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    Home » Quick Bread » Cinnamon Sugar Pumpkin Bread

    Cinnamon Sugar Pumpkin Bread

    Published: Oct 28, 2020 · Modified: Oct 28, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Cinnamon Sugar Pumpkin Bread recipe makes two loaves of moist pumpkin bread with a cinnamon sugar swirl and cinnamon sugar topping.

    Loaf of cinnamon sugar pumpkin bread on a marble cutting board

    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

    Oil and sugar in a glass mixing bowl

    In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.

    Whisk in eggs until well-combined.

    Pumpkin batter in a glass mixing bowl

    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.

    cinnamon sugar and nuts on pumpkin bread batterTo 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 ¼ of the total batter per pan.

    Sprinkle ¼ of the filling over the batter in each pan. Divide remaining half of the batter between the two pans.

    Cinnamon sugar pumpkin bread batter in a metal baking pan

    Sprinkle ¼ 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.

    Loaf of pumpkin bread with a slice cut off the endIngredients/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.

    Slices of cinnamon sugar pumpkin bread on a marble cutting board

    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.

    Loaf of cinnamon sugar pumpkin bread next to a bread knifeMore pumpkin recipes! 

    • Pumpkin Spice Cake
    • Pumpkin Cheesecake Recipe
    • Pumpkin Streusel Muffins
    • Pumpkin Pancakes

    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!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Loaf of cinnamon sugar pumpkin bread on a marble cutting board

    Cinnamon Sugar Pumpkin Bread

    Cinnamon sugar pumpkin bread makes two loaves of moist pumpkin bread complete with a cinnamon sugar filling and topping.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 32 servings
    Calories: 145kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 8x4-inch loaf pan

    Ingredients

    Filling/Topping

    • 1 cup granulated sugar
    • ½ cup chopped pecans
    • 1 teaspoon cinnamon

    Bread

    • ½ 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
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    US Customary - Metric

    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 ¼ of the total batter per pan.
    • Sprinkle ¼ of the filling over the batter in each pan.
    • Divide remaining half of the batter between the two pans.
    • Sprinkle ¼ 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

    Serving: 1serving | Calories: 145kcal | Carbohydrates: 25g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 76mg | Potassium: 54mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2083IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Maria

      February 14, 2022 at 1:11 pm

      5 stars
      I'm loving your pumpkin bread recipes! This one didn't disappoint. It was moist and delicious.

      Reply
      • Kate

        February 14, 2022 at 1:13 pm

        Thanks!

        Reply
    2. Debbie

      November 07, 2020 at 5:25 pm

      I was ready to start making the easy chocolate chip cookies and I lost the recipe.
      Now I can't find it......

      Reply
      • Kate

        November 07, 2020 at 6:11 pm

        Hi! You can find that recipe here.

        Reply

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