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Freshly baked cinnamon sugar pumpkin bread with a golden crust, sliced and ready to serve.

Cinnamon Sugar Pumpkin Bread

This moist and flavorful pumpkin bread is topped with a crunchy cinnamon sugar crust, making it the perfect fall treat with coffee or tea.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Bread, Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
Wet Ingredients
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup milk
Topping
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • Loaf Pan
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, mix pumpkin puree, oil, sugar, eggs, and milk until smooth.
  4. Gradually add dry ingredients to wet ingredients and stir until just combined.
  5. Pour batter into prepared loaf pan. Mix topping ingredients and sprinkle evenly over batter.
  6. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Cool before slicing.

Notes

Store pumpkin bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.