This cinnamon sugar pumpkin bread is the ultimate fall treat — cozy, sweet, and perfectly spiced. Imagine the warm aroma of cinnamon filling your kitchen, paired with a soft, moist loaf that practically melts in your mouth. The crunchy cinnamon-sugar topping takes it over the top, making every bite a mix of tender pumpkin goodness and a delightful sugary crunch. Trust me, this one’s a keeper for chilly mornings or afternoon tea breaks.

Why You’ll Love This Recipe

Warm Fall Flavors: Packed with pumpkin and cozy spices that make your home smell heavenly.
Perfectly Moist: Thanks to the pumpkin puree and oil, this bread stays soft for days.
Crowd-Pleaser: Ideal for holiday gatherings, bake sales, or gifting a loaf to a friend.
Simple to Make: Just a few bowls and basic ingredients — no fancy equipment needed.

Ingredients

Here’s what goes into making this cinnamon sugar pumpkin bread and why each ingredient matters:

All-Purpose Flour: Creates structure while keeping the bread light.
Baking Soda & Baking Powder: Work together to help the loaf rise beautifully.
Salt: Balances the sweetness and enhances the flavor.
Cinnamon, Nutmeg, Cloves, Ginger: The spice blend that gives this bread its cozy, autumn magic.
Pumpkin Puree: Adds moisture, sweetness, and that signature pumpkin flavor.
Vegetable Oil: Keeps the crumb tender and moist.
Brown Sugar & Granulated Sugar: For sweetness and a touch of caramel depth.
Eggs: Bind everything together while adding richness.
Vanilla Extract: Enhances all the flavors with a subtle warmth.
Milk: Helps create a smooth, tender batter.
Cinnamon Sugar Topping: That crunchy, sweet crown that makes every slice irresistible.

Note: Full ingredients with measurements are in the recipe card below.

How to Make the Cinnamon Sugar Pumpkin Bread

Step 1: Prepare Your Pan

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, vegetable oil, both sugars, eggs, vanilla, and milk until the mixture is smooth and glossy.

Step 4: Bring It All Together

Gently fold the dry ingredients into the wet mixture. Stir until just combined — be careful not to overmix or your bread may turn dense.

Step 5: Add the Cinnamon Sugar Topping

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Mix the cinnamon and sugar for the topping, then sprinkle evenly over the batter.

Step 6: Bake to Perfection

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice, serve, and enjoy warm or at room temperature.

Pro Tips for Making the Recipe

Room Temperature Eggs: Use eggs at room temp for a smoother batter.
Pumpkin Puree Only: Make sure to use 100% pumpkin puree, not pumpkin pie filling.
Check Doneness Early: Start checking at 50 minutes — ovens vary, and you don’t want to overbake.
For Extra Crunch: Double the cinnamon sugar topping for an irresistible crust.

How to Serve

With Coffee or Tea: Perfect for cozy mornings.
As Dessert: Add a dollop of whipped cream or a drizzle of cream cheese glaze.
Holiday Brunch: Slice it up as part of a festive spread.

Make Ahead and Storage

Storing Leftovers

Wrap cooled bread in plastic wrap or foil and keep at room temperature for up to 3 days.

Freezing

Freeze the whole loaf or individual slices wrapped tightly in plastic, then in a freezer-safe bag for up to 3 months. Thaw overnight before enjoying.

Reheating

Warm slices in the microwave for 10–15 seconds or toast lightly for that fresh-from-the-oven feel.

FAQs

Can I use fresh pumpkin instead of canned puree?
Yes! Just roast and puree fresh pumpkin until smooth. Be sure to strain out excess liquid so the batter doesn’t become too wet.

What can I substitute for vegetable oil?
You can use melted coconut oil or even olive oil for a slightly different flavor, or swap with applesauce for a lighter version.

How do I know when the bread is done?
Insert a toothpick into the center — if it comes out clean or with just a few crumbs, it’s ready. If there’s wet batter, bake a bit longer.

Can I make this into muffins instead of a loaf?
Absolutely! Divide the batter into a muffin tin and bake for about 18–22 minutes. Same cozy flavor, just in grab-and-go form.