This Cinnamon Sugar Pumpkin Bread is hands-down the best loaf to ever come out of my kitchen—so much so that ‘Oh My Gourd!’ was the only appropriate reaction to the first bite. It’s impossibly moist, ultra-soft, and packed with warm autumn spices. Topped with a buttery cinnamon-sugar crust that bakes into a delicate crunch, every slice offers the ultimate texture contrast.
It’s also completely kid-approved! My girls devour it before it even cools down, totally unaware that real pumpkin puree is the secret behind that tender crumb. Finding delicious ways to bake wholesome ingredients into recipes they already crave is always a win in my book.
From the second it hits the oven, your kitchen fills with the scent of pumpkin pie spice, sweet cinnamon, and rich molasses—instant fall magic. My absolute favorite way to enjoy it? Slicing a thick piece right after morning school drop-off, pairing it with a piping-hot cup of coffee, and soaking in a few quiet moments.
Why You’ll Love This Recipe:
Unbelievably Moist Crumb: Pumpkin puree and a touch of molasses keep the interior soft for days.
Cinnamon Sugar Crunch Top: A generous coating on top creates a bakery-style crackled crust.
Pantry-Friendly: Made with basic baking staples you likely already have on hand.
Perfect for Meal Prep: Bakes beautifully, freezes well, and tastes even better the next day.
Ingredients
For the Pumpkin Bread:
- 1 ¼ cups all-purpose flour (150g)
- 2 tsp baking powder
- 1 tbsp pumpkin pie spice
- ¼ tsp fine sea salt
- ¾ cup granulated sugar (150g)
- ¼ cup light brown sugar, packed (50g)
- ¾ cup canned pumpkin puree (180g; not pumpkin pie filling)
- ⅓ cup neutral oil (75g; vegetable, canola, avocado, or melted coconut oil)
- ¼ cup milk (60g; whole, 2%, or milk of choice)
- 2 tbsp mild or medium molasses (40g)
- 2 tsp pure vanilla extract
For the Cinnamon Sugar Streusel Topping:
- ½ cup all-purpose flour (60g)
- ½ cup light or dark brown sugar, packed (100g)
- 1 ½ tsp ground cinnamon
- ¼ cup unsalted butter, cold & cubed (56g / 4 tbsp)
Baking Equipment & Prep:
- 8.5 x 4.5-inch loaf pan
- Non-stick cooking spray
- Parchment paper (for creating a sling)
How To Make Cinnamon Sugar Pumpkin Bread
Prep the Equipment & Oven: Preheat your oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with a parchment paper sling, leaving overhang on the sides for easy removal. Lightly coat the pan and parchment with non-stick cooking spray.
Make the Crumb Topping: In a medium bowl, whisk together the ½ cup flour, ½ cup brown sugar, and ground cinnamon. Cut in the cold, cubed butter using a pastry blender or fork until the mixture forms coarse, clumpy crumbs. Set aside.
Mix the Dry Ingredients: In a large bowl, whisk together the 1 ¼ cups flour, baking powder, pumpkin pie spice, and fine sea salt until evenly combined. Set aside.
Mix the Wet Ingredients: In a separate large bowl, whisk the granulated sugar, light brown sugar, pumpkin puree, neutral oil, milk, molasses, and vanilla extract together until smooth and well combined.
Combine Batter & Fill Pan: Pour the wet ingredients into the dry mixture. Gently fold with a spatula until just combined—do not overmix, or the loaf will lose its soft, tender texture. Transfer the batter to your prepared loaf pan and smooth the top.
Add the Topping & Bake: Evenly scatter the crumb topping over the batter, pressing down very gently so it adheres. Bake at 350°F for 40 to 50 minutes, or until the top is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool & Store: Let the bread cool in the pan for 15 minutes, then use the parchment sling to lift it onto a wire rack to cool completely.
Storage & Freezing
- Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Wrap the cooled loaf (or individual slices) tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
This recipe baked in an 8.5 x 4.5-inch loaf pan yields 8 to 10 slices.
- 8 thick slices (~¾-inch thick) for classic, bakery-style portions.
- 10 standard slices (~½-inch thick) for lighter servings or kids.
Pro Baking Tips for Success
Don’t Overmix the Batter: For the softest, most tender crumb, gently fold the wet and dry ingredients together with a spatula just until the flour disappears. Overmixing develops gluten, which can make quick breads tough and dense instead of soft and cake-like.
Gently Press the Streusel: After scattering the cinnamon sugar crumbs over the batter, give them a very light press with the back of a spoon. This helps the topping lock into the top layer of batter so it stays put when slicing rather than crumbling off.
Measure Flour Correctly: If you aren’t using a digital scale, avoid scooping flour directly with your measuring cup. Fluff it with a fork, spoon it into your cup, and level it off with a flat edge to prevent a heavy or dry crumb.
The “Day-Two” Secret: Like most pumpkin baked goods, this loaf gets even more moist and flavorful the second day as the pumpkin and warm spices meld. If making ahead for an event, bake it one day in advance!
