Looking for a super moist pumpkin bread recipe that makes two loaves and freezes perfectly? You’ve come to the right place! This Cinnamon Sugar Pumpkin Bread screams fall.
This recipe will make your whole house smell cozy. It’s absolutely perfect with a cinnamon latte! There is no limit to how many times I’ll bake pumpkin bread in the fall (or how much cinnamon I’ll consume). I love being able to freeze a loaf for later!
The cinnamon swirl adds a nice crunchy texture when it’s fresh but then absorb into the bread and adds an incredible depth of flavor. That’s another great thing about this pumpkin bread: it stays fresh and all week long!
This one-bowl recipe takes mere minutes to stir together. It’s perfect for a quick breakfast, lunchboxes, snacks, and more.
Cinnamon Sugar Pumpkin Bread
1 cup vegetable oil
2 cups granulated sugar
2/3 cup packed brown sugar
4 large eggs
1 15-ounce can pumpkin (not pumpkin pie filling)
2/3 cup water
3 1/3 cups unbleached all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp vanilla extract
For the topping: 2 Tbsp sugar, 1.5 tsp cinnamon
- Preheat the oven to 350°F. Lightly grease two 9″ x 5″ loaf pans.
- In a large mixing bowl, beat together the oil, sugars, eggs, pumpkin, and water. Add the flour, baking powder, baking soda, salt, and vanilla, stirring to combine.
- Pour the batter into the prepared pans.
- Whisk together 2 Tbsp sugar and 1.5 tsp cinnamon. Sprinkle evenly on top of both loaves, then use a toothpick or knife to swirl it around.
- Bake the bread for 60 to 80 minutes, or until a toothpick inserted in the center of each loaf comes out clean. (Start doing the toothpick test after 50 minutes if you have a convection oven.)
- Remove from the oven and cool the loaves on a wire rack.
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