredients
For the Bread: 1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin purée
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
For the Cinnamon Sugar Swirl & Topping: 1/3 cup granulated sugar
1 tablespoon ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
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Make the Cinnamon Sugar Mixture: In a small bowl, combine 1/3 cup granulated sugar and 1 tablespoon ground cinnamon. Set aside.
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Prepare the Pumpkin Bread Batter: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In a separate large bowl, combine the pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth and well combined.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
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Layer the Bread Batter and Cinnamon Sugar: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Top with the remaining batter, smoothing the surface. Sprinkle the remaining cinnamon sugar mixture generously over the top of the loaf.
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Bake the Pumpkin Bread: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.
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Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Servings and Timing
- Prep Time: 15 minutes
- Baking Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 10 slices
Variations
- Nutty Twist: For a bit of crunch, add chopped walnuts or pecans to the cinnamon sugar mixture.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this bread gluten-free.
- Dairy-Free: Use a non-dairy oil, such as coconut oil, and make sure the pumpkin purée doesn’t contain added milk or cream for a dairy-free version.
Storage/Reheating
- Storage: Store the cinnamon sugar pumpkin bread in an airtight container at room temperature for up to 3 days.
- Freezing: This bread freezes well! Wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. To enjoy, thaw it at room temperature or reheat it in the microwave for a few seconds.
- Reheating: To warm individual slices, microwave for 15-20 seconds, or reheat in the oven at 300°F (150°C) for 5-10 minutes.
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes, you can use fresh pumpkin purée! Make sure to cook and puree it until smooth before using it in the recipe.
Can I add more spices for a stronger flavor?
Absolutely! Feel free to adjust the cinnamon, nutmeg, ginger, and cloves to suit your taste.
Can I make this bread without the cinnamon sugar topping?
While the cinnamon sugar topping adds a delightful sweetness and crunch, you can leave it off if you prefer a simpler loaf.
Can I substitute the vegetable oil with butter?
Yes, you can substitute vegetable oil with melted butter for a slightly richer flavor.
How do I know when the pumpkin bread is done?
Insert a toothpick into the center of the loaf—if it comes out clean, the bread is done. If it’s still wet, bake for a few more minutes and check again.
Can I double this recipe?
Yes, you can easily double the recipe to make two loaves. Just adjust the baking time slightly and check doneness with a toothpick.
Can I make mini loaves of pumpkin bread?
Yes! To make mini loaves, reduce the baking time to around 25-30 minutes and keep an eye on the bread as it bakes.
Is this pumpkin bread good for gifting?
Yes! This pumpkin bread is perfect for giving as a gift. You can wrap it in parchment paper and tie it with a ribbon for a lovely homemade present.
What if I don’t have a 9×5-inch loaf pan?
You can use a different size loaf pan, but be sure to adjust the baking time accordingly. Smaller pans may bake faster, while larger pans may take longer.
Can I add chocolate chips to this recipe?
Yes! Add about 1/2 to 1 cup of chocolate chips to the batter for a chocolatey twist.
Conclusion
This cinnamon sugar pumpkin bread is a simple, delicious treat that captures the essence of fall. With its spiced, moist interior and sweet, crunchy topping, it’s perfect for any occasion. Whether you’re baking for yourself or sharing it with friends, this recipe will definitely be a hit!
Print
Cinnamon Sugar Pumpkin Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Diet: Gluten Free
Description
This Cinnamon Sugar Pumpkin Bread is the ultimate autumn comfort food, combining the warmth of cinnamon and spices with the sweetness of pumpkin. Topped with a crispy cinnamon sugar layer, it offers a perfect balance of moist, flavorful bread with a delightful crunch. Ideal for fall mornings or as a sweet treat to share, this easy recipe will quickly become a family favorite.
Ingredients
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For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin purée
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
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For the Cinnamon Sugar Swirl & Topping:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Make the Cinnamon Sugar Mixture: In a small bowl, mix 1/3 cup granulated sugar and 1 tablespoon cinnamon. Set aside.
- Prepare the Bread Batter: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In a large bowl, combine pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Layer the Batter: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Top with the remaining batter, smoothing the surface, and sprinkle the rest of the cinnamon sugar on top.
- Bake the Pumpkin Bread: Bake in the preheated oven for 55-65 minutes, or until a toothpick comes out clean. If the top starts to brown too quickly, cover with foil for the last 15 minutes.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
- For a nutty twist, add chopped walnuts or pecans to the cinnamon sugar mixture.
- To make this bread gluten-free, use a gluten-free flour blend.
- For a dairy-free version, use non-dairy oil and ensure the pumpkin purée is dairy-free.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread, Dessert, Snack
- Method: Baking
- Cuisine: American
