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Best Cinnamon Sugar Pumpkin Bread Recipe – Moist and Irresistible

Best Cinnamon Sugar Pumpkin Bread Recipe - Moist and Irresistible
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Indulge in the warmth of fall with this Best Cinnamon Sugar Pumpkin Bread Recipe – Moist and Irresistible. This delightful loaf combines the rich flavor of pumpkin with warm spices like cinnamon, nutmeg, and ginger, topped off with a sweet cinnamon sugar crust that adds the perfect crunch. Perfect for sharing at gatherings or enjoying with your morning coffee, this easy-to-follow recipe guarantees a tender, moist texture that will leave everyone wanting more. Whether you serve it as a cozy breakfast treat or a sweet afternoon snack, this pumpkin bread is sure to become a seasonal favorite.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan with butter. Dust the pan with flour to prevent sticking.
  2. In a large mixing bowl, whisk together the dry ingredients until evenly distributed.
  3. In another bowl, whisk together the wet ingredients until completely smooth.
  4. Add the wet mixture to the dry ingredients and stir just until combined—don’t overmix; it’s fine if there are a few lumps.
  5. Pour the batter into the prepared loaf pan and spread it evenly across the surface.
  6. Mix together the 3 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the topping, then sprinkle generously over the batter.
  7. Bake for 55-65 minutes, checking at around 55 minutes with a toothpick inserted in the center—it should come out clean or with just a few moist crumbs.
  8. Let the bread rest in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

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