The scent of cinnamon and pumpkin. It’s practically synonymous with fall, isn’t it? I remember as a kid, my grandma would bake pumpkin bread every October. Her kitchen would fill with the most comforting aroma. It was a signal that cozy sweaters, falling leaves, and pumpkin-spiced everything were officially here. This recipe is my attempt to recreate that feeling – a warm, happy memory baked into every slice. And the best part? You can make this Best Cinnamon Sugar