If cozy fall flavors make your heart skip a beat, you’re going to adore this Cinnamon Sugar Pumpkin Bread. From the inviting scent of cinnamon wafting through your kitchen to the gorgeously tender crumb, every bite delivers autumn’s best comforts. This ultra-moist loaf is topped with a signature sparkly cinnamon-sugar crust that adds both sweetness and crunch. Whether you’re serving it for breakfast, a coffee break, or a festive gathering, this crowd-pleaser brings warmth and happiness to every slice. There’s truly no wrong time to enjoy this unforgettable Cinnamon Sugar Pumpkin Bread!

Cinnamon Sugar Pumpkin Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is in its simplicity—each ingredient is chosen for its ability to boost not just the taste, but also the color and irresistibly soft texture. Even pantry staples truly shine here, working magic together to create a loaf no one can resist.

All-purpose flour: Provides the sturdy but tender base for our bread, supporting that plush, moist crumb.
Baking soda: Gives the loaf its lift, making sure you get a nice, tall rise every time.
Baking powder: Adds a bit of extra lightness, ensuring your bread isn’t too dense.
Ground cinnamon: Brings that warm, signature flavor you crave in every cozy pumpkin treat.
Ground nutmeg: Lends subtle depth that perfectly complements the pumpkin and cinnamon.
Ground cloves: Packs a zesty punch, rounding out the spice blend beautifully.
Salt: Enhances all the flavors and keeps the loaf from tasting flat.
Canned pumpkin purée: Undoubtedly the star—offering color, moisture, and that unmistakable fall flavor.
Granulated sugar: Sweetens the bread meticulously for just the right amount of sweetness.
Brown sugar: Adds rich caramel notes and helps guarantee a supremely moist loaf.
Vegetable oil: Ensures every slice is extra soft and tender, without weighing it down.
Large eggs: Bind everything together and contribute to that lovely, cakey texture.
Vanilla extract: A little splash ties the warm spices and sweet pumpkin together.
For the cinnamon sugar topping: A simple mix of more granulated sugar and cinnamon, which transforms into a glistening, crunchy crust as the bread bakes.

How to Make Cinnamon Sugar Pumpkin Bread

Step 1: Prepare Your Pan and Preheat

Start by preheating your oven to 350°F (175°C)—this ensures the bread rises properly from the very start. Grease your 9×5-inch loaf pan thoroughly, then line it with parchment paper, leaving a little overhang for effortless lifting once it’s baked. This tiny step saves you from any sticky situations later on!

Step 2: Whisk the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Not only does this evenly distribute the leaveners and spices, but it also helps guarantee a soft, even loaf. That mix of spices is what gives our Cinnamon Sugar Pumpkin Bread its unmistakable autumnal aroma and flavor.

Step 3: Mix the Wet Ingredients

Grab a large bowl and whisk together the pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla extract. This vibrant, golden-orange mixture becomes the flavor backbone of your loaf. Whisk until everything is completely smooth—no lumps here!

Step 4: Combine Wet and Dry

Pour the dry ingredients into the wet ingredients, and mix gently with a spatula or wooden spoon until just blended. Avoid over-mixing. A few small streaks of flour are perfectly fine; they’ll disappear as the bread bakes. Over-mixing would make the bread tough instead of tender, so take it easy here!

Step 5: Pour and Top with Cinnamon Sugar

Scrape the batter into your prepared pan and smooth the surface for an even top. In a small bowl, stir together the cinnamon and sugar destined for the topping, then sprinkle that goodness generously all over the batter. This extra layer is what gives Cinnamon Sugar Pumpkin Bread its irresistible crunch and beautiful sparkle.

Step 6: Bake and Cool

Slide the pan into your preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center emerges clean (a few moist crumbs are OK, but no wet batter). Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and let it finish cooling on a wire rack. Try to resist slicing into it right away—the flavors and texture are even better once it’s cooled completely.

How to Serve Cinnamon Sugar Pumpkin Bread

Garnishes

When it comes to garnishing Cinnamon Sugar Pumpkin Bread, a light dusting of powdered sugar or a drizzle of maple glaze can make it extra special. You can also add a dollop of freshly whipped cream or a scattering of toasted nuts for an elegant touch. Simple or dressed up, it’s equally inviting!

Side Dishes

This bread is fantastic on its own, but it truly shines alongside a velvety cup of coffee, autumn-spiced tea, or even a cold glass of milk. For brunch, pair it with a fruit salad, some Greek yogurt, or a savory breakfast casserole to balance the sweet, spicy flavors.

Creative Ways to Present

Try slicing the loaf and arranging the pieces on a vintage cake stand for a homey afternoon snack. For festive gatherings, cut the bread into thick cubes and serve with toothpicks as part of a brunch board or breakfast buffet. You could even use slices to make the most decadent French toast—pure genius!

Make Ahead and Storage

Storing Leftovers

To keep your Cinnamon Sugar Pumpkin Bread moist and fresh, simply wrap it tightly in plastic wrap or foil and store at room temperature. It will stay at its best for up to three days, making it ideal for gifting or snacking through the week.

Freezing

This bread freezes beautifully. Once completely cooled, wrap the whole loaf or individual slices in plastic wrap, followed by a layer of foil or a zip-top bag. Stash it in the freezer for up to two months. When a craving strikes, you’ll be glad you thought ahead!

Reheating

If you love warm bread, just pop a slice in the microwave for about 10-15 seconds, or heat it gently in a toaster oven. For an extra treat, spread with a pat of butter or pumpkin spice cream cheese just before serving. The toasty aroma will fill your kitchen all over again.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your homemade puree is thick and not watery—extra moisture might change the texture of your Cinnamon Sugar Pumpkin Bread. Strain or blot the puree as needed before measuring it for the recipe.

What if I don’t have ground cloves?

No worries. You can simply leave them out or substitute with allspice for a similar spicy depth. The bread will still have tons of flavor from the cinnamon and nutmeg.

Can I add mix-ins like chocolate chips or nuts?

Definitely. A half cup of chopped walnuts, pecans, or chocolate chips stirs into the batter beautifully for added texture and flavor. Fold them in with the dry ingredients to avoid over-mixing.

Why did my bread sink in the middle?

If the loaf is under-baked or if your oven is too hot, the center may collapse as it cools. Always test for doneness with a toothpick and make sure to measure ingredients carefully to keep your Cinnamon Sugar Pumpkin Bread perfectly fluffy every time.

Can this be made gluten-free?

Yes! Substitute a cup-for-cup gluten-free flour blend in place of the all-purpose flour. The result will still be moist and delicious, though texture may vary slightly depending on the blend.

Final Thoughts

If you’re looking for a loaf that delivers pure joy in every slice, you can’t go wrong with Cinnamon Sugar Pumpkin Bread. It’s a little bit nostalgic, endlessly comforting, and simple enough to make any day feel special. Put your own spin on it and savor every bite—you’ll want to keep this recipe on repeat!

Cinnamon Sugar Pumpkin Bread Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the warm, comforting flavors of fall with this delicious Cinnamon Sugar Pumpkin Bread. Moist and flavorful, with a delightful cinnamon sugar topping, this easy-to-make treat is perfect for breakfast or as a snack.

Ingredients

Scale

Dry Ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt

Wet Ingredients:

1 cup canned pumpkin purée
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Cinnamon Sugar Topping:

2 tablespoons granulated sugar
½ teaspoon ground cinnamon

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Mix the wet ingredients: In a large bowl, whisk the pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined.
Combine the ingredients: Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Pour the batter into the prepared loaf pan and smooth the top.
Make the topping: In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle evenly over the batter.
Bake: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.