Description
This moist and irresistible Cinnamon Sugar Pumpkin Bread is a cozy fall favorite soft, warmly spiced, and crowned with a crackly cinnamon-sugar topping. Easy to make, perfectly sweet, and ideal for breakfast, dessert, or gifting.
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and dust with flour.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, whisk together pumpkin puree, vegetable oil, eggs, milk, and vanilla until smooth.
- Pour wet ingredients into dry and stir until just combined—don’t overmix.
- In a small bowl, mix sugar and cinnamon for the topping.
- Spread batter into prepared pan and sprinkle the cinnamon-sugar mixture evenly on top.
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a vegan version, replace eggs with 2 flax eggs and use plant-based milk.
- This bread tastes even better the next day as the flavors deepen.
- Store tightly wrapped at room temperature for up to 4 days or freeze for up to 3 months.
Nutrition
- Calories: 285
