Fall mornings call for something warm, comforting, and filled with the flavors that make this season so special.
This cinnamon pumpkin bread delivers exactly that—a tender, moist loaf that fills your kitchen with the most incredible aroma while it bakes.
The combination of pumpkin puree and warm cinnamon creates a bread that’s perfect for breakfast with your coffee, an afternoon snack, or even dessert.
Plus, it’s surprisingly easy to make with ingredients you probably already have in your pantry.
Why You’ll Love This Recipe
This isn’t just another pumpkin bread. It’s the one you’ll find yourself making again and again.
The secret is in the perfect balance of spices and the addition of cinnamon sugar swirl that creates beautiful layers throughout each slice.
The texture is incredibly moist thanks to the pumpkin puree, and it stays fresh for days. It’s also versatile enough to dress up with a simple glaze or enjoy plain with butter.
Ingredients
For the bread:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1⅓ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup water
For the cinnamon sugar swirl:
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
In another bowl, combine the sugar, oil, eggs, pumpkin puree, and water. Mix until well combined.
Pour the wet ingredients into the dry ingredients. Stir just until combined – don’t overmix or your bread will be tough.
For the swirl, mix together the ¼ cup sugar and 1½ teaspoons cinnamon in a small bowl.
Pour half of the batter into your prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter.
Add the remaining batter on top, then sprinkle with the rest of the cinnamon sugar mixture. Use a knife to gently swirl the mixture through the batter.
Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Storage Tips
This bread keeps well at room temperature for up to 4 days when wrapped tightly. For longer storage, wrap individual slices and freeze for up to 3 months.
The flavors actually improve after the first day, so don’t worry if you can’t finish the whole loaf right away. It makes wonderful toast too!
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Cinnamon Pumpkin Bread
This cinnamon pumpkin bread is a moist, tender loaf that perfectly captures the warmth of fall in every bite. Made with pumpkin puree and a blend of cozy spices, it features a beautiful cinnamon sugar swirl that creates lovely layers throughout each slice.
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
Ingredients
For the bread:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1⅓ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup water
For the cinnamon sugar swirl:
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In another bowl, combine the sugar, oil, eggs, pumpkin puree, and water. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Stir just until combined – don’t overmix or your bread will be tough.
- For the swirl, mix together the ¼ cup sugar and 1½ teaspoons cinnamon in a small bowl.
- Pour half of the batter into your prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter.
- Add the remaining batter on top, then sprinkle with the rest of the cinnamon sugar mixture. Use a knife to gently swirl the mixture through the batter.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
