This Pumpkin Cinnamon Bread is simply the perfect recipe to celebrate the flavors of fall!
Moist pumpkin bread is topped with a delicious cinnamon-sugar streusel topping to create a perfect fall treat!
This is a beautiful recipe to enjoy for breakfast, brunch, or as an afternoon snack!
The recipe makes two loaves… so you can keep one for yourself, and package one up for a neighbor or friend.
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This Pumpkin Cinnamon Bread recipe is just a little twist on one of my favorite fall recipes, my Pumpkin Muffins.
The muffins have been a favorite in my house for years, and I wanted to make sure you didn’t miss that the recipe makes a beautiful loaf cake as well!
So feel free to make two beautiful loaves (as listed below), or a bunch of muffins… they’ll be quickly devoured either way!
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If you’re craving even more fall flavors, be sure to check out all of my FALL RECIPES, including my Pumpkin Cheesecake and perfect Apple Pie in a Jar.
Happy fall baking!
Pumpkin Cinnamon Bread Recipe
Pumpkin Bread
Ingredients
- 3 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2/3 cup vegetable oil
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 15 oz can pumpkin puree 1 can
- 1/2 cup water
Streusel Topping
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 2 teaspoons cinnamon
- 1/4 cup Challenge unsalted butter melted
- 1/2 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350 degrees F.
- Prepare 2 standard loaf pans by lightly greasing and then dusting with flour.
- In a large bowl, gently whisk dry ingredients (flour, baking powder, baking soda, salt, spices) and set aside.
- In another large bowl (or the bowl of your electric mixer), add oil, sugar, eggs, vanilla and pumpkin. Blend well. Add water and blend until fully incorporated.
- While slowly mixing, pour the dry ingredients in with the wet. Mix until just combined.
- Pour batter into the prepared pans, filling pans about 2/3 full.
- Prepare the streusel by mixing the brown sugar, flour, cinnamon and nuts (if desired) in a small bowl. Pour in the melted butter and stir gently until the mixture is combined, but some small lumps remain.
- Sprinkle the cinnamon streusel topping on top of each loaf.
- Bake loaves in a preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
So ready for fall baking!
Made this last night and they turned out amazing. Will definitely make it again.
I absolutely can’t wait to make this tomorrow, sounds n looks wonderful. Also I will
Take one loaf to the ladies at book club, ohhh they will babe HAPPY:)
Hi Anne, This looks so moist and delicious. I love that the recipe makes two loaves! As always, your photography is awesome and don’t you love those white pumpkins? I hope your Autumn is off to a great start.
Thanks so much Joan!
This looks amazing! A new spin on a classic! I’ll be trying this one out as soon as the heat wave ends, ha!
~Love you!
Yay, thanks! I do think your family would love this as a quick breakfast treat!