Cinnamon Sugar-Topped Pumpkin Spice Bread

If you love the warm, comforting flavors of fall, this Cinnamon Sugar-Topped Pumpkin Spice Bread is a must-try! It’s moist, full of cozy spices, and topped with a crunchy cinnamon-sugar crust that takes it to the next level. Perfect for breakfast, dessert, or a midday treat with a cup of tea or coffee.

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Why You’ll Love This Recipe

• Ultra Moist: Thanks to pumpkin puree and a touch of oil, this bread stays soft for days.
• Warm & Cozy Spices: The perfect blend of cinnamon, nutmeg, and cloves.
• Crispy Cinnamon Sugar Topping: Adds a delightful crunch to every bite.
• Easy to Make: No mixer needed—just mix, pour, and bake!

Ingredients You’ll Need

For the Pumpkin Spice Bread:

• All-Purpose Flour (1 ¾ cups) – The base for a soft, tender bread.
• Baking Soda (1 tsp) – Helps the bread rise beautifully.
• Salt (½ tsp) – Enhances the flavors.
• Cinnamon (1 ½ tsp) – Warm and aromatic.
• Nutmeg (½ tsp) – A classic fall spice.
• Ground Cloves (¼ tsp) – Adds depth to the flavor.
• Pumpkin Puree (1 cup) – Adds moisture and rich pumpkin flavor.
• Brown Sugar (¾ cup) – Brings a deep, caramel-like sweetness.
• Granulated Sugar (¼ cup) – Balances the sweetness.
• Vegetable Oil (½ cup) – Keeps the bread moist.
• Eggs (2 large) – Provide structure and richness.
• Vanilla Extract (1 tsp) – Enhances the overall flavor.

For the Cinnamon Sugar Topping:

• Granulated Sugar (¼ cup) – Sweet and crunchy.
• Cinnamon (1 tsp) – Adds warmth to the topping.

Tools You’ll Need

• Large mixing bowl
• Whisk & spatula
• Loaf pan (9×5-inch)
• Parchment paper
• Measuring cups & spoons

How to Make Cinnamon Sugar-Topped Pumpkin Spice Bread

Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

Step 3: Combine Wet Ingredients
In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.

Step 4: Mix & Pour
Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix. Pour the batter into the prepared loaf pan.

Step 5: Make the Cinnamon Sugar Topping
In a small bowl, mix the granulated sugar and cinnamon. Sprinkle evenly over the batter for a crunchy top.

Step 6: Bake to Perfection
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 10 minutes.

Step 7: Cool & Enjoy
Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy warm or at room temperature!

What to Serve with This Pumpkin Bread

• A dollop of whipped cream or cream cheese spread.
• A drizzle of maple syrup or honey.
• A warm latte or chai tea for the perfect pairing.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keeps well in the fridge for up to a week.
• Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s pureed smoothly and not too watery.

Can I make this gluten-free?
Absolutely—just swap the flour for a gluten-free 1:1 baking mix.

How do I keep the topping crunchy?
Let the bread cool completely before storing to prevent the topping from softening.

Conclusion

This Cinnamon Sugar-Topped Pumpkin Spice Bread is the ultimate fall bake—easy, flavorful, and oh-so-cozy! Whether you’re enjoying it for breakfast or dessert, each slice is packed with the perfect blend of pumpkin and warm spices.

If you loved this recipe, leave a review and share your delicious results!

Preparation Time: 10 minutes
Cooking Time: 55 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 260 | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Fiber: 2g | Sugar: 20g

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