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.