Cinnamon Sugar Crunch Pumpkin Bread: A Cozy Fall Baking Favorite

Nothing captures the comfort of autumn quite like a loaf of freshly baked Cinnamon Sugar Crunch Pumpkin Bread. The sweet scent of pumpkin spice, warm cinnamon, and caramelized sugar filling your kitchen instantly brings that cozy fall feeling to life. Imagine slicing into a moist, flavorful loaf topped with a buttery, crunchy cinnamon sugar crust — every bite feels like a comforting hug on a crisp autumn morning.

Homemade pumpkin bread isn’t just about flavor; it’s about warmth, nostalgia, and the simple joy of baking something from scratch. Whether you’re enjoying it with your morning coffee, packing it for lunch, or gifting it to a friend, this recipe is both easy to make and impossible to resist. Let’s bring that sweet seasonal magic straight to your kitchen! 🎃✨

Ingredients Needed

Here’s everything you’ll need to bake this cozy fall favorite:

Ingredient	Quantity	Calories (approx.)
All-purpose flour	1 ¾ cups	640 kcal
Baking soda	1 tsp	0 kcal
Baking powder	½ tsp	0 kcal
Salt	½ tsp	0 kcal
Ground cinnamon	2 tsp	12 kcal
Ground nutmeg	½ tsp	6 kcal
Pumpkin puree	1 cup	80 kcal
Brown sugar	¾ cup	300 kcal
Granulated sugar	½ cup	200 kcal
Eggs	2 large	140 kcal
Vegetable oil	½ cup	480 kcal
Vanilla extract	1 tsp	12 kcal
Milk	2 tbsp	20 kcal
For Cinnamon Sugar Topping:	—	—
Granulated sugar	3 tbsp	120 kcal
Ground cinnamon	1 tsp	6 kcal
Butter (melted)	2 tbsp	200 kcal

Step-by-Step Cooking Instructions

1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easy removal later.

2: Combine Dry Ingredients

In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These dry ingredients create the structure and spice base for your bread.

3: Mix Wet Ingredients

In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla extract until smooth and creamy. The pumpkin adds moisture, while the oil gives a soft crumb texture.

4: Combine the Mixtures

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix — a few small lumps are perfectly fine.

5: Prepare Cinnamon Sugar Topping

In a small bowl, mix sugar and cinnamon together. Add melted butter and stir until crumbly and slightly wet. This will bake into a crispy, caramelized topping.

6: Pour and Top

Pour your batter into the loaf pan. Evenly sprinkle the cinnamon sugar mixture on top, lightly pressing it into the batter so it adheres.

7: Bake

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling.

Tips for Customizing the Recipe

• Add a Nutty Crunch: Stir in ½ cup of chopped pecans or walnuts for extra texture and flavor.
• Make It Healthier: Swap half of the all-purpose flour for whole wheat flour and reduce the sugar slightly for a more wholesome version.
• Add Chocolate Chips: For a dessert-like twist, mix in ½ cup of mini chocolate chips — they pair beautifully with the pumpkin and cinnamon!
• Vegan Option: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use non-dairy milk and vegan butter.
• Mini Loaves or Muffins: Divide the batter into muffin tins or mini loaf pans — adjust the baking time to 20–25 minutes.

Nutritional Information (per slice, approx.)

Nutrient	Amount
Calories	230 kcal
Carbohydrates	32 g
Protein	3 g
Fat	10 g
Saturated Fat	2 g
Sugar	20 g
Fiber	1.5 g
Sodium	170 mg

Serving Suggestions

• Warm & Buttery: Serve slightly warmed with a pat of butter or cinnamon honey butter for a melt-in-your-mouth experience.
• Coffee Companion: Pair a thick slice with your morning latte or chai for the perfect cozy breakfast.
• Dessert Twist: Toast it lightly and top with vanilla ice cream for a quick fall dessert.
• Gift Idea: Wrap a cooled loaf in parchment paper and twine for a homemade fall gift that everyone will love!

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! You can definitely use fresh pumpkin puree. Simply roast or steam peeled pumpkin until soft, then blend it into a smooth puree. Just make sure it’s not too watery — strain excess liquid if needed for best texture.

2. How do I keep my pumpkin bread moist?

The key to moist pumpkin bread is the right balance of oil, sugar, and pumpkin puree. Avoid overmixing the batter and don’t overbake it. Storing the cooled loaf in an airtight container also helps retain moisture for several days.

3. Can I make Cinnamon Sugar Crunch Pumpkin Bread ahead of time?

Absolutely! This bread actually tastes even better the next day as the flavors develop. You can bake it, let it cool completely, then wrap tightly in plastic wrap and store at room temperature for up to 3 days or refrigerate for up to a week.

4. Can I freeze pumpkin bread?

Yes — it freezes beautifully! Wrap the loaf (or slices) tightly in plastic wrap and then in foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator and warm slightly before enjoying.

5. Why is my cinnamon sugar topping not crunchy?

If your topping didn’t crisp up, it may have absorbed moisture from the bread. To ensure crunchiness, don’t overmix the topping — keep it crumbly — and bake the bread uncovered for the last few minutes so the sugar caramelizes nicely.

Conclusion

Cinnamon Sugar Crunch Pumpkin Bread perfectly captures the essence of fall — warm, spiced, and irresistibly comforting. The combination of moist pumpkin bread and a crispy cinnamon sugar topping makes it a family favorite year after year. Whether you’re baking for yourself, for loved ones, or for festive gatherings, this recipe will fill your kitchen with the sweet scent of autumn and your heart with pure comfort.