Cinnamon Sugar Pumpkin Bread Recipe (Soft, Moist & Beginner-Friendly)

Master this easy cinnamon sugar pumpkin bread recipe with step-by-step instructions built for beginners. Soft, moist, and topped with a crackly sugar crust.

Cinnamon Sugar Pumpkin Bread Recipe You’ll Want to Make All Fall

If you’ve been hunting for a cinnamon sugar pumpkin bread recipe that turns out moist every single time, you’re in the right place.

This loaf skips the guesswork. You get a soft, warmly spiced pumpkin bread with a slightly crunchy cinnamon sugar crust on top. No dense middle, no dry edges.

It’s built for beginners, too. If this is your first time baking with pumpkin puree, just follow the steps in order and you’ll be fine.

Why This Cinnamon Sugar Pumpkin Bread Recipe Works

A few things make this version reliable, even if you’re new to baking:

• Oil and pumpkin puree together keep the crumb moist for days, unlike butter-only versions that dry out fast
• The cinnamon sugar topping gets pressed into the batter before baking, so it forms a crisp shell instead of sinking in
• One bowl, no mixer needed, which means less cleanup and less room for error
• It freezes well, so you can bake ahead for the holidays without stress

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What You'll Need

For the Bread

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 2 large eggs, room temperature
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil
• 1 cup granulated sugar
• ¼ cup brown sugar, packed
• 1 tsp vanilla extract

For the Cinnamon Sugar Topping

• 2 tbsp granulated sugar
• ½ tsp ground cinnamon

Everything here is a pantry staple, so you shouldn't need a special grocery trip.

How to Make Cinnamon Sugar Pumpkin Bread, Step by Step

Mix the Wet Ingredients

In a large bowl, whisk the eggs, pumpkin puree, oil, both sugars, and vanilla until smooth. It should look pale orange and slightly glossy.

Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Add this to the wet mixture in two batches, folding gently with a spatula.

Pro tip: Stop stirring as soon as you don't see dry streaks. Overmixing is the number one reason pumpkin bread turns out tough or gummy instead of soft.

Prep the Cinnamon Sugar Topping

Stir the sugar and cinnamon together in a small bowl. Pour the batter into a greased 9x5-inch loaf pan, then sprinkle the topping evenly across the surface. Press it in lightly with your fingers so it sticks.

Bake It Low and Slow

Bake at 350°F (175°C) for 55 to 65 minutes. Check at the 50-minute mark by inserting a toothpick into the center. It should come out with a few moist crumbs, not wet batter.

Let the loaf cool in the pan for 15 minutes, then transfer it to a wire rack to finish cooling before slicing.

Tips for Beginner Bakers

• Use room temperature eggs. Cold eggs can make the batter seize slightly and bake unevenly.
• Spoon and level your flour instead of scooping straight from the bag. Scooping packs in too much flour and dries out the loaf.
• Tent with foil if the top is browning too fast but the center still looks underdone.
• Test in two spots, since pumpkin bread can look done on the edges while the middle is still wet.

Warning: Canned pumpkin puree and pumpkin pie filling are not interchangeable. Pie filling already has sugar and spices mixed in, and it'll throw off both the flavor and the texture of your loaf.

Storing and Freezing Your Pumpkin Bread

This bread actually improves a day after baking, once the spices settle in.

• Room temperature: Wrap tightly and store up to 2 days
• Refrigerator: Up to 1 week, wrapped well to prevent drying out
• Freezer: Wrap the whole loaf or individual slices in plastic, then foil, and freeze up to 3 months. Thaw overnight on the counter.

FAQ: Cinnamon Sugar Pumpkin Bread Questions

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Can I use fresh pumpkin instead of canned?
Yes, but drain it well first. Fresh pumpkin puree holds extra water, and that excess moisture is a common reason homemade loaves turn out dense.

Why did my pumpkin bread sink in the middle?
It is usually either that it wasn’t baked long enough, or that you opened the oven too early. Bake it for the whole time, and don’t check until the half-hour mark.

Can I add mix-ins like chocolate chips or nuts?
Definitely. Fold in about ¾ cup of chocolate chips, chopped pecans, or walnuts along with the dry ingredients.

Can I make this into muffins instead?
Yes. Divide the batter into a lined muffin tin and bake at 350°F for 18 to 22 minutes.

Once this loaf is out of the oven, you'll have fall baking on the brain. If cookies are more your speed next, our Hot Chocolate Cookies recipe is worth trying while the season lasts. Save this pumpkin bread recipe now so you've got it ready the next time a craving hits.