Cinnamon Sugar Crunch Pumpkin Bread

Your kitchen will smell like pure autumn magic with this Cinnamon Sugar Crunch Pumpkin Bread fresh from the oven. 🍂 With a cozy swirl of cinnamon and the perfect sugar-crusted top, this pumpkin bread is everything you crave in a fall dessert. It’s the ultimate mashup of pane dolce and dessert bread — soft, sweet, and full of warm spice.

Perfect for gifting, sharing, or enjoying with a cup of coffee or tea under a cozy blanket, this is one fall baking recipe you’ll come back to all season long.

Why You’ll Love This Recipe

Fall Flavor Perfection: Pumpkin, cinnamon, and warm spices in every bite.
Amazing Texture: Soft and moist inside with a crunchy cinnamon-sugar topping.
Versatile: Make it as mini loaves, muffins, or a full-sized loaf.
Perfect for Gifting: Mini loaves make thoughtful hostess or holiday gifts.
Easy to Make: One bowl, simple ingredients, and quick prep.

Time Needed

Prep Time: 10 minutes
Cook Time: 28–30 minutes (mini loaves)
Total Time: 40 minutes
Servings: 6

Ingredients

• 1 large egg
• ½ cup granulated sugar
• ¼ cup brown sugar (light or dark)
• ½ cup pure canned pumpkin (not pumpkin pie filling)
• ¼ cup canola oil (or any neutral oil)
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• ½ tsp baking powder
• ⅛ tsp baking soda
• 1 ½ tsp pumpkin pie spice
• ¼ tsp salt
• 2–3 tbsp cinnamon sugar (¾ tsp cinnamon for every 1 tbsp sugar)

How to Make It

1️⃣ Prep the Pans

Preheat oven to 350°F. Grease and line mini loaf pans with parchment paper, leaving overhang for lifting.

2️⃣ Mix Wet Ingredients

In a medium bowl, whisk together egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.

3️⃣ Add Dry Ingredients

Sift flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk just until no dry streaks remain.

4️⃣ Fill & Swirl

Divide batter evenly into pans. Sprinkle cinnamon sugar generously over the top, then lightly swirl it just on the surface for a crunchy topping.

5️⃣ Bake

Bake mini loaves for 28–30 minutes (or until a toothpick inserted comes out mostly clean). Adjust for muffins (20–23 minutes) or a large loaf (50–55 minutes).

6️⃣ Cool & Enjoy

Cool in pans for 10–15 minutes, then lift out to a wire rack. Serve warm or at room temperature.

Tips & Variations

• Extra Spice: Add more pumpkin pie spice or cinnamon for bolder flavor.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend.
• Gifting Tip: Wrap cooled loaves in parchment and tie with twine for a festive touch.

Storage & Freezing

Room Temp: Store covered for 5–7 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature.

Final Thoughts

This Cinnamon Sugar Crunch Pumpkin Bread is the perfect way to bring autumn flavors into your kitchen. Soft, spiced, and topped with an irresistible sweet crunch, it’s a recipe you’ll bake again and again — whether for holiday gifting or just to treat yourself.

Cinnamon Sugar Crunch Pumpkin Bread

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• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Your kitchen will smell like pure autumn magic with this Cinnamon Sugar Crunch Pumpkin Bread fresh from the oven. With a cozy swirl of cinnamon and the perfect sugar-crusted top, this pumpkin bread is everything you crave in a fall dessert — soft, sweet, and full of warm spice.

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Ingredients

Scale 1x2x3x

• 1 large egg
• ½ cup granulated sugar
• ¼ cup brown sugar (light or dark)
• ½ cup pure canned pumpkin (not pumpkin pie filling)
• ¼ cup canola oil (or any neutral oil)
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• ½ tsp baking powder
• ⅛ tsp baking soda
• 1 ½ tsp pumpkin pie spice
• ¼ tsp salt
• 2–3 tbsp cinnamon sugar (¾ tsp cinnamon for every 1 tbsp sugar)

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Instructions

1. Preheat oven to 350°F. Grease and line mini loaf pans with parchment paper, leaving overhang for lifting.
2. In a medium bowl, whisk together egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.
3. Sift flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk just until no dry streaks remain.
4. Divide batter evenly into pans. Sprinkle cinnamon sugar generously over the top, then lightly swirl it just on the surface for a crunchy topping.
5. Bake mini loaves for 28–30 minutes (or until a toothpick inserted comes out mostly clean). Adjust for muffins (20–23 minutes) or a large loaf (50–55 minutes).
6. Cool in pans for 10–15 minutes, then lift out to a wire rack. Serve warm or at room temperature.

Notes

For extra spice, add more pumpkin pie spice or cinnamon. Use a 1:1 gluten-free flour blend for a gluten-free version. Perfect for gifting — wrap cooled loaves in parchment and tie with twine.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 18g
• Sodium: 120mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

Keywords: pumpkin bread, cinnamon sugar, fall baking, dessert loaf, autumn recipes