Easy Custom Mix-Ins: Want to change it up? Fold ½ cup of mini semi-sweet chocolate chips, chopped toasted pecans, or dried cranberries into the batter right before transferring it to the pan.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Canned pumpkin puree is strongly recommended for this recipe. Canned pumpkin has a consistent moisture level, whereas homemade pumpkin puree often contains excess liquid, which can make the loaf soggy or dense. If using homemade, strain it through cheesecloth first.
Why is my pumpkin bread wet or gummy in the middle?
Underbaking is the most common culprit. Because pumpkin puree adds so much moisture, test the loaf by inserting a toothpick deep into the center—it should come out clean or with a few moist crumbs, but no wet batter. If the top is getting too brown before the center is done, tent a piece of aluminum foil loosely over the pan for the last 10–15 minutes of baking.
Can I make these into muffins instead?
Yes! Divide the batter evenly into a 12-cup lined muffin tin, top each with the crumb topping, and bake at 400°F for 18–22 minutes or until a toothpick comes out clean.
How do I keep the cinnamon sugar topping from falling off when slicing?
Two quick steps help lock it in: gently press the streusel crumbs into the top of the wet batter before baking, and let the loaf cool completely before slicing it with a sharp, serrated bread knife using a light sawing motion.
Can I double this recipe?
Absolutely. Simply double all ingredients and bake in two separate 8.5 x 4.5-inch loaf pans side-by-side. Avoid baking one giant doubled loaf in a single pan, as the center will not bake through evenly.
Share Your Bakes!
Did you make this Cinnamon Sugar Pumpkin Bread? I’d love to see how it turned out! Snap a photo, post it on Instagram, and tag me so I can see your delicious creations. Don’t forget to use the hashtag #eazypeazylemonsqueezee!
Oh My Gourd Pumpkin Bread!
- March 18, 2019
- 1 loaf (8–10 slices)
- Count the memories not the calories! Cals/Serving
- Print this
Ingredients
- For the Pumpkin Bread:
- 1 ¼ cups all-purpose flour (150g)
- 2 tsp baking powder
- 1 tbsp pumpkin pie spice
- ¼ tsp fine sea salt
- ¾ cup granulated sugar (150g)
- ¼ cup light brown sugar, packed (50g)
- ¾ cup canned pumpkin puree (180g
- not pumpkin pie filling)
- ⅓ cup neutral oil (75g
- vegetable, canola, avocado, or melted coconut oil)
- ¼ cup milk (60g
- whole, 2%, or milk of choice)
- 2 tbsp mild or medium molasses (40g)
- 2 tsp pure vanilla extract
- For the Cinnamon Sugar Streusel Topping:
- ½ cup all-purpose flour (60g)
- ½ cup light or dark brown sugar, packed (100g)
- 1 ½ tsp ground cinnamon
- ¼ cup unsalted butter, cold & cubed (56g / 4 tbsp)
- Baking Equipment & Prep:
- 8.5 x 4.5-inch loaf pan
- Non-stick cooking spray
- Parchment paper (for creating a sling)
Directions
- Step 1
- Prep the Equipment & Oven: Preheat your oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with a parchment paper sling, leaving overhang on the sides for easy removal. Lightly coat the pan and parchment with non-stick cooking spray.
- Step 2
- Make the Crumb Topping: In a medium bowl, whisk together the ½ cup flour, ½ cup brown sugar, and ground cinnamon. Cut in the cold, cubed butter using a pastry blender or fork until the mixture forms coarse, clumpy crumbs. Set aside.
- Step 3
- Mix the Dry Ingredients: In a large bowl, whisk together the 1 ¼ cups flour, baking powder, pumpkin pie spice, and fine sea salt until evenly combined. Set aside.
- Step 4
- Mix the Wet Ingredients: In a separate large bowl, whisk the granulated sugar, light brown sugar, pumpkin puree, neutral oil, milk, molasses, and vanilla extract together until smooth and well combined.
- Step 5
- Combine Batter & Fill Pan: Pour the wet ingredients into the dry mixture. Gently fold with a spatula until just combined—do not overmix, or the loaf will lose its soft, tender texture. Transfer the batter to your prepared loaf pan and smooth the top.
- Step 6
- Add the Topping & Bake: Evenly scatter the crumb topping over the batter, pressing down very gently so it adheres. Bake at 350°F for 40 to 50 minutes, or until the top is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Step 7
- Cool & Store: Let the bread cool in the pan for 15 minutes, then use the parchment sling to lift it onto a wire rack to cool completely.
- Step 8
- Storage & Freezing: Room Temperature: Store in an airtight container at room temperature for up to 5 days. Freezer: Wrap the cooled loaf (or individual slices) tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Step 9
- This recipe baked in an 8.5 x 4.5-inch loaf pan yields 8 to 10 slices. 8 thick slices (~¾-inch thick) for classic, bakery-style portions. 10 standard slices (~½-inch thick) for lighter servings or kids.
