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Perfectly Spiced Pumpkin Bread Loaf

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This easy homemade pumpkin bread features a crackly cinnamon sugar crust and an impossibly moist, tender crumb. Made with simple pantry ingredients, it’s the perfect quick bread for fall gatherings, cozy breakfasts, or late-night cravings.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) brown sugar, packed
  • ½ cup (100g) granulated sugar
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • ¼ cup (60g) unsalted butter, melted
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅓ cup (65g) granulated sugar (for swirl & topping)
  • 1 ½ tablespoons ground cinnamon (for swirl & topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment paper sling.
  2. In a small bowl, whisk together ⅓ cup granulated sugar and 1 ½ tablespoons cinnamon for the swirl and topping; set aside.
  3. In a medium bowl, whisk together flour, baking soda, salt, 2 teaspoons cinnamon, nutmeg, ginger, and cloves.
  4. In a large bowl, whisk together brown sugar, ½ cup granulated sugar, oil, and melted butter until smooth. Add eggs one at a time, whisking well after each. Whisk in vanilla and pumpkin puree until combined.
  5. Pour dry ingredients into wet ingredients. Fold with a rubber spatula just until no streaks of flour remain (do not overmix).
  6. Pour half the batter into the prepared pan and spread evenly. Sprinkle about two-thirds of the cinnamon sugar mixture over the batter. Carefully pour remaining batter on top and spread gently.
  7. Use a butter knife or skewer to swirl the batter in a figure-eight pattern 3-4 times. Sprinkle remaining cinnamon sugar mixture evenly on top.
  8. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Cool in the pan on a wire rack for 15-20 minutes. Use parchment sling to lift bread out and transfer to rack to cool completely before slicing.

Notes

For dairy-free, use ¾ cup oil and omit butter. For gluten-free, use a 1:1 gluten-free flour blend. Add ½ cup chopped walnuts or pecans for extra texture. The bread stays moist for up to 4 days at room temperature and freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, pumpkin loaf, cinnamon sugar, fall baking, easy pumpkin bread, moist pumpkin bread, homemade pumpkin bread

Find it online: https://lumalunch.com/perfectly-spiced-pumpkin-bread-loaf-easy-homemade-recipe/