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.

Ingredients

Scale

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)

Instructions

Preheat oven to 350°F. Grease and line mini loaf pans with parchment paper, leaving overhang for lifting.
In a medium bowl, whisk together egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.
Sift flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk just until no dry streaks remain.
Divide batter evenly into pans. Sprinkle cinnamon sugar generously over the top, then lightly swirl it just on the surface for a crunchy topping.
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).
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