Can we just agree that the best part of fall is when your kitchen starts to smell like warm spices, pumpkin, and all things cozy? Today, I’m bringing you a true soul-warming classic that’s a total game-changer: Cinnamon Sugar Pumpkin Bread. It’s not just another pumpkin bread; it’s a perfectly moist, tender loaf topped with a sweet, crunchy layer of cinnamon sugar that will make your whole home smell absolutely incredible. This one is simple enough to whip up on a lazy Sunday afternoon but so delicious you’ll want to make it all season long. Trust me, every bite is like a warm hug.
Best Cinnamon Sugar Pumpkin Bread
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat together the sugars, eggs, pumpkin puree, oil, and milk until smooth.
- Gradually add the dry ingredients into the wet mixture and stir until just combined.
- In a small bowl, mix the cinnamon and sugar for the swirl.
- Pour half of the batter into the loaf pan, sprinkle with half of the cinnamon sugar mixture, then repeat with remaining batter and cinnamon sugar.
- Use a knife to gently swirl the layers together.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Why You’ll Love This Recipe
- Effortlessly Delicious: This recipe is super straightforward—just mix, pour, and bake! It’s perfect for bakers of all levels, from total newbies to seasoned pros.
- The Ultimate Cozy Vibe: There’s nothing quite like the smell of this bread baking. The combination of cinnamon, nutmeg, and ginger will fill your home with all the best feelings of autumn.
- A Texture Dream: The bread itself is incredibly moist and tender, and that irresistible, crackly cinnamon sugar topping adds the perfect bit of crunch. It’s truly the best of both worlds!
- Perfectly Versatile: Enjoy a slice with your morning coffee, pack it in a lunchbox, or serve it as a simple dessert after dinner. It’s a crowd-pleaser for any occasion.
Ingredients
Ready to bake? This recipe comes together with some simple pantry staples. Here’s a quick rundown of what you’ll need and why you’ll need it:
- All-purpose flour: The perfect base for our loaf, giving it just the right structure.
- Baking soda & baking powder: Our leavening agents that help the bread rise to be perfectly light and fluffy.
- Salt: Just a touch to balance all the sweet flavors and make the spices pop.
- Ground cinnamon, nutmeg, cloves & ginger: The dream team of warming spices that gives pumpkin bread its signature flavor. Don’t skip any of them—they work together to create magic!
- Pumpkin puree: The star of the show! It adds that incredible pumpkin flavor and makes the bread unbelievably moist. Be sure to use 100% pure pumpkin, not pumpkin pie filling.
- Eggs: These bind everything together and give the bread a rich texture.
- Vegetable oil & milk: Our liquid ingredients that keep the bread super tender and moist.
- Brown sugar & granulated sugar: A dynamic duo! Brown sugar adds a deep, molasses-like flavor and moisture, while granulated sugar keeps the texture perfect.
- Vanilla extract: A classic flavor enhancer that adds a little something extra to every bite.
- For the cinnamon sugar topping: Just a simple mix of granulated sugar and ground cinnamon to create that sweet, crunchy, irresistible crust.
Note: You’ll find all the exact ingredient measurements in the recipe card right under this article!
How to Make the Cinnamon Sugar Pumpkin Bread
Step 1: Prep and Preheat
First things first, let’s get ready to bake! Preheat your oven to 350°F (175°C). Then, get your 9×5-inch loaf pan ready by greasing and lining it with parchment paper. This makes it a breeze to get the bread out once it’s done.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, baking powder, salt, and all those glorious spices: cinnamon, nutmeg, cloves, and ginger. Give it a good whisk to make sure everything is evenly distributed.
Step 3: Mix the Wet Ingredients
In a separate, larger bowl, it’s time to bring on the good stuff. Whisk together the pumpkin puree, eggs, vegetable oil, milk, both sugars (brown and granulated), and the vanilla extract. Keep whisking until it’s all smooth and beautifully combined.
Step 4: Combine It All (Gently!)
Now for the magic moment! Add your dry ingredients into the bowl with the wet ingredients. With a spatula, gently fold everything together until you can’t see any dry streaks of flour. Be careful not to overmix here—a few lumps are totally fine and will help keep your bread nice and tender.
Step 5: Add the Batter and Topping
Pour the batter into your prepared loaf pan and use your spatula to smooth out the top. In a small bowl, quickly mix together the sugar and cinnamon for the topping, then sprinkle it evenly all over the top of the batter.
Step 6: Bake and Cool
Pop the pan into your preheated oven and bake for 50–60 minutes. You’ll know it’s ready when a toothpick inserted into the very center comes out clean. Let it cool in the pan for about 10 minutes before you transfer it to a wire rack to cool completely. This helps it firm up so it won’t fall apart.
Pro Tips for Making the Recipe
- Measure Your Flour Correctly: For the most accurate results, spoon your flour into the measuring cup and then level it off with a knife. Scooping directly from the bag can compact the flour and lead to a denser bread.
- Don’t Overmix: Overmixing develops the gluten in the flour, which can lead to a tough, dense loaf. Just fold until the ingredients are just combined—a few streaks are okay!
- Use Canned Pumpkin Puree: Make sure you’re using 100% pure pumpkin puree from a can, not pumpkin pie filling. Pie filling has added sugar and spices that will throw off the recipe’s balance.
- Check for Doneness: The bake time can vary depending on your oven, so trust the toothpick test! If it comes out clean, your bread is ready. If it has wet batter on it, give it a few more minutes.
How to Serve
This bread is incredible on its own, but you can take it to the next level with a few simple additions.
- Simply Sliced: Enjoy a slice all by itself with a warm cup of coffee or tea for a perfect morning treat.
- Topped with Butter: A thick slice with a pat of softened butter melting on top is pure bliss.
- Cream Cheese Frosting: For a more decadent dessert, drizzle a simple cream cheese glaze or a full-on cream cheese frosting over the top once the bread is completely cool.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (a big “if”!), you can store the bread in an airtight container at room temperature for up to 3-4 days.
Freezing
This bread freezes beautifully! Once it’s completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag. It will stay fresh for up to 3 months. To thaw, just let it sit on the counter for a few hours.
Reheating
If you want to enjoy a warm slice, pop it in the microwave for 15-20 seconds or wrap it in foil and heat in a 300°F oven for about 10 minutes.
FAQs
1. Can I use fresh pumpkin puree instead of canned?
Yes, you can! Just make sure your fresh puree is completely cooked and drained of any excess liquid. Canned pumpkin puree is often a bit thicker and more consistent, so if your fresh puree seems watery, you might need to adjust the milk slightly.
2. Can I add mix-ins like chocolate chips or nuts?
Absolutely! This is a great way to customize the bread. Gently fold in about 1/2 to 3/4 cup of chocolate chips, chopped pecans, or walnuts along with the dry ingredients. Just remember not to overmix.
3. Why did my pumpkin bread come out dense or gummy?
A dense or gummy texture is usually a sign of overmixing. Remember to fold the ingredients together gently until just combined. Also, make sure you’re using the correct amount of flour—scooping flour straight from the bag can add too much, resulting in a heavy loaf.
4. How can I make this recipe a little healthier?
For a slightly healthier twist, you can substitute some of the vegetable oil with unsweetened applesauce. You could also reduce the sugar slightly, but keep in mind this might affect the moisture and texture of the bread.