Go Back

Cinnamon Sugar Pumpkin Bread

Cinnamon sugar pumpkin bread with a caramelized, thick cinnamon-sugar crust and a moist pumpkin interior with a gentle swirl through the crumb. A classic American quick bread method that bakes to a golden loaf in just over an hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For cinnamon sugar
  • 0.3333333333 cup granulated sugar Divide for pan coating, swirl, and topping.
  • 2 tsp cinnamon Divide for pan coating, swirl, and topping.
For the bread
  • 1.75 cup flour
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin
  • 0.75 cup sugar
  • 0.5 cup brown sugar
  • 0.5 cup oil
  • 2 eggs
  • 1 tsp vanilla
  • 0.25 cup buttermilk
  • 1 tbsp melted butter For brushing the loaf pan.

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat the oven to 350F. Brush a 9x5 loaf pan with melted butter and coat it with a generous layer of cinnamon sugar.
Mix the batter
  1. Whisk together the bread dry ingredients until evenly combined. Whisk together the wet ingredients (pumpkin, sugar, brown sugar, oil, eggs, vanilla, and buttermilk) until smooth.
  2. Fold the wet mixture into the dry ingredients until no dry streaks remain. Pour half the batter into the prepared pan and sprinkle on a layer of cinnamon sugar.
  3. Add the remaining batter to the pan and level the top. Swirl gently with a knife, then top generously with the remaining cinnamon sugar.
Bake and cool
  1. Bake for 60–65 minutes at 350F, until the cinnamon sugar forms a caramelized crust on top. Remove from the pan while still slightly warm to prevent sticking.

Notes

For the best swirl, keep the batter fairly thick and swirl lightly—stop once you see a marbled cinnamon-sugar pattern. Store tightly wrapped in the fridge for up to 4 days; freeze slices for up to 2 months (thaw overnight in the refrigerator). For a dietary swap, replace the oil with an equal amount of neutral oil or melted coconut oil to keep the texture tender while keeping the bake time the same.