The Ultimate Pumpkin Bread Recipe with Cinnamon Sugar Topping

This Pumpkin bread recipe with cinnamon sugar topping makes one loaf of delicious and moist pumpkin bread that is bursting with fall flavor!

As the leaves start to turn and the air gets a bit crisper, there’s nothing quite like the aroma of freshly baked pumpkin bread wafting through your home.

Today, I’m thrilled to share a delightful recipe for Pumpkin Bread with a Cinnamon Swirl Topping that’s perfect for those cozy autumn days. This recipe is easy to make, full of flavor, and guaranteed to become a fall favorite in your household.

Let’s get baking!

Ingredients you’ll need:

• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1 cup pure canned pumpkin
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 4-6 tablespoons Cinnamon Sugar (Mix 1 1/2 teaspoons ground cinnamon with every 2 tablespoons of sugar)

Instructions

1. Preheat Your Oven: Set your oven to 350°F (175°C) and adjust the rack to the middle position. This ensures even baking.
2. Prepare Your Pans: Lightly grease them or line with parchment paper, making sure the paper hangs over the sides. This makes it easy to lift the bread out later.
3. Mix the Wet Ingredients:
   • In a medium mixing bowl, combine the eggs, granulated sugar, brown sugar, pumpkin, canola oil, and vanilla extract.
   • Whisk until the mixture is smooth and well combined.
4. Sift and Mix the Dry Ingredients:
   • Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients.
   • To sift, you can use a fine mesh strainer set over the bowl. Add the dry ingredients into the strainer and sprinkle over the batter.
   • Whisk until no dry streaks remain in the batter.
5. Pour and Swirl:
   • Scoop even amounts of batter into the prepared baking pans.
   • Spoon a generous amount of cinnamon sugar over the batter.
   • Using a knife, gently swirl the cinnamon sugar into the top of the batter to create a beautiful marbled effect.
6. Bake:
   • For mini loaf pans: Bake for 28 to 30 minutes. Regular loaf pan bake for 45 minutes.
   • The bread is ready when a toothpick inserted in the middle comes out mostly clean (a few crumbs are okay but no wet batter).
7. Cool:
   • Let the pumpkin bread cool in the pan on a wire cooling rack for about 10 to 15 minutes.
   • Use the parchment paper to lift the bread out of the pan and place it directly on the wire rack to cool completely.

Enjoy: Slice your beautifully swirled pumpkin bread and savor every bite with a cup of your favorite fall beverage!

Tips for the Perfect Pumpkin Bread

• Measure Accurately: Baking is a science, so make sure to measure your ingredients accurately. Spoon and level the flour instead of scooping it directly from the bag to avoid packing it in and getting too much.
• Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to dense bread.
• Room Temperature Ingredients: If possible, use room temperature eggs. They mix more evenly into the batter, resulting in a smoother texture.
• Pumpkin Puree, Not Pumpkin Pie Filling: Make sure you’re using pure canned pumpkin and not pumpkin pie filling, which contains added spices and sugar.
• Storing and Freezing: Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to freeze it, wrap the bread tightly in plastic wrap and place it in a freezer-safe bag. It will keep well for up to 2 months. Thaw at room temperature before serving.

Can I Add Mix-Ins to the Bread?

Please do! Mini chocolate chips would contrast nicely with the crunchy cinnamon topping, but chopped nuts or dried fruit would also be a welcome addition. 

Can I freeze this pumpkin bread recipe with cinnamon sugar topping?

Yes, this cinnamon pumpkin bread freezes incredibly well. Let it cool to room temperature and then wrap it in plastic wrap. To thaw it, simply place the loaf on your counter overnight.

A Cozy Autumn Treat

There you have it—a delightful pumpkin bread recipe with a cinnamon swirl topping that’s perfect for fall. The blend of pumpkin and warm spices, combined with the sweet and slightly crunchy cinnamon sugar swirl, makes this bread irresistible.

Whether you’re enjoying it for breakfast, as a snack, or even dessert, it’s sure to bring a touch of cozy autumn magic to your day.

I hope you enjoy making and eating this pumpkin bread as much as I do. It’s a favorite in my home, especially when the weather starts to cool down. Let me know in the comments how yours turned out and if you added any personal touches!

Happy baking, friends! 🍁✨

The Ultimate Pumpkin Bread Recipe with Cinnamon Sugar Topping

Pumpkin Bread with Cinnamon Swirl Topping

Pumpkin Bread with a Cinnamon Swirl Topping that's perfect for those cozy autumn days. This recipe is easy to make, full of flavor, and guaranteed to become a fall favorite in your household.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 3

Ingredients

  

• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1 cup pure canned pumpkin
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 4-6 tablespoons Cinnamon Sugar Mix 1 1/2 teaspoons ground cinnamon with every 2 tablespoons of sugar

Instructions

 

• Set your oven to 350°F (175°C) and adjust the rack to the middle position. This ensures even baking.
• Prepare Your Pans: lightly grease them or line with parchment paper, making sure the paper hangs over the sides. This makes it easy to lift the bread out later.
• In a medium mixing bowl, combine the eggs, granulated sugar, brown sugar, pumpkin, canola oil, and vanilla extract.
• Whisk until the mixture is smooth and well combined.
• Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients.
• To sift, you can use a fine mesh strainer set over the bowl. Add the dry ingredients into the strainer and sprinkle over the batter.
• Whisk until no dry streaks remain in the batter.
• Scoop even amounts of batter into the prepared baking pans.
• Spoon a generous amount of cinnamon sugar over the batter.
• Using a knife, gently swirl the cinnamon sugar into the top of the batter to create a beautiful marbled effect.
• For mini loaf pans: Bake for 28 to 30 minutes. For a regular loaf pan 45 minutes.
• The bread is ready when a toothpick inserted in the middle comes out mostly clean (a few crumbs are okay but no wet batter).
• Let the pumpkin bread cool in the pan on a wire cooling rack for about 10 to 15 minutes.
• Use the parchment paper to lift the bread out of the pan and place it directly on the wire rack to cool completely.
• Enjoy: Slice your beautifully swirled pumpkin bread and savor every bite with a cup of your favorite fall beverage!

Notes

• Canola oil: You can use canola oil, vegetable oil, or even a light olive oil in this recipe.
• Pumpkin puree: Be sure to buy pumpkin puree not pumpkin pie mix.
• Flour: To properly measure the flour, stir to break it up, lightly spoon into measuring cup, and then level.
• Add ins: You can add in chocolate chips or chopped pecans for extra flavor. 

Feel free to share this recipe with your friends and family. And be sure to save a pin to Pinterest so you’ll know where to come back when you want to make another loaf.

Let me know how it tuned out leave a comment below!

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