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Cinnamon Sugar Pumpkin Bread

Cinnamon sugar pumpkin bread with a thick caramelized cinnamon-sugar crust and a moist pumpkin crumb. The batter is swirled with cinnamon sugar before baking for a tender loaf with sweet streaks in every slice.
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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
Ingredients Equipment Method Notes

Ingredients
  

For cinnamon sugar
  • 0.3333333333 cup granulated sugar Divided for pan coating, swirl, and topping.
  • 2 tsp cinnamon Divided 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
  • 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

Method
 

Prep the loaf pan and preheat
  1. Preheat oven to 350F. Brush a 9x5 loaf pan with melted butter and coat with a generous layer of cinnamon sugar.
Mix the batter
  1. Whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined.
  2. Whisk together pumpkin, sugar, brown sugar, oil, eggs, vanilla, and buttermilk until smooth.
  3. Fold the wet mixture into the dry mixture until just combined and no dry pockets remain.
Layer and swirl
  1. Pour half the batter into the prepared pan. Sprinkle a layer of cinnamon sugar over the batter.
  2. Add the remaining batter on top. Swirl gently with a knife to create a cinnamon-sugar streak pattern.
  3. Top generously with the remaining cinnamon sugar for a thick crust.
Bake and cool
  1. Bake 60-65 minutes at 350F, until the cinnamon sugar forms a caramelized crust and the loaf looks set in the center.
  2. Remove from the pan while still slightly warm to prevent sticking.

Notes

Pro tip: sprinkle cinnamon sugar in distinct layers (pan, middle, top) so it caramelizes into a thicker crust and creates visible swirls inside. Store at room temperature in an airtight container up to 3 days, or refrigerate up to 5 days; freeze wrapped slices up to 2 months for best texture. For a dairy-light option, use a plant-based buttermilk substitute that matches the same acidity so the loaf still rises properly (flavor may vary slightly).