Welcome the cozy flavors of fall into your kitchen with this Cinnamon Sugar Pumpkin Bread! This moist and tender loaf is filled with the rich flavors of pumpkin and warm spices, then topped and swirled with a sweet cinnamon-sugar mixture for an extra layer of sweetness and crunch. Perfect for breakfast, a snack, or even dessert, this bread is easy to make and bursting with delicious fall flavors. Enjoy a slice with a cup of coffee or tea, or share it with family and friends as a delightful seasonal treat!

Why You’ll Love This Recipe

You’ll love this recipe because it’s simple, delicious, and packed with classic autumn flavors. The combination of pumpkin puree, cinnamon, nutmeg, ginger, and cloves creates a wonderfully spiced bread that’s both fragrant and flavorful. The cinnamon sugar swirl adds a delightful crunch and sweetness, making every bite irresistible. Plus, it’s made with pantry staples, so you can whip it up whenever the craving for a cozy, spiced treat strikes!

The Recipe

Ingredients:

For the Bread:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

1/4 teaspoon ground cloves
1 cup pumpkin purée
1/2 cup vegetable oil

1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs

1 teaspoon vanilla extract

For the Cinnamon Sugar Swirl & Topping:

1/3 cup granulated sugar

1 tablespoon ground cinnamon

Step-by-Step Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
Prepare the cinnamon sugar mixture: In a small bowl, combine 1/3 cup of granulated sugar and 1 tablespoon of ground cinnamon. Set aside.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
Combine the wet ingredients: In a large mixing bowl, whisk together the pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

Layer the batter and cinnamon sugar: Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter on top and smooth it out, then sprinkle the rest of the cinnamon sugar mixture evenly over the top of the loaf.
Bake the bread: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!

Serving and Storage Tips

Serving: Serve this bread warm or at room temperature, with a pat of butter, a smear of cream cheese, or even a drizzle of maple syrup for an extra treat.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep the bread fresh longer, wrap it tightly in plastic wrap and store in the freezer for up to 3 months.

Helpful Notes

Make sure to use pure pumpkin purée, not pumpkin pie filling, as the latter contains added spices and sweeteners that will alter the flavor of the bread.

For an even richer flavor, substitute melted butter for the vegetable oil.
If you want to add texture, fold in 1/2 cup of chopped pecans or walnuts to the batter.

FAQs

1. Can I use homemade pumpkin purée?
Yes, just make sure it has a similar consistency to canned pumpkin purée. If it’s too watery, strain some of the liquid out before using.

2. Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a heartier texture, or use a 1:1 gluten-free flour blend for a gluten-free version.

3. How do I prevent the cinnamon sugar topping from sinking?
Make sure the top layer of batter is spread evenly and the cinnamon sugar is sprinkled gently on top. Avoid pressing it down into the batter.

4. Can I make this bread into muffins?
Absolutely! Divide the batter evenly among a muffin tin lined with paper cups and bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.

5. What if I don’t have all the spices?
You can use 1 tablespoon of pumpkin pie spice instead, which contains a blend of cinnamon, nutmeg, ginger, and cloves.

Final Thoughts

This Cinnamon Sugar Pumpkin Bread is the perfect treat to enjoy throughout the fall season. With its tender crumb, warm spices, and sweet cinnamon swirl, it’s a loaf that’s as beautiful as it is delicious. Whether you’re serving it for breakfast, dessert, or just because, it’s sure to become a new family favorite. Enjoy the cozy flavors and happy baking!