Cinnamon Sugar Pumpkin Bread

This Cinnamon Sugar Pumpkin Bread recipe creates a moist, flavorful loaf that combines the earthy sweetness of pumpkin with warm, comforting spices. The cinnamon-sugar topping adds a delightful crunch and sweetness, making it an irresistible treat. Ideal for breakfast, dessert, or as a snack with your afternoon coffee. It's a simple, homemade bread you'll want to bake all year round. Makes 2 loaves.

Ingredients

5 large eggs
2 cups granulated sugar
1 1/4 cup brown sugar
2 1/2 cups pumpkin puree
1 1/4 cup vegetable oil
5 teaspoons vanilla extract
3 3/4 cup all-purpose flour
2 1/2 teaspoon baking powder
3/4 teaspoon baking soda
5 teaspoon pumpkin pie spice
1 1/4 teaspoon salt

Topping

1/4 cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two standard 9x5 inch loaf pans or line them with parchment paper for easy removal.
Prepare the Wet Ingredients: In a large mixing bowl, beat the eggs. Add the granulated sugar, brown sugar, pumpkin puree, vegetable oil, and vanilla extract. Mix together until smooth and well-combined.
Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until everything is evenly incorporated.
Prepare the Topping: In a small bowl, combine the granulated sugar and cinnamon for the topping. Set aside.
Fill the Pans: Divide the batter evenly between the two prepared loaf pans. Smooth the tops.
Add the Cinnamon Sugar Topping: Sprinkle the cinnamon-sugar mixture evenly over the top of both loaves.
Bake the Bread: Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. If the tops start to brown too quickly, tent the pans with foil during the last 15 minutes of baking.
Cool and Serve: Let the bread cool in the pans for about 10 minutes before transferring to a wire rack to cool completely. Slice and serve.

Notes

Storage: This pumpkin bread can be stored at room temperature for up to 4-5 days in an airtight container. For longer storage, wrap in plastic wrap and freeze for up to 3 months.
Make It Moist: If you prefer an even moister loaf, add 1/4 cup of sour cream or Greek yogurt to the wet ingredients.
Flavor Variations: Feel free to add chopped nuts or chocolate chips to the batter for extra flavor and texture. Walnuts or pecans are great options.