Cinnamon Sugar Crunch Pumpkin Bread

The warm scent of cinnamon and pumpkin pie spice drifting through the kitchen is one of life’s sweetest pleasures. This Cinnamon Sugar Crunch Pumpkin Bread combines the tender, moist crumb of pumpkin bread with a crackly, spiced sugar topping that makes every bite unforgettable. Perfect for fall mornings, holiday gatherings, or a simple afternoon snack, this bread is a delightful balance of cozy flavors and irresistible texture.

Why This Recipe is a Must-Try Recipe

Pumpkin bread is already a fall classic, but this recipe takes it to the next level with a crunchy cinnamon sugar topping that adds sweetness and texture in every bite. Instead of being just another quick bread, this version feels special enough to serve at brunch or to wrap up as a homemade gift.

It’s also incredibly easy to prepare. With only one mixing bowl and a handful of simple pantry staples, you’ll have a moist, flavorful bread ready for the oven in less than 15 minutes. No complicated steps, no fancy equipment—just a straightforward recipe that yields bakery-quality results.

Most importantly, the flavor speaks for itself. Each slice is moist from the pumpkin purée, warmly spiced with pumpkin pie spice, and crowned with that signature cinnamon sugar crunch. It’s the kind of recipe you’ll return to again and again.

Core Ingredients for Making the Recipe

Here’s everything you’ll need to create this sweet and spiced pumpkin bread:

🛒 Ingredients

1. 1 large egg – Provides structure and stability for the bread.
2. ½ cup granulated sugar – Adds sweetness and helps create a tender crumb.
3. ¼ cup light or dark brown sugar – Adds depth of flavor and a slight molasses note.
4. ½ cup pure canned pumpkin – Moistens the bread and gives that signature pumpkin flavor (make sure it’s pure pumpkin, not pumpkin pie filling).
5. ¼ cup canola oil (or neutral oil like vegetable oil) – Keeps the bread moist without overwhelming the flavor.
6. 1 teaspoon vanilla extract – Enhances the warm flavors of pumpkin and spice.
7. ¾ cup all-purpose flour – The base that holds everything together.
8. ½ teaspoon baking powder – Provides lift and light texture.
9. ⅛ teaspoon baking soda – Balances the acidity of the pumpkin and helps the bread rise.
10. 1 ½ teaspoons pumpkin pie spice – A cozy mix of cinnamon, nutmeg, ginger, and cloves.
11. ¼ teaspoon salt – Balances sweetness and enhances flavor.
12. 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon sugar) – Sprinkled on top for a crunchy, spiced finish.

Directions

1️⃣ Prepare the Oven and Pans: Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position for even baking. If using mini loaf pans, lightly grease and line them with parchment paper, leaving a bit of overhang for easy lifting. If baking in a brownie pan, line 5 wells with strips of parchment paper that hang over the edges. This step ensures the bread doesn’t stick and makes removal much easier.

2️⃣ Mix Wet Ingredients: In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, canned pumpkin, oil, and vanilla extract. Whisk until the mixture is smooth and slightly thick. This step ensures the sugars dissolve properly and the pumpkin is fully incorporated.

3️⃣ Add Dry Ingredients: Place a fine-mesh strainer over the bowl of wet ingredients and add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Sift the dry ingredients directly over the wet mixture, then whisk gently until the batter is smooth and no streaks of flour remain. Be careful not to overmix—this can make the bread dense.

4️⃣ Prepare for Baking: Divide the batter evenly into the prepared baking pans. Spoon a generous amount of the cinnamon sugar mixture over the top of each portion of batter. Use a toothpick or butter knife to gently swirl the cinnamon sugar across the surface of the batter—it should remain mostly on top to create that delicious crunchy layer.

5️⃣ Bake the Bread: For the brownie pan, bake for 20–23 minutes. For mini loaf pans, bake 28–30 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached. Avoid overbaking to keep the bread soft and moist.

6️⃣ Cool and Serve: Place the pans on a wire cooling rack and let the bread rest for 10–15 minutes. Carefully lift the bread out using the parchment paper overhang, then transfer to the rack to cool completely. Slice, serve, and enjoy the sweet crunch of cinnamon sugar with every bite.

Serving Suggestions

One of the best ways to enjoy this Cinnamon Sugar Crunch Pumpkin Bread is warm, straight from the oven. The cinnamon sugar topping will still have that crackly texture, and the bread itself will be soft and tender. Pair it with a steaming cup of coffee, chai tea, or a pumpkin spice latte for the ultimate cozy treat.

For a more indulgent twist, spread softened butter or cream cheese across a slice. The richness balances the sweetness beautifully and makes the bread even more satisfying for breakfast or brunch.

If you’re hosting or gifting, slice the bread and serve on a platter dusted with powdered sugar, or wrap a mini loaf in parchment and twine for a thoughtful, homemade gift. This bread isn’t just food—it’s a way to share warmth and love.

Flavor Variations and Creative Twists

Add chocolate chips or white chocolate chunks to the batter for a sweeter, dessert-like version of this bread. The melty chocolate pairs wonderfully with the cinnamon sugar topping.

Try mixing in chopped nuts like pecans or walnuts for added crunch and nutty flavor. They also make the bread more filling and hearty, especially for breakfast.

If you’d like to switch up the spices, replace pumpkin pie spice with apple pie spice, or create your own blend using cinnamon, nutmeg, ginger, and cardamom. Each variation gives the bread a slightly new personality while keeping the cozy fall theme intact.

Storing Tips

At room temperature, this pumpkin bread will stay fresh for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. The cinnamon sugar topping will stay crisp for the first day, then soften slightly, but the bread will remain delicious.

For longer storage, refrigerate the bread for up to 5 days. To serve, warm slices in the microwave for about 10–15 seconds to bring back that fresh-from-the-oven texture.

This bread also freezes beautifully. Wrap the loaf tightly in plastic wrap, then in aluminum foil, or place slices in a freezer-safe bag. Freeze for up to 3 months. To enjoy, thaw overnight in the refrigerator and warm slightly before serving.

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned pumpkin?
Yes, but make sure the pumpkin is cooked and puréed until smooth, and excess liquid is drained. Fresh pumpkin purée can sometimes be wetter than canned, so you may need to reduce the oil slightly.

2. Can I double the recipe?
Absolutely. You can double the ingredients and bake in a larger loaf pan or multiple mini loaves. Just adjust the baking time as needed.

3. How do I keep the cinnamon sugar topping crunchy?
The topping is crunchiest the day it’s baked. To keep it crisp, avoid covering the bread while it cools. Storing at room temperature also helps preserve texture.

4. Can I make this recipe gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The bread may be slightly denser, but it will still taste wonderful.

5. Is it possible to reduce the sugar in this recipe?
Yes, you can reduce the granulated sugar by a few tablespoons without affecting the structure. Keep in mind the topping provides much of the sweetness, so adjusting the base batter slightly won’t hurt.

Conclusion

This Cinnamon Sugar Crunch Pumpkin Bread is everything we love about fall baking—warm spices, tender pumpkin, and a sweet, crackly topping that makes each bite memorable. It’s easy enough for a weekday treat yet special enough to serve for guests or give as a gift. Whether enjoyed with morning coffee, as an afternoon snack, or as part of a holiday spread, this bread will quickly become one of your favorite seasonal recipes.

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