If you adore cozy fall flavors and the sweet warmth of spices, you are going to fall head over heels for this Cinnamon Sugar Pumpkin Bread Recipe. It’s a moist, tender loaf infused with luscious pumpkin puree and an inviting blend of cinnamon, ginger, and cloves. Just imagine pulling a perfectly spiced bread fresh from the oven, its cinnamon sugar topping sparkling and adding a delightful crunch. This recipe balances the natural earthiness of pumpkin with just the right touch of sweetness and spice, making it an instant classic for breakfast, snack time, or even a comforting dessert.
Ingredients You’ll Need
The magic behind this Cinnamon Sugar Pumpkin Bread Recipe is in its simple yet essential ingredients. Each one plays a crucial role, from creating that tender crumb to delivering the rich, warm flavors pumpkin lovers crave.
- All-purpose flour: Provides the perfect structure for a soft but sturdy loaf.
- Granulated sugar: Sweetens the bread without overpowering the pumpkin flavor.
- Brown sugar: Adds moisture and a subtle caramel depth to the taste.
- Canned pumpkin puree: The star ingredient that brings moistness and earthy sweetness.
- Eggs: Bind everything together and help the bread rise.
- Vegetable oil: Keeps the bread tender and soft.
- Ground cinnamon: Gives that essential warm, spicy note that defines the recipe.
- Baking soda and baking powder: Work together for a light and fluffy texture.
- Salt: Enhances all the other flavors and balances sweetness.
- Ground ginger and ground cloves: Introduce a spicy kick and aromatic depth.
- Milk: Adds moisture and helps create a smooth batter.
- Granulated sugar for topping: Mixed with cinnamon to create a crunchy, sweet finish.
How to Make Cinnamon Sugar Pumpkin Bread Recipe
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. This sets the stage for your pumpkin bread to bake evenly and ensures it will lift out cleanly once it’s done.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, cinnamon, ginger, and cloves. This step is key so that your warm spices evenly infuse every bite of the bread.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth and homogenous. This mixture provides moisture and richness that makes the bread wonderfully tender.
Step 4: Bring Wet and Dry Together
Gradually add the wet ingredients to the dry, stirring gently until just combined. Be careful not to overmix here — the batter should be thick but not lumpy, promising a tender crumb.
Step 5: Pour Batter into Pan
Scrape the batter into your prepared loaf pan, smoothing the top so it’s even. This allows the bread to bake uniformly and look beautiful when sliced.
Step 6: Add the Cinnamon Sugar Topping
Mix the granulated sugar with a bit more cinnamon, and sprinkle this magic dust evenly over the batter’s surface. This topping crisps up in the oven, adding a delightful sweet crunch to the soft bread.
Step 7: Bake Until Perfect
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. The smell that fills your kitchen now is pure autumn goodness!
Step 8: Cool Before Slicing
Allow the bread to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing — this helps it set up perfectly so slices hold their shape.
How to Serve Cinnamon Sugar Pumpkin Bread Recipe
Garnishes
This bread shines wonderfully on its own, but you can elevate it with a few simple garnishes. A pat of butter melted on a warm slice brings out all the spices, or you can try a light drizzle of honey or maple syrup for extra sweetness and shine.
Side Dishes
Pair this bread with a steaming cup of chai tea or freshly brewed coffee to complement those cinnamon notes. It also makes a cozy breakfast alongside scrambled eggs or a creamy yogurt parfait with granola and fresh fruit.
Creative Ways to Present
Impress your guests by slicing the bread thick and serving it as a base for cinnamon-spiced French toast, or cut into small cubes for a delicious pumpkin bread pudding. You can even toast slices and spread cream cheese and a sprinkle of cinnamon sugar for a quick snack.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your pumpkin bread tightly in plastic wrap or place it in an airtight container. It will stay fresh on the counter for about 2 to 3 days or up to a week in the refrigerator, maintaining its moist texture.
Freezing
This Cinnamon Sugar Pumpkin Bread Recipe freezes beautifully. Slice the loaf before freezing and place pieces between sheets of parchment paper in a freezer-safe bag. When you want a treat, just thaw the slices on the counter or warm them gently in the oven.
Reheating
For that just-baked warmth, pop your slice in a toaster oven or microwave for 15 to 20 seconds. It brings back the soft, tender crumb and reactivates those gorgeous spices perfectly.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If using fresh pumpkin, roast and puree it first to get the same smooth texture. Just be sure to cook off any extra moisture so your bread’s consistency stays perfect.
Is this recipe gluten-free?
This version uses all-purpose flour, which contains gluten. However, you could experiment with gluten-free flour blends, keeping in mind that texture and rise might vary slightly.
Can I add nuts or chocolate chips?
Definitely. Chopped walnuts or pecans provide a lovely crunch and complement the spices beautifully. Chocolate chips also add a sweet surprise. Fold in about half a cup right before baking.
What’s the best way to prevent the top from burning while baking?
If you notice the sugar topping browning too fast, tent the loaf loosely with foil halfway through baking. This shields it while the inside finishes cooking.
Why is my pumpkin bread dense?
Dense pumpkin bread usually means the batter was overmixed or the leavening agents were expired. Mix just until combined and always use fresh baking soda and powder for best results.
Final Thoughts
This Cinnamon Sugar Pumpkin Bread Recipe is the ultimate way to celebrate pumpkin’s cozy flavors any time of year. It’s simple, comforting, and absolutely irresistible — perfect for sharing with family and friends or savoring on a quiet morning with your favorite warm drink. I can’t wait for you to try it and make it your own staple autumn treat!
Print
Cinnamon Sugar Pumpkin Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Cinnamon Sugar Pumpkin Bread is a moist and flavorful quick bread perfect for fall or any time you crave warm spices. Made with canned pumpkin puree and a blend of aromatic spices like cinnamon, ginger, and cloves, this bread is topped with a cinnamon sugar sprinkle for an extra touch of sweetness and crunch. It yields about 12 generous slices, ideal for sharing or enjoying as a comforting snack or breakfast treat.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon (plus more for topping)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Topping
- 3 tablespoons granulated sugar
- Additional ground cinnamon for topping
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well to ensure the bread doesn’t stick after baking.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground ginger, and ground cloves until evenly mixed.
- Mix wet ingredients: In a separate bowl, whisk the canned pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth and fully combined.
- Combine wet and dry ingredients: Gradually add the wet mixture into the dry ingredients, folding gently. Stir just until combined—avoid overmixing to keep the bread tender.
- Pour batter into loaf pan: Transfer the batter evenly into the greased loaf pan, smoothing the top with a spatula.
- Prepare and add topping: In a small bowl, mix the granulated sugar with a sprinkle of ground cinnamon. Evenly sprinkle this cinnamon sugar mixture over the top of the batter in the pan for a sweet and crunchy finish.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
- Cool before slicing: Remove the pumpkin bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing for best texture and flavor.
Notes
- Make sure not to overmix the batter to avoid a dense texture.
- You can substitute the all-purpose flour with a gluten-free flour blend for gluten-free needs.
- Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Adding chopped nuts like walnuts or pecans can add extra flavor and crunch if desired.
- For an extra moist bread, you can replace milk with buttermilk or yogurt.
