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Cinnamon Sugar Pumpkin Bread

Cinnamon sugar pumpkin bread with a caramelized, crackly top and a tender pumpkin crumb swirled with cinnamon sugar. The batter is baked until set through, creating a thick cinnamon sugar crust on the loaf.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For cinnamon sugar
  • 0.3333333333 cup granulated sugar
  • 2 tsp cinnamon divided for pan coating, swirl, and topping
For the bread
  • 1.75 cup flour
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin
  • 0.75 cup sugar
  • 0.5 cup brown sugar
  • 0.5 cup oil
  • 2 eggs
  • 1 tsp vanilla
  • 0.25 cup buttermilk

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F. Brush a 9x5 loaf pan with melted butter and coat the bottom and sides with a generous layer of cinnamon sugar.
Mix batter
  1. Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt together until evenly combined. Whisk the pumpkin, sugar, brown sugar, oil, eggs, vanilla, and buttermilk until smooth.
  2. Fold the wet mixture into the dry mixture until just combined, with no visible dry flour. Pour half the batter into the prepared pan.
  3. Sprinkle a layer of cinnamon sugar over the batter. Add the remaining batter and spread to an even layer.
  4. Swirl gently with a knife just enough to make ribbon-like streaks through the batter. Top generously with the remaining cinnamon sugar for a thick crust.
Bake and cool
  1. Bake at 350F for 60-65 minutes, until the cinnamon sugar forms a caramelized crust on top. Insert a tester in the center and look for doneness through the loaf.
  2. Remove the bread from the pan while it is still slightly warm to prevent sticking. Slice once cooled enough to hold its moist pumpkin interior.

Notes

Pro tip: for the best swirl and crust, use a gentle hand when swirling—just a few passes with the knife—so you keep distinct cinnamon sugar streaks. Store tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 7 days; freeze sliced portions up to 2 months. For a lighter option, substitute half the oil with unsweetened applesauce (keep eggs and buttermilk) for slightly less richness without losing the pumpkin flavor.