Cinnamon Sugar Crunch Pumpkin Bread – Easy & Delicious Homemade Recipe

A Brief History of Pumpkin Bread

Pumpkin bread has its roots in early American baking traditions, where pumpkins were a staple crop used in both sweet and savory dishes. Native Americans introduced pumpkins to European settlers, who quickly incorporated them into breads, pies, and puddings. Over time, pumpkin bread evolved into a cozy autumn favorite, often flavored with warming spices like cinnamon, nutmeg, and cloves. Today, it’s a beloved fall treat enjoyed worldwide, especially during harvest season and holidays like Thanksgiving.

Cinnamon Sugar Crunch Pumpkin Bread – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (8 servings) 1x

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Description

This cinnamon sugar crunch pumpkin bread is moist, spiced, and topped with a sweet, crackly cinnamon-sugar crust that makes each bite irresistible. Perfect for crisp fall mornings, cozy gatherings, or as a Thanksgiving dessert, this bread combines the rich flavor of pumpkin puree with the warmth of cinnamon. It’s easy to make, crowd-pleasing, and guaranteed to fill your kitchen with the most comforting aroma of the season.

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Ingredients

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• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 1/2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1 cup pumpkin puree

• 1/2 cup vegetable oil

• 2 large eggs

• 3/4 cup granulated sugar

• 1/4 cup brown sugar

• 1 tsp vanilla extract

• 2 tbsp milk

Cinnamon Sugar Topping

• 2 tbsp granulated sugar

• 1 tsp cinnamon

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Instructions

• Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

• In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.

• In a large bowl, whisk pumpkin puree, oil, eggs, sugars, vanilla, and milk until smooth.

• Gradually fold dry ingredients into wet until just combined. Do not overmix.

• Pour batter into the prepared loaf pan.

• Mix the topping ingredients and sprinkle evenly over the batter.

• Bake for 50–55 minutes, or until a toothpick comes out clean.

 

• Cool in the pan for 10 minutes, then transfer to a wire rack.

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Notes

Swap oil for melted butter for richer flavor.

Add chocolate chips, walnuts, or raisins for variety

Can be baked into mini loaves or muffins—adjust baking time accordingly.

FAQs – Cinnamon Sugar Crunch Pumpkin Bread

1. Can I make pumpkin bread without eggs?
Yes! You can replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or unsweetened applesauce (1/4 cup per egg). The bread may be slightly denser but still moist and flavorful.

2. Why is my pumpkin bread dense or gummy?
Overmixing the batter can lead to dense bread. For best results, mix just until the flour disappears. Also, ensure your baking soda and baking powder are fresh. If the bread seems undercooked in the center, extend baking time slightly and tent with foil to prevent over-browning.

3. Can I use fresh pumpkin instead of canned?
Absolutely! Roast fresh pumpkin, then puree until smooth. Make sure to drain excess liquid, as fresh pumpkin is often more watery than canned puree. This helps maintain the perfect texture of the bread.