There’s nothing quite like the warm, cozy scent of freshly baked pumpkin bread filling your home, especially when it’s topped with a cinnamon sugar crust that crackles under your knife! This Cinnamon Sugar Pumpkin Bread is the perfect blend of moist pumpkin goodness and the spicy sweetness we all crave as the leaves turn. Whether you’re new to baking or a seasoned pro, this recipe is a must-have in your fall baking rotation.
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Why You’ll Fall in Love with This Pumpkin Bread
🍁 Bursting with Fall Flavors
This bread is packed with cozy spices like cinnamon and nutmeg, perfectly complementing the pumpkin’s rich flavor. The crunchy cinnamon-sugar topping adds a delightful twist, making each bite irresistible!
🥧 Perfectly Moist and Tender
The combination of pumpkin puree, vegetable oil, and a splash of milk keeps the bread soft and moist. No dry crumb here—just pure, melt-in-your-mouth deliciousness.
🎃 Easy and Adaptable
This pumpkin bread is not only simple to whip up but also customizable. Want to make it healthier or add your own twist? Read on for tips and substitutions!
Ingredients You’ll Need
Here’s a rundown of what you’ll need for this easy recipe:
- Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- For the Topping
- 1/4 cup butter, melted
- 1/4 cup sugar + 1 tsp cinnamon
Tools You’ll Need:
- Large mixing bowl
- Whisk and spatula
- 9×5 inch loaf pan
- Measuring cups and spoons
- Oven set to 350°F (175°C)
How to Make Cinnamon Sugar Pumpkin Bread
Let’s dive into the details! This recipe is as easy as mixing, pouring, and baking—perfect for a quick fall baking session.
1. Preheat the Oven
- Set your oven to 350°F (175°C). Grease your loaf pan lightly or line it with parchment paper for easy removal.
2. Mix the Wet Ingredients
- In a large bowl, whisk together the pumpkin puree, vegetable oil, sugar, eggs, milk, and vanilla extract until well combined and smooth.
3. Combine the Dry Ingredients
- Slowly add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to the wet mixture. Stir until the batter is just combined—avoid over-mixing to keep the bread light and fluffy.
4. Bake
- Pour the batter into the prepared loaf pan. Place it in the oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
5. Add the Cinnamon Sugar Topping
- While the bread is still warm, brush the top with melted butter and generously sprinkle the cinnamon-sugar mixture over it. This creates a sweet, crispy layer that’s absolutely divine.
6. Cool and Serve
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Slice and enjoy the incredible aroma and flavor!
Substitutions and Additions
- Healthier Version: Swap out half of the all-purpose flour for whole wheat flour, and replace the sugar with coconut sugar or a natural sweetener like honey.
- Add Nuts: Stir in 1/2 cup of chopped walnuts or pecans for extra texture and flavor.
- Chocolate Lovers: Mix in 1/2 cup of dark chocolate chips for a delicious chocolate-pumpkin combo!
What to Serve with Pumpkin Bread
This bread pairs beautifully with a hot cup of coffee or tea. Spread a little cream cheese on a warm slice for a creamy, tangy contrast, or enjoy it plain—either way, it’s a slice of fall heaven!
Tips for the Best Cinnamon Sugar Pumpkin Bread
- Don’t Overmix: Stir just until the dry ingredients are incorporated to keep the bread light and fluffy.
- Use Fresh Spices: Freshly ground spices make a world of difference in flavor. If your cinnamon or nutmeg is old, consider buying new ones for the best results.
- Check for Doneness: All ovens are different, so start checking your bread at the 50-minute mark. The top should be golden, and a toothpick should come out clean.
Storage Instructions
- Room Temperature: Store the bread in an airtight container for up to 3 days.
- Freezing: This bread freezes beautifully! Wrap slices individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave.
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure to cook and puree the fresh pumpkin until smooth. Note that fresh puree may have more moisture, so you might need to adjust the baking time slightly.
Can I make this recipe vegan?
Yes! Substitute the eggs with flax eggs (2 tablespoons of ground flaxseed mixed with 5 tablespoons of water) and use a plant-based milk and oil. The flavor will still be delicious!
Why is my pumpkin bread sinking in the middle?
This can happen if the bread isn’t fully baked or if the batter was overmixed. Be sure to check for doneness before removing it from the oven.
Wrapping Up: Why This Pumpkin Bread is a Must-Bake
This Cinnamon Sugar Pumpkin Bread is everything you love about fall baking: easy, delicious, and filled with the flavors of the season. With a moist crumb and a sweet, crunchy topping, it’s a recipe you’ll come back to again and again.
Looking for more fall favorites? Try our Spiced Apple Muffins, Maple Pecan Scones, or Classic Pumpkin Pie. Each one is a guaranteed crowd-pleaser!
🍞 Leave a Review!
Tried this recipe? Leave a comment below or share your photos on Pinterest! I’d love to see your delicious creations.
Nutritional Information (Per Serving)
- Calories: 280
- Carbs: 38g
- Protein: 4g
- Fat: 12g
- Fiber: 2g
Happy baking! 🍂
Cinnamon Sugar Pumpkin Bread Recipe: The Ultimate Fall Treat 🍂
There’s nothing quite like the warm, cozy scent of freshly baked pumpkin bread filling your home, especially when it’s topped with a cinnamon sugar crust that crackles under your knife! This Cinnamon Sugar Pumpkin Bread is the perfect blend of moist pumpkin goodness and the spicy sweetness we all crave as the leaves turn. Whether you’re new to baking or a seasoned pro, this recipe is a must-have in your fall baking rotation.
Ingredients
- Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- For the Topping
- 1/4 cup butter, melted
- 1/4 cup sugar + 1 tsp cinnamon
Instructions
1. Preheat the Oven
- Set your oven to 350°F (175°C). Grease your loaf pan lightly or line it with parchment paper for easy removal.
2. Mix the Wet Ingredients
- In a large bowl, whisk together the pumpkin puree, vegetable oil, sugar, eggs, milk, and vanilla extract until well combined and smooth.
3. Combine the Dry Ingredients
- Slowly add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to the wet mixture. Stir until the batter is just combined—avoid over-mixing to keep the bread light and fluffy.
4. Bake
- Pour the batter into the prepared loaf pan. Place it in the oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
5. Add the Cinnamon Sugar Topping
- While the bread is still warm, brush the top with melted butter and generously sprinkle the cinnamon-sugar mixture over it. This creates a sweet, crispy layer that’s absolutely divine.
6. Cool and Serve
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Slice and enjoy the incredible aroma and flavor!
Substitutions and Additions
- Healthier Version: Swap out half of the all-purpose flour for whole wheat flour, and replace the sugar with coconut sugar or a natural sweetener like honey.
- Add Nuts: Stir in 1/2 cup of chopped walnuts or pecans for extra texture and flavor.
- Chocolate Lovers: Mix in 1/2 cup of dark chocolate chips for a delicious chocolate-pumpkin combo!
