Nothing says fall like the comforting aroma of freshly baked Cinnamon Sugar Pumpkin Bread Recipe wafting through your kitchen. This moist and tender loaf, infused with warm spices and crowned with a crunchy cinnamon-sugar topping, transforms simple ingredients into pure seasonal magic. Whether you’re preparing for a cozy brunch or craving a sweet treat with coffee, this easy pumpkin bread with cinnamon sugar topping delivers nostalgic autumn comfort in every slice.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Cinnamon Sugar Pumpkin Bread
Unforgettable Flavor: Warm cinnamon and nutmeg pair beautifully with earthy pumpkin puree.
Moist Texture: The perfect balance of oil, eggs, and pumpkin keeps this loaf soft and rich.
Crispy Sweet Top: The buttery cinnamon-sugar crust adds a caramelized crunch.
Easy to Make: No mixer needed—just a bowl, whisk, and loaf pan.
Perfect for Fall: Ideal for Thanksgiving, breakfast spreads, or gifting.
Customizable: Add chocolate chips, pecans, or swirl with cream cheese for variation.
Freezer-Friendly: Keeps beautifully for up to 3 months.
Smells Amazing: The scent alone makes it worth baking again and again!
Ingredients
Dry Ingredients
1 ¾ cups all-purpose flour – provides structure for the loaf.
1 tsp baking soda & ½ tsp baking powder – leavening agents for a perfect rise.
½ tsp salt – balances the sweetness.
1 ½ tsp cinnamon + ½ tsp nutmeg – the heart of the cinnamon-spiced pumpkin bread recipe.
Wet Ingredients
1 cup pumpkin puree – adds natural moisture and flavor.
½ cup vegetable oil – keeps the crumb soft.
1 cup sugar – for sweetness and tender texture.
2 large eggs – bind ingredients and enrich flavor.
¼ cup milk – ensures a smooth, pourable batter.
1 tsp vanilla extract – deepens the aroma.
Cinnamon Sugar Topping
¼ cup butter, melted
¼ cup sugar + 1 tsp cinnamon – this mixture forms the signature crunchy crust of the sugar-crusted pumpkin bread recipe.
How to Make Cinnamon Sugar Pumpkin Bread
1. Preheat the Oven
Set your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper for easy removal.
2. Mix Wet Ingredients
In a large bowl, whisk together pumpkin puree, oil, sugar, eggs, milk, and vanilla extract until the mixture is smooth and creamy.
3. Combine Dry Ingredients
In another bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Slowly fold into the wet mixture. Avoid overmixing—just stir until combined for the moistest cinnamon swirl pumpkin bread.
4. Pour and Bake
Pour the batter evenly into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Tip: If the top browns too quickly, loosely cover with foil during the last 10 minutes.
5. Add Cinnamon Sugar Topping
While the loaf is still warm, brush the top with melted butter and generously sprinkle with the cinnamon-sugar mix. It creates a glossy, crunchy finish that locks in moisture and adds irresistible sweetness.
6. Cool & Serve
Allow the bread to cool before slicing. Serve it warm with coffee or topped with whipped cream for an elevated autumn dessert.
Pro Tips
How do you keep pumpkin bread moist?
Use pumpkin puree (not pie filling) and oil—both lock in moisture. Avoid overbaking; remove it once a toothpick comes out with a few moist crumbs.
Can I make this recipe with whole wheat flour?
Yes! Substitute half the all-purpose flour with whole wheat flour for a heartier texture. It’s still deliciously moist.
What can I add to upgrade this pumpkin bread?
Mix in chocolate chips, nuts, or raisins. For a dessert-style twist, swirl cream cheese filling through the batter before baking.
Can I make this as muffins instead of a loaf?
Absolutely! Pour the batter into muffin tins and bake for 20–25 minutes at 350°F.
Best Ways to Serve
This homemade cinnamon sugar pumpkin bread recipe is delightful:
Warm with cream cheese frosting or butter.
Sliced for a fall breakfast board.
With a pumpkin spice latte for a perfect autumn match.
As part of your Thanksgiving brunch spread.
Nutrition (per slice)
Calories: 235
Fat: 10g
Carbohydrates: 33g
Sugar: 20g
Protein: 3g
Fiber: 1g
Vitamin A: 85% DV
Storage & Leftovers
Room Temperature: Store in an airtight container up to 3 days.
Refrigerator: Keeps well for up to 1 week.
Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight at room temperature.
Reheat: Warm slices in the microwave for 10–15 seconds for that fresh-baked taste.
Variations
Gluten-Free: Use a 1:1 gluten-free baking blend.
Dairy-Free: Swap milk for almond or oat milk.
Low Sugar: Replace half the sugar with coconut sugar or monk fruit.
Pumpkin Crumble Bread: Add a streusel topping for extra crunch.
Cinnamon Swirl Pumpkin Bread: Add a layer of cinnamon sugar halfway through pouring the batter for a marbled effect.
FAQs
Q: Can I double this recipe?
Yes, bake in two loaf pans or one 9×13-inch pan.
Q: Why did my pumpkin bread sink in the middle?
It’s likely underbaked or overmixed. Check your oven temperature and mix gently.
Q: Can I make it ahead?
Yes, bake a day early—flavors deepen overnight, making it even more delicious!
Conclusion
The Cinnamon Sugar Pumpkin Bread Recipe is more than a seasonal bake—it’s a celebration of cozy flavors and homemade love. From its moist crumb to the irresistible sugar-crusted top, every slice captures autumn at its sweetest. Bake it once, and you’ll crave it every year.