This soft, tender pumpkin bread recipe is perfect for Autumn. Warm cinnamon spices, moist pumpkin bread, and an incredible cinnamon crumble topping await you.
Fall is finally here and that is when many of us are bringing out all our favorite pumpkin recipes, like this delicious cinnamon pumpkin bread recipe.
This fall quick bread recipe is so easy and simple to make that it practically takes no effort at all. The end results are also fabulous. With a super moist bread and a wonderful cinnamon flavor in every bite, this pumpkin bread is simply heavenly.
Not only are these all great reasons why you will love this recipe, but it is a healthy pumpkin bread recipe so you can easily serve it for breakfast, an afternoon snack, or dessert.
With how moist this recipe is it never leaves you feeling overstuffed unless of course, you enjoy the whole loaf all in one sitting! No judgment here if you do!
What Is Pumpkin Bread?
Pumpkin bread is a tasty quick bread recipe, much like your average banana bread, but so much better because we use pumpkin puree in fall to make a flavorful bread that’s orange in color and flavorful in every slice. Every loaf is full of fun Fall spirit and you can’t help but to be excited that Fall is finally here!
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Canned Pumpkin
For the exact measurements needed, please see the recipe card below.
How to Make Snickerdoodle Pumpkin Bread Recipe
- Preheat your oven to 350 degrees F and spray the inside of a 9×5 bread loaf pan with nonstick cooking spray. Set aside.
- In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla extract until smooth.
- In a small bowl, combine the 3 teaspoons of cinnamon and 1/2 cup of sugar.
- In a medium-sized mixing bowl combine the flour, salt, baking powder, and baking soda with a whisk until blended.
- Carefully add the dry ingredients to the wet ones.
- Stir in the pumpkin puree until completely incorporated.
- Pour 1/4 of the batter into the prepared bread loaf pan.
- Sprinkle with a tablespoon of the cinnamon-sugar mixture.
- Top with another 1/4th of the bread batter and again, sprinkle the top with a tablespoon of the cinnamon-sugar mixture. Reserve 1/4 cup of the cinnamon sugar mixture and repeat twice so that there are 4 layers of batter.
- Swirl the batter around in the pan with a long skewer or knife.
- Combine the reserved cinnamon-sugar mixture, flour, brown sugar, and butter. sprinkle the mixture over the top of the bread.
- Bake the bread in the oven for 50-55 minutes or until a toothpick can be inserted and come out clean or with loose crumbs.
- Place the bread on a cooling rack to rest for 10-15 minutes before removing from the loaf pan to cool on a wire rack completely.
- Canned Pumpkin. Make sure that when using canned pumpkin that you use canned pumpkin PUREE not pumpkin pie mix as this is something else that will cause your bread to not set up correctly.
- Layering. You don’t have to worry too much about the layering as long as you get a good cinnamon swirl running throughout your bread loaf.
- Baking Tip. If you find that your bread is beginning to brown on the outside but not cook on the inside, cover your bread with foil while it continues to bake.
- Storage. Wrap your loaf tightly and allow it to sit on the counter. The bread should be good for 2-3 days. Or you can store your pumpkin bread in the fridge for up to 1 week.
- Flour. Sometimes I like to use half whole wheat flour with my all-purpose flour. It works really well and still tastes very tender and delicious.
- Homemade Pumpkin Puree. If desired, you can use homemade puree. You will absolutely love the pumpkin flavor that pulls through when you use homemade puree.
- Mini Loaves. Feel free to make this pumpkin bread recipe in small loaf pans. Use 7 x 3 inch loaf pans and bake for about 45 minutes. Be sure to insert a toothpick to ensure they are done before removing them from the oven.
- Let it Cool! When baking any type of bread, especially pumpkin bread you want to wait for it to cool before you enjoy it. This helps lock in moisture as well as the pumpkin flavor we all love.
- Add-Ins. You can easily add walnuts, pecans, or chocolate chips (my personal favorite) to this pumpkin loaf for another delicious layer of flavor.
Can Pumpkin Bread Be Frozen?
Oh, boy does pumpkin bread hold up really well in the freezer! This pumpkin bread freezes great, making it perfect to pull out and enjoy at a moment’s notice. Allow your pumpkin bread to cool completely. Wrap your loaf in plastic wrap and then once more in aluminum foil. Pumpkin bread will last for up to 3 months in the freezer.
How do you keep pumpkin bread moist?
The secret to having moist pumpkin bread is including the oil, eggs, and pumpkin puree. I highly recommended not substituting these ingredients for something else to really keep that moist light flavor that everyone loves about this recipe.
Can I add ingredients to this easy pumpkin bread?
Yes, the beautiful thing about this easy pumpkin bread recipe is that you can add in your favorite things including nuts, chocolate, or even fruit. If you add ingredients to this recipe be sure to add up to ¾ cup. Any more can throw off the ratio of the wet to dry ingredients causing it to not cook properly.
Can you put pumpkin bread back into the oven if it is undercooked?
Yes, you can place your pumpkin bread back into the oven if you notice that it is undercooked. You will want to preheat your oven and cook it for about 5-10 minutes and then check it again to see if it is done. If the top is getting brown quickly you can make a foil tent to prevent it from becoming too brown.
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup Brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup canned pumpkin
- 3 teaspoon cinnamon
- 1/2 cup sugar
- For the topping
- 1/4 cinnamon sugar mixture
- 1/4 cup flour
- 1/4 cup brown sugar
- 4 tablespoons butter
- Preheat oven to 350. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside.
- In a bowl, cream together butter, sugars, eggs, and extract.
- In a small bowl, combine 3 teaspoons of cinnamon and 1/2 cup sugar.I
- In a separate bowl, combine flours, salt, baking powder, and baking soda. Carefully add dry ingredients to wet ingredients. Stir in the pumpkin until completely incorporated.
- Pour 1/4 of the batter into the prepared loaf pan. Sprinkle with a tablespoon of sugar mixture. Top with 1/4 of the batter and again sprinkle a tablespoon of sugar mixture. Reserve 1/4 cup of cinnamon sugar remaining. Repeat twice (you will have 4 layers of the batter). Swirl batter with a long skewer or a knife.
- Combine cinnamon-sugar mixture, flour, brown sugar, and butter. Sprinkle over bread.
- Bake bread for 50-55 minutes or until a toothpick inserted in the center comes out clean or with loose crumbs. Remove to a cooling rack for 10-15 minutes. Remove from pan and let cool completely.
If the outside of your bread toasts too much before the inside has finished baking, cover your loaf with aluminum foil.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 336Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 77mgSodium 348mgCarbohydrates 52gFiber 2gSugar 32gProtein 4g