A Little History of Pumpkin Bread
Pumpkin bread has deep roots in American baking traditions. Pumpkins, native to North America, were a staple food for Indigenous peoples long before colonists arrived. Early pumpkin breads were often more savory than sweet, baked with cornmeal and molasses. It wasn’t until the 19th century that pumpkin began appearing in sweeter recipes, paired with warm spices like cinnamon and nutmeg. Today, pumpkin bread is a cozy autumn classic, often enjoyed from September through Thanksgiving, and loved for its balance of moist texture and seasonal spices.
Cinnamon Sugar Crunch Pumpkin Bread – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf or 6 mini loaves 1x
Description
This Cinnamon Sugar Crunch Pumpkin Bread is soft, moist, and irresistibly spiced, making it the ultimate fall treat. Perfect for crisp autumn mornings, holiday brunches, or cozy afternoons, this bread combines the earthy sweetness of pumpkin with a crunchy cinnamon sugar topping. It’s easy to make, full of warm seasonal flavor, and sure to be a crowd-pleaser whether served fresh from the oven or packed as a homemade gift. A slice of this bread with coffee feels like autumn in every bite!
Ingredients
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1 ¾ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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2 teaspoons ground cinnamon
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½ teaspoon nutmeg
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¼ teaspoon cloves
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1 cup pumpkin purée (not pumpkin pie filling)
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1 cup granulated sugar
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½ cup brown sugar
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½ cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
Cinnamon Sugar Topping:
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¼ cup granulated sugar
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1 teaspoon cinnamon
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or mini loaf pans.
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In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
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In a large bowl, mix pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
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Gradually add dry ingredients to wet ingredients and stir until just combined.
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Pour batter into prepared pan(s).
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In a small bowl, mix cinnamon and sugar for topping. Sprinkle generously over the batter.
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Bake 50–55 minutes (loaf) or 30–35 minutes (mini loaves), until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Swap vegetable oil with melted coconut oil for a hint of tropical flavor.
Add chocolate chips, walnuts, or pecans for extra texture.
For a lighter version, substitute half the oil with unsweetened applesauce.
FAQ
1. Can I use canned pumpkin purée instead of fresh pumpkin?
Yes! Canned pumpkin purée is perfect for this recipe and saves time. Just be sure to use 100% pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
2. How do I keep pumpkin bread from being too dense?
Avoid overmixing the batter—stir just until the flour is incorporated. Overmixing can lead to a dense, heavy loaf. Also, measure your flour correctly by spooning it into the cup and leveling it off.
3. Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The bread will still be moist and delicious, though the texture may be slightly different.
