Amazing cinnamon sugar pumpkin bread: 55 min

Oh, fall! There’s just something about that crisp air and the way your kitchen instantly feels like a warm hug when you start baking. And for me, nothing screams ‘cozy season’ louder than a delicious loaf of cinnamon sugar pumpkin bread. This isn’t just any quick bread; it’s incredibly moist with that perfect sweet, crunchy topping that I just can’t get enough of. I remember my first attempt trying to capture that perfect fall flavor, and honestly, this recipe is the one that finally nailed it. It’s become my go-to whenever I need a little bit of homemade sunshine!

Why You’ll Love This Cinnamon Sugar Pumpkin Bread

This bread is honestly a dream to make! You’ll adore how incredibly simple it is – seriously, you can have it mixed up and in the oven in minutes.

• It’s the perfect flavor of fall, with warm spices that just hug you.
• That cinnamon sugar topping gives it the most delightful crunchy sweetness.
• It’s fantastic for a hearty breakfast, a mid-afternoon treat, or even a light dessert.
• And the smell? Oh, it fills your home with that quintessential cozy autumn aroma!

Ingredients for the Perfect Cinnamon Sugar Pumpkin Bread

Okay, so gathering ingredients is half the fun, right? For this amazing cinnamon sugar pumpkin bread, you won’t need anything too wild, plus a few things to make that irresistible topping. Trust me, the magic really happens with these simple items!

Here’s what you’ll need:

For the Bread:

• 1.5 cups all-purpose flour – the backbone of our bread!
• 1 tsp baking soda – to give it that lovely rise.
• 0.5 tsp salt – just to balance everything out.
• 1 tsp ground cinnamon – hello, fall flavor!
• 0.25 tsp ground nutmeg – a warm, cozy spice.
• 0.25 tsp ground cloves – just a hint to deepen the spice blend.
• 0.5 cup unsalted butter, softened – make sure it’s not melty, just nicely soft!
• 1 cup granulated sugar – for that perfect sweetness.
• 2 large eggs – these bind everything together.
• 1 cup pumpkin puree – use the plain stuff, not pie filling!
• 0.25 cup milk – any kind works, whole milk gives the best richness.

For the Topping:

• 2 tbsp unsalted butter, melted – so easy to drizzle!
• 2 tbsp granulated sugar – for that sweet crunch.
• 1 tsp ground cinnamon – to make it extra fragrant.

Step-by-Step Guide to Making Cinnamon Sugar Pumpkin Bread

Alright, let’s get baking! It’s time to walk through how we make this amazing cinnamon sugar pumpkin bread come to life. Don’t worry, it’s super straightforward, and you’ll be rewarded with the most delicious, moist bread. For tips on keeping quick breads super moist, you can check out our guide here!

Preparing the Loaf Pan and Oven

First things first, let’s get that oven preheated to 350°F (175°C). While that’s warming up, grab your trusty 9×5 inch loaf pan. Give it a good grease and a light dusting of flour – this is key to making sure your beautiful bread slides right out later without any fuss.

Combining Dry Ingredients for Cinnamon Sugar Pumpkin Bread

Grab a nice big mixing bowl. This is where all the dry goodness goes! Whisk together your 1.5 cups of all-purpose flour, 1 teaspoon of baking soda, half a teaspoon of salt, and all those lovely spices: cinnamon, nutmeg, and cloves. Make sure they’re all mixed up evenly so you get that perfect flavor in every bite.

Creaming Butter and Sugar

Now, in a separate bowl, take your softened butter and the cup of granulated sugar. Cream these together until they’re nice and light and fluffy. Then, beat in your eggs, one by one, making sure each one is fully incorporated before adding the next. This step is super important for getting that lovely texture!

Adding Wet Ingredients to the Pumpkin Bread Batter

Next up, stir in your 1 cup of pumpkin puree. It’s going to look pretty thick, but don’t worry! Then, add in the quarter cup of milk. Give it all a good stir until everything is just about combined. It’ll look lovely and smooth.

Combining Wet and Dry Ingredients

Time to bring it all together! Gradually add the dry ingredients into the wet pumpkin mixture. Mix until it’s *just* combined. Seriously, stop as soon as you don’t see any more flour streaks. Overmixing is the enemy of tender quick bread, so be gentle here!

Applying the Cinnamon Sugar Topping

For that irresistible crunch, let’s make the topping. In a tiny bowl, mix together your 2 tablespoons of melted butter with the 2 tablespoons of sugar and 1 teaspoon of cinnamon. Drizzle this yummy mixture all over the top of your batter in the loaf pan. Try to get it spread out somewhat evenly.

Baking Your Cinnamon Sugar Pumpkin Bread to Perfection

Pop that pan into your preheated oven. Bake it for about 55 to 65 minutes. You’ll know it’s ready when you stick a wooden skewer or toothpick right into the center, and it comes out clean. No wet batter clinging to it!

