This cozy spiced pumpkin bread is everything fall baking should be warm, soft, and sweet with just the right amount of spice. It’s the perfect easy pumpkin dessert for busy weekdays or lazy weekends, filling your kitchen with the comforting aroma of cinnamon and nutmeg. With its irresistible cream cheese-like richness and a cinnamon sugar top, this moist bread is a must-try treat to enjoy with coffee, brunch, or an afternoon snack.
Table of Contents
Table of Contents
5 Reasons Why You’ll Love It
- Moist, tender crumb every time
- Warm cinnamon spice flavor
- Simple ingredients, pantry-friendly
- Perfect for fall gatherings
- Freezer-friendly for later
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 10 slices
Ingredients List
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 ½ cups pumpkin puree
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar + ½ teaspoon cinnamon (for topping)
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Loaf pan (9×5 inch)
- Rubber spatula
- Wire cooling rack
How to Make Step-by-Step
Step 1: Prep the loaf pan
Grease a 9×5 inch loaf pan with butter or nonstick spray. Preheat oven to 350°F (175°C).
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
Step 3: Combine wet ingredients
In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth.
Step 4: Make the batter
Gently fold dry ingredients into wet mixture using a spatula until just combined. Do not overmix; the batter should look slightly thick.
Step 5: Add topping
Pour batter into prepared loaf pan. Mix 2 tablespoons sugar with ½ teaspoon cinnamon, then sprinkle evenly over the top.
Step 6: Bake and cool
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to wire rack.
Classic Spiced Pumpkin Bread with Cinnamon Sugar Top
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Loaf pan
- Rubber spatula
- Wire cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 ½ cups pumpkin puree
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ¼ cup milk
- 1 tsp vanilla extract
- 2 tbsp granulated sugar for topping
- ½ tsp ground cinnamon for topping
Instructions
- Grease a 9×5 inch loaf pan with butter or nonstick spray. Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth.
- Fold dry ingredients into wet mixture until just combined. Batter should be slightly thick.
- Pour batter into loaf pan. Mix 2 tbsp sugar with ½ tsp cinnamon, sprinkle evenly on top.
- Bake 50–55 minutes, until toothpick in center comes out clean. Cool 10 minutes, transfer to wire rack.
Notes
Nutrition
Variations to Try
- Add chocolate chips for a sweeter twist.
- Swirl in softened cream cheese before baking for extra richness.
Storage Tips
This bread stays moist for up to 3 days when stored in an airtight container at room temperature. For longer storage, refrigerate for up to 1 week. To freeze, wrap slices individually and store in freezer-safe bags for up to 2 months. Simply thaw at room temperature before serving.
Pro Tips
- For added crunch, top with chopped pecans before baking.
- Swap milk with buttermilk for extra tang and tenderness.
- Double the recipe and freeze one loaf for later.
- Warm slices in the microwave for 10 seconds for a just-baked taste.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 245
- Protein: 3g
- Carbohydrates: 38g
- Fat: 10g
- Fiber: 2g
- Sugar: 21g
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin until smooth for best results.
Can I make this recipe gluten-free?
Yes, simply use a 1:1 gluten-free flour blend.
How do I know when it’s done?
Insert a toothpick in the center; if it comes out clean, it’s ready.
Can I make muffins with this recipe?
Yes, bake in a muffin tin at 350°F for 20–22 minutes.
Closing Notes
This classic spiced pumpkin bread with a cinnamon sugar top is the perfect fall baking project. Whether served warm for breakfast, packed in a lunchbox, or enjoyed as a cozy dessert, it brings out the very best flavors of the season. Simple, versatile, and always a crowd-pleaser, this recipe is one you’ll want to make on repeat all autumn long.
