Cinnamon Sugar Pumpkin Bread – Moist Autumn Sweet Loaf

Imagine cutting into a slice of warm, moist loaf cake filled with a crunchy cinnamon-nut ribbon and topped with a glistening, golden sweet crust. This delicious Cinnamon Sugar Pumpkin Bread brings irresistible autumn comfort directly to your kitchen with minimal effort. If you want a fast, family-friendly bake that fills your home with inviting cozy spice aromas and stays incredibly tender for days, you have found the absolute dream recipe. It is rich, fragrant, perfectly sweet, and extraordinarily easy to make for cozy mornings. Let’s head straight down to see how quickly this sweet autumn loaf comes together today!

Why You’ll Love This Recipe

• Crunchy Cinnamon Pecan Swirl: A sweet sugar, cinnamon, and pecan filling bakes right inside and over top for double the crunch.
• Incredibly Moist Crumb: Pure fruit purée and vegetable oil keep the baked loaf extraordinarily soft and tender for several days.
• Warm Autumn Spice Aroma: Sweet cinnamon and rich pumpkin create a nostalgic fragrance that fills your entire home while baking.
• Simple One-Pan Loaf Prep: Easily mixed in simple bowls and baked in a single loaf pan without complicated decoration steps.
• Perfect Morning or Evening Treat: Ideal for busy weekday breakfast slices, weekend brunch platters, or cozy late-night snacks.

Ingredients

For the Filling/Topping:

• 1 cup granulated sugar
• 1/2 cup chopped pecans
• 1 teaspoon cinnamon

For the Bread:

• 1/2 cup vegetable oil
• 1 ¾ cups granulated sugar
• 2 large eggs
• 15 oz can pumpkin puree
• 2 cups all-purpose flour
• 1 tablespoon
• 1 teaspoon baking soda
• 1/2 teaspoon
• 1/2 teaspoon salt

How To Make Cinnamon Sugar Pumpkin Bread Step by Step

1. Prep Oven and Pan

Preheat your baking oven to 350°F (175°C) and generously grease a standard 9×5-inch loaf pan with nonstick cooking spray.

2. Mix Cinnamon Pecan Filling

In a small bowl, combine 1 cup granulated sugar, 1/2 cup chopped pecans, and 1 teaspoon cinnamon until completely mixed; set aside.

3. Whisk Wet Ingredients

In a large bowl, whisk 1/2 cup vegetable oil, 1 ¾ cups granulated sugar, 2 large eggs, and 15 oz can pumpkin puree until smooth.

4. Combine Dry Batter

Fold 2 cups all-purpose flour, 1 tablespoon, 1 teaspoon baking soda, 1/2 teaspoon, and 1/2 teaspoon salt into wet batter just until combined.

5. Layer and Bake

Pour half the batter into pan, scatter half the pecan filling, top with remaining batter and pecans, then bake at 350°F for 60 to 65 minutes.

6. Cool and Slice

Remove pan from oven, let cool inside for 10 minutes, then transfer loaf to a wire rack to set before slicing.

Tips For The Best Cinnamon Sugar Pumpkin Bread

• Do Not Overmix Batter: Gently fold wet and dry ingredients together with a spatula until just combined so your loaf stays soft.
• Use Pure Pumpkin Purée: Ensure you buy 100% pure canned fruit purée rather than pre-sweetened pie mix for accurate sweetness and texture.
• Tent With Foil If Needed: If the pecan sugar topping browns too quickly in the oven, loosely tent foil over the top during the last 15 minutes.
• Toothpick Test for Doneness: Insert a wooden skewer into the center of the loaf; it should come out clean with just a few moist crumbs.
• Cool Fully for Clean Slices: Letting the loaf cool completely on a wire rack prevents the sweet crumb and pecan ribbon from crumbling when sliced.

Variations

• Delicious Pumpkin Recipes Baked Goods Showcase: Feature this sweet loaf when sharing your favorite seasonal Pumpkin Recipes Baked Goods.
• Cozy Fall Recipes Bread Idea: Bake this easy loaf as your go-to weekend project when exploring Fall Recipes Bread.
• Sweet Fall Sweet Breads Option: Serve thick, warm slices of these delicious Fall Sweet Breads alongside a hot morning drink.

Storage Instructions

• Fridge: Keep cooled loaf slices stored inside an airtight container in the refrigerator for up to 1 week to maintain freshness.
• Freezer: Wrap individual sliced pieces tightly in plastic wrap and aluminum foil, then freeze inside a ziplock bag for up to 2 months.
• Reheat: Warm individual slices in the microwave for 10 to 12 seconds to restore that soft, fresh-out-of-the-oven texture.

Serving and Pairing Ideas

• Serve warm slices topped with a generous spread of softened dairy butter, cream cheese, or a drizzle of sweet maple syrup.
• Pair your sweet morning slice with a hot mug of decaf black coffee, a warm espresso, or herbal chamomile tea.
• Serve alongside a cold glass of whole dairy milk, creamy oat milk, or a mug of warm spiced apple cider.

Frequently Asked Questions

Why did my pumpkin bread sink in the middle while baking?

Pumpkin bread can sink in the center if it is underbaked or if the oven door is opened too early during baking. Make sure to test the center with a long wooden skewer or toothpick to confirm it comes out clean before removing the pan from your oven.

Can I bake this recipe as muffins instead of a loaf?

Yes, you can easily adapt this recipe for muffin tins! Divide the batter and cinnamon pecan filling among 18 to 20 greased muffin liners and bake at 350°F for 18 to 22 minutes until a toothpick inserted in the center comes out clean.

How do I store pumpkin bread to keep it moist?

Store your cooled loaf inside an airtight plastic container or wrapped tightly in plastic wrap at room temperature for up to 3 days. The natural moisture from the fruit purée actually keeps the bread soft and even more flavorful on the second day.

Can I make this pumpkin bread recipe ahead of time?

Yes, making this loaf a day in advance is highly recommended! As the bread rests wrapped at room temperature overnight, the spiced cinnamon sugar topping softens slightly while the moist crumb settles for even easier, cleaner slice cuts.

Ready to Make It?

There is truly nothing quite like pulling a golden, pecan-crusted loaf of pumpkin bread out of your oven and smelling warm cinnamon spice in the air. This simple recipe transforms humble baking basics, canned fruit purée, vegetable oil, sugar, eggs, and chopped nuts into an irresistible, bakery-quality treat that your whole family will love sharing. We hope you have an absolutely wonderful time making this sweet loaf in your kitchen this week! Go ahead and save this recipe to your favorite fall baking and breakfast boards on Pinterest so it is always ready for your next cozy morning.

More Easy Dessert Recipes You’ll Love

• Mango Sorbet – refreshing frozen tropical dessert.
• Peach Bruschetta Dessert – light and fruity summer treat.
• Berry Galette – rustic fruit tart with flaky crust.
• Blueberry Lemon Mousse Cake – creamy layered citrus dessert.

Print