Cinnamon Sugar Pumpkin Bread recipe makes two loaves of moist pumpkin bread with a cinnamon sugar swirl and cinnamon sugar topping.
Pumpkin season is in full swing! Love it or hate it, pumpkin spice everything is everywhere.
If you enjoy a good loaf of pumpkin bread, this cinnamon sugar pumpkin bread recipe is one that you won’t want to pass up! It’s a twist on my popular easy pumpkin bread recipe.
This recipe makes two loaves of moist pumpkin spice bread that have a cinnamon sugar swirl throughout each loaf. The bread is super easy to make, and I’ve included step-by-step photos below, so if you’re more of a visual learner, please check those out.
How to make cinnamon sugar pumpkin bread
In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.
Whisk in eggs until well-combined.
Add the pumpkin puree and whisk until well-combined. Whisk in the flour, salt, pumpkin pie spice, baking soda, baking powder, and salt until just combined.
Overmixing the bread will cause it to be tough.
To make the topping, stir together the granulated sugar, pecans, and cinnamon until combined. Divide the half batter evenly between the prepared pans. You will use 1/4 of the total batter per pan.
Sprinkle 1/4 of the filling over the batter in each pan. Divide remaining half of the batter between the two pans.
Sprinkle 1/4 of the topping over the batter in each pan. Bake until a wooden toothpick inserted into the center comes out clean.
Let the loaves cool in the pans for 10 minutes, and then remove to a wire cooling rack to finish cooling.
Ingredients/substitutions/tips
Ingredients/substitutions/tips- Nuts: You can omit the nuts if you prefer.
- Vegetable 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.
- Pumpkin pie spice: It can be difficult or expensive (or both) to purchase pumpkin pie spice. You can make your own pumpkin pie spice with this recipe.
- Greasing the pan: I like to use a cooking spray with flour in it like Baker’s Joy.
Storage
I store this bread in a resealable container for up to 4 days at room temperature. You can also store the bread in a resealable container in the fridge for up to 1 week.
How to freeze
To freeze, let the baked loaf cool to room temperature. Wrap tightly in plastic wrap and then place in a large resealable freezer baggie.
If you prefer to freeze slices, slice the cooled loaf. Wrap each slice tightly with plastic wrap, and place the wrapped slices in a large resealable freezer baggie.
More pumpkin recipes!
More pumpkin recipes! If you’ve tried this cinnamon sugar pumpkin bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Cinnamon Sugar Pumpkin Bread
Equipment
- 8x4-inch loaf pan
Ingredients
Filling/Topping
- 1 cup granulated sugar
- 1/2 cup chopped pecans
- 1 teaspoon cinnamon
Bread
- 1/2 cup vegetable oil
- 1 ¾ cups granulated sugar
- 2 large eggs
- 15 oz can pumpkin puree
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.
- To make the topping, stir together the granulated sugar, pecans, and cinnamon until combined.
- Set aside.
- To make the bread, whisk oil and sugar together in a large bowl. Mixture will look like wet sand.
- Whisk in eggs until well-combined.
- Add the pumpkin puree and whisk until well-combined.
- Whisk in the flour, salt, pumpkin pie spice, baking soda, baking powder, and salt until just combined. Overmixing the bread will cause it to be tough.
- Divide the half batter evenly between the prepared pans. You will use 1/4 of the total batter per pan.
- Sprinkle 1/4 of the filling over the batter in each pan.
- Divide remaining half of the batter between the two pans.
- Sprinkle 1/4 of the topping over the batter in each pan.
- Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, and then remove to a wire cooling rack to finish cooling.
Notes
- Nuts: You can omit the nuts if you prefer.
- Vegetable 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.
- Pumpkin pie spice: It can be difficult or expensive (or both) to purchase pumpkin pie spice. You can make your own pumpkin pie spice with this recipe.
- Greasing the pan: I like to use a cooking spray with flour in it like Baker’s Joy.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Mary says
My sister made this for us (she opted out on the nuts). She is an awesome chef and baker. This was absolutely delicious. A definite do-over for the holidays.
Kate says
Thank you! I’m so glad that it was a hit!
Maria says
I’m loving your pumpkin bread recipes! This one didn’t disappoint. It was moist and delicious.
Kate says
Thanks!
Debbie says
I was ready to start making the easy chocolate chip cookies and I lost the recipe.
Now I can’t find it……
Kate says
Hi! You can find that recipe here.