A Little History of Pumpkin Bread
Pumpkin bread has roots in early American colonial cooking, where pumpkins were a staple crop used in both savory and sweet dishes. Native Americans introduced pumpkins to settlers, who quickly adapted them into bread-making with available spices like cinnamon, nutmeg, and cloves. By the 19th century, pumpkin bread became a fall favorite, often baked during harvest season. Today, it’s a beloved autumn tradition, with endless variations ranging from simple loaves to streusel-topped creations.
Cinnamon Sugar Crunch Pumpkin Bread – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (or 6 mini loaves) 1x
Description
Warm, moist, and perfectly spiced, this Cinnamon Sugar Crunch Pumpkin Bread is the ultimate cozy fall bake. With its golden crust and crunchy cinnamon-sugar topping, this recipe is ideal for holiday gatherings, chilly mornings, or gifting to friends. The tender crumb and sweet aroma make it a comforting treat that feels festive and special. Whether enjoyed with coffee, tea, or as a snack, this pumpkin bread will become your go-to seasonal recipe.
Ingredients
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1 ¾ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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¼ teaspoon cloves
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½ teaspoon salt
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1 cup pumpkin puree
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½ cup vegetable oil
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1 cup brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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¼ cup milk
Cinnamon Sugar Topping:
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2 tablespoons granulated sugar
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1 teaspoon cinnamon
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or mini loaf pans.
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In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
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In another bowl, combine pumpkin puree, oil, brown sugar, eggs, vanilla, and milk.
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Gradually fold in dry ingredients until just combined (do not overmix).
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Pour batter into prepared pan(s).
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Mix cinnamon and sugar, then sprinkle evenly over batter.
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Bake 45–55 minutes, or until a toothpick inserted comes out clean.
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Cool 10 minutes before transferring to a wire rack.
Notes
Substitute half the oil with applesauce for a lighter loaf.
Add chocolate chips, nuts, or raisins for extra flavor.
Store leftovers tightly wrapped at room temperature for up to 3 days.
FAQ – Common Questions
1. Can I make pumpkin bread without canned pumpkin?
Yes! You can use homemade pumpkin puree. Just roast fresh pumpkin, blend until smooth, and drain excess liquid before adding it to the batter.
2. Why did my pumpkin bread sink in the middle?
This often happens if the bread is underbaked or the batter was overmixed. Be sure to test with a toothpick before removing it from the oven and mix the batter gently.
3. Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The bread will still turn out moist and flavorful with the same cozy fall spices.
