If fall had a mascot, I’m convinced it would be Cinnamon Sugar Pumpkin Bread. The way the pumpkin makes the bread tender, the cinnamon sugar forms a sweet, crackly topping, and the spices fill your kitchen with the coziest aroma—it’s like wrapping yourself in your favorite blanket. Honestly, when I pull this bread from the oven, my kids hover around like little pumpkins waiting to be picked.
And if you’re anything like me—juggling school lunches, soccer practice, and that endless pile of laundry—you’ll love how quick and easy this recipe comes together. One bowl for dry, one for wet, a sprinkle of cinnamon sugar magic, and boom: happiness in loaf form.
Table of Contents
Why You’ll Love This Cinnamon Sugar Pumpkin Bread
- Simple and beginner-friendly: No fancy tools, no complicated steps.
- Moist and flavorful: The pumpkin puree and oil keep it perfectly soft.
- The cinnamon sugar topping: A sweet crunch that makes every slice feel special.
- Versatile: Breakfast, snack, or dessert—this bread works any time of day.
What Does Cinnamon Sugar Pumpkin Bread Taste Like?
Imagine a pumpkin pie and a snickerdoodle cookie had a delicious little baby—that’s what you get here. It’s warmly spiced, slightly sweet, and finished with that irresistible cinnamon-sugar crust on top. Pair it with a cup of coffee or tea, and you’ve basically got autumn in a bite.
Ingredients You’ll Need for Cinnamon Sugar Pumpkin Bread
When it comes to baking Cinnamon Sugar Pumpkin Bread, the magic really happens with a few pantry staples and a can of pumpkin puree. Each ingredient brings something important to the loaf—whether it’s structure, sweetness, spice, or that melt-in-your-mouth tenderness. Think of them as your fall flavor dream team.
Here’s what you’ll need:
- All-purpose flour (1 ¾ cups): The backbone of the bread, giving it structure and holding everything together. You don’t need fancy bread flour here—regular flour works perfectly to create that soft crumb we love in quick breads.
- Granulated sugar (1 cup): Adds sweetness and helps with browning, giving your loaf that golden glow.
- Brown sugar, packed (½ cup): Brings a deeper, molasses-like flavor that pairs beautifully with pumpkin. It also keeps the bread extra moist.
- Baking soda (1 teaspoon) & baking powder (½ teaspoon): These two are the rise-makers, making sure your bread comes out tall and fluffy rather than flat and dense.
- Salt (½ teaspoon): Just a little, but it makes all the other flavors pop. Never skip the salt—it’s the quiet hero of baked goods.
- Spices:
- Cinnamon (1 teaspoon): The star spice that ties the whole loaf together.
- Nutmeg (½ teaspoon): Warm and nutty, like the background note in pumpkin pie.
- Ginger (¼ teaspoon): A little zing that keeps the flavor lively.
- Cloves (¼ teaspoon): Strong, earthy, and essential for that classic fall vibe.
- Pumpkin puree (¾ cup): The heart of this recipe. It keeps the bread moist, tender, and flavorful. Make sure you’re using pure pumpkin puree (not pumpkin pie filling). If you’re pumpkin-obsessed like me, you might also love my Pumpkin Bread with Streusel Topping for a little crunchy twist.
- Vegetable oil (½ cup): Instead of butter, oil ensures a super-moist loaf that stays tender even after a day or two.
- Eggs (2 large): Provide structure and help bind all the ingredients together.
- Milk (¼ cup): Just a splash to smooth out the batter. Whole milk gives richness, but any milk works here.
- Vanilla extract (1 teaspoon): Adds that cozy, aromatic flavor that makes everything taste homemade.
For the cinnamon sugar topping:
- Granulated sugar (3 tablespoons) + cinnamon (1 teaspoon): This combo sprinkles over the top before baking, forming a sweet, crunchy crust that cracks beautifully when sliced. Honestly, it’s my favorite part.
💡 Optional Add-ins: Want to get creative? A handful of chocolate chips or chopped pecans will give your loaf extra texture. My kids vote chocolate every time.
Step-by-Step Instructions for Making Cinnamon Sugar Pumpkin Bread
Baking Cinnamon Sugar Pumpkin Bread is one of those kitchen joys where the process feels just as cozy as the result. From whisking warm spices to sprinkling that crunchy cinnamon-sugar topping, each step is simple but oh-so satisfying. Here’s exactly how to make it, without stress or guesswork.
Step 1: Preheat and prepare your loaf pan
Set your oven to 350°F (175°C) so it’s nice and hot by the time your batter is ready. Grease a 9×5-inch loaf pan with butter or a quick spritz of nonstick spray. You can even line it with parchment paper if you want to lift the bread out easily once baked.
(Tip: If you’ve tried my Cinnamon Donut Bread, you’ll know that parchment paper makes cleanup a breeze—same rule applies here!)
Step 2: Mix the dry ingredients
In a large mixing bowl, combine the following:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Give everything a good whisk so the spices and leaveners are evenly distributed. This step ensures that every slice of your pumpkin bread is flavorful and perfectly textured.
Step 3: Mix the wet ingredients
In another bowl, whisk together:
- ¾ cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
Whisk until smooth and creamy. The pumpkin adds body, the oil brings moisture, and the eggs give structure—together, they form the perfect base for a tender loaf.
Step 4: Combine wet and dry mixtures
Slowly pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. Don’t overmix here—stirring too much can make your bread tough instead of soft and moist. A few lumps are totally fine!
Step 5: Prepare the cinnamon sugar topping
In a small bowl, stir together 3 tablespoons of granulated sugar and 1 teaspoon of cinnamon. This is the part that makes Cinnamon Sugar Pumpkin Bread so special—the sweet, crackly topping that everyone fights over.
Step 6: Assemble and bake
Pour the batter into your greased loaf pan and spread it evenly. Sprinkle the cinnamon-sugar mixture generously over the top. Pop the pan into the preheated oven and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Your kitchen will smell like a fall festival by the time it’s ready.
Step 7: Cool and enjoy
Let the bread rest in the pan for about 10 minutes before carefully transferring it to a wire rack. This helps it firm up so it doesn’t fall apart when slicing. Once cooled, slice into thick pieces, brew a hot cup of coffee, and enjoy the cozy reward of your homemade Cinnamon Sugar Pumpkin Bread.
✨ Pro Tip: This bread is just as good the next day, if not better. Try toasting a slice and spreading it with butter or cream cheese—it’s like dessert for breakfast. If you love this idea, my Pumpkin Cheesecake Muffins offer a similar creamy-spiced flavor in handheld form.
Tips and Tricks for Perfect Cinnamon Sugar Pumpkin Bread
- Don’t overmix—otherwise, your bread might turn out dense instead of fluffy.
- If you’re feeling fancy, swirl half of the cinnamon sugar topping into the batter for a marbled effect.
- Store it wrapped tightly at room temp for up to 3 days, or freeze slices for up to 2 months.
- For breakfast bliss, toast a slice and spread with butter or cream cheese.
(True story: my husband swears a slice with cream cheese is better than cheesecake. I’m not saying he’s wrong.)
Storage
- Room temperature: Up to 3 days, wrapped in foil or in an airtight container.
- Freezer: Slice, wrap individually, and freeze up to 2 months. Thaw at room temperature or pop in the toaster oven.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just roast and puree your pumpkin until smooth. Make sure it’s not too watery.
Can I make this recipe into muffins?
Absolutely—bake at 350°F for 20–25 minutes in a muffin tin.
Can I double this recipe?
Yes, just use two loaf pans. You’ll thank yourself later.
What if I don’t have ground cloves?
Skip it or add a pinch more cinnamon—it’ll still be delicious.
Conclusion
This Cinnamon Sugar Pumpkin Bread is everything we crave in the fall—warm, spiced, and just sweet enough to make us smile. Whether you’re making it for your family, a cozy brunch, or just because your soul needs a little autumn comfort, this recipe will quickly become a favorite.
And if you’re looking for more pumpkin love, don’t miss my Pumpkin Bread with Streusel Topping or my Pumpkin Cheesecake Muffins. Both are perfect pumpkin companions to this loaf.
So go ahead—preheat that oven, grab your whisk, and bake yourself a slice of fall happiness. 🍂
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Print
Cinnamon Sugar Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A tender, spiced pumpkin bread topped with a crunchy cinnamon sugar crust. This easy fall favorite is made with pantry staples and packed with cozy flavor.
Ingredients
Dry Ingredients:
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Wet Ingredients:
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
Cinnamon Sugar Topping:
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a separate bowl, whisk together pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. In a small bowl, mix the cinnamon sugar topping: 3 tablespoons granulated sugar and 1 teaspoon cinnamon.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Sprinkle the cinnamon sugar topping evenly over the batter.
8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
10. Once cooled, slice and serve with butter, cream cheese, or as is.
11. Store tightly wrapped at room temperature for up to 3 days, or freeze for longer storage.
Notes
Make sure to use pure pumpkin puree, not pumpkin pie filling.
Do not overmix the batter to keep the bread soft and tender.
Optional add-ins: chocolate chips or chopped pecans for extra texture.
To enhance flavor, swirl some cinnamon sugar into the batter before baking.
Try toasting slices and spreading with butter or cream cheese for a breakfast treat.
