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Cinnamon Sugar Pumpkin Bread

Cinnamon sugar pumpkin bread with a caramelized cinnamon-sugar crust and a moist pumpkin interior. Swirled with cinnamon sugar and baked in a 9x5 loaf pan until golden on top.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

For cinnamon sugar
  • 0.33 cup granulated sugar Divide for pan coating, swirl, and topping.
  • 2 tsp cinnamon Divide 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 Used in the bread batter along with baking spices.
  • 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
  • 1 stand mixer

Method
 

Prep the pan and heat oven
  1. Preheat the oven to 350F and brush a 9x5 loaf pan with melted butter, then coat with a generous layer of cinnamon sugar.
  2. Place the filled loaf pan on a sheet pan to catch any drips and keep baking stable.
Mix dry and wet ingredients
  1. Whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined, with no visible spice streaks.
  2. Whisk together the pumpkin, sugar, brown sugar, oil, eggs, vanilla, and buttermilk until smooth.
Combine and build the swirl
  1. Fold the wet ingredients into the dry ingredients until just combined, keeping the batter thick and lump-free.
  2. Pour half the batter into the prepared pan, sprinkle a layer of cinnamon sugar, then add the remaining batter.
  3. Swirl gently with a knife to create cinnamon-sugar streaks through the batter.
  4. Top generously with the remaining cinnamon sugar so it forms a crust while baking.
Bake and cool
  1. Bake for 60-65 minutes at 350F until the cinnamon sugar forms a caramelized crust and a toothpick near the center comes out mostly clean.
  2. Remove the loaf from the pan while still slightly warm to prevent sticking, then slice after it cools slightly for clean pieces.

Notes

Pro tip: for the clearest cinnamon swirl, don’t over-mix after adding the wet to the dry—fold just until combined, then swirl lightly on top. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 7 days; freeze up to 2 months. For a dairy-light option, use a dairy-free buttermilk substitute (or mix unsweetened non-dairy milk with a little vinegar) to keep the same tender crumb.