Cooling the Pumpkin Bread

Once it’s baked, let that beautiful bread cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely. This lets the steam escape and stops the bottom from getting soggy. Patience is key here!

Tips for the Best Cinnamon Sugar Pumpkin Bread

You know, making this cinnamon sugar pumpkin bread is pretty forgiving, but a few little tricks really make it shine. My biggest tip? Make sure your butter and eggs are at room temperature. It helps everything blend together so much smoother, and you get a much better texture. Trust me, trying to cream cold butter is a no-go!

And remember that bit about not overmixing? It’s really important. When you add the dry ingredients to the wet, just mix until it’s combined. A few little flour streaks left are fine; they’ll disappear in the oven. Overmixing develops the gluten too much, and you’ll end up with a tougher bread instead of that wonderfully tender crumb we’re after. If you want more secrets to moist cakes, definitely peek at this guide!

Ingredient Notes and Substitutions for Pumpkin Bread

When you’re whipping up this cinnamon sugar pumpkin bread, a couple of things are worth chatting about. First off, that pumpkin puree? Make sure you’re grabbing 100% pure pumpkin puree, not pumpkin pie filling! Pie filling has added sugar and spices that’ll totally throw off the flavor. If you can’t find puree, you could technically roast and mash your own pumpkin, but wow, that’s a project!

As for sweeteners, the recipe calls for granulated sugar, but you could totally swap half of it for packed light brown sugar for a little extra moisture and caramel-y depth. If you ever need to substitute an egg, I’ve found that for quick breads like this, a mashed banana can work in a pinch – check out my tips on egg substitutes for more ideas!

Serving Suggestions for Your Cinnamon Sugar Pumpkin Bread

Now that you’ve got this gorgeous loaf of cinnamon sugar pumpkin bread, what’s the best way to enjoy it? Honestly, it’s amazing all on its own, but a little something extra can make it even more special. A simple dollop of freshly whipped cream or a smear of butter is always divine. For a real treat, try pairing a warm slice with a creamy latte or a hot mug of apple cider – talk about peak fall vibes! It also plays nicely with a side of spiced yogurt, kind of like what we do when we serve things with pizza, check out our ideas here!

Storing and Reheating Your Pumpkin Bread

Okay, so if somehow you have any of this amazing cinnamon sugar pumpkin bread left over (which, let’s be honest, is rare!), storing it is super easy. Just pop that cooled loaf into an airtight container or wrap it up really well in plastic wrap. It stays nice and moist at room temperature for about 3 days. If you bring it back to life in the fridge, it can last a bit longer, maybe up to a week, though I find the texture is best when eaten sooner.

Want it warm again? Just wrap a slice in a damp paper towel (just a little damp, not soaking!) and microwave it for about 15-20 seconds. It’ll be perfectly soft and fragrant again, like it just came out of the oven!

Frequently Asked Questions about Cinnamon Sugar Pumpkin Bread

Got questions about whipping up this yummy cinnamon sugar pumpkin bread? I get it! Baking can sometimes feel like a bit of a mystery, but don’t worry, I’ve got you covered. Here are some common questions folks ask, and my best answers!

Can I use fresh pumpkin instead of puree?

Oh, I love that you’re thinking about using fresh pumpkin! While you absolutely *can*, it’s a bit more work. You’ll need to roast a sugar pumpkin (the small, sweet kind, not a carving one!) until it’s tender, then scoop out the flesh and mash it really smoothly. The moisture content can vary a lot with fresh pumpkin, so you might need to adjust the amount by weight or make sure it’s super well-drained. Honestly, the canned puree is just so much more reliable for consistent results!

How do I prevent my pumpkin bread from sinking in the middle?

Ugh, the dreaded sinking middle! For this cinnamon sugar pumpkin bread, sinking usually happens for a couple of reasons. Make sure you didn’t overmix your batter – that can make it too dense. Also, double-check your baking soda! If it’s old, it might not give enough lift. Oven temperature is another biggie; if it’s too hot, the outside cooks too fast and the middle collapses. My best advice is to use fresh baking soda and make sure your oven is accurately preheated. And resist peeking too early!

Can I make muffins with this recipe?

Absolutely! This batter makes fantastic muffins. Just fill your muffin liners about two-thirds full and you’ll probably want to reduce the baking time a little bit. Start checking around 20-25 minutes. They should still come out with a clean toothpick. The cinnamon sugar topping will be delicious on top of muffin peaks, too!

Nutritional Information

When you’re enjoying a slice of this delightful cinnamon sugar pumpkin bread, it’s good to have a general idea of what you’re eating. Keep in mind that these numbers are just estimates, as they can vary based on the exact brands and ingredients you use. It’s all part of making delicious, homemade goodies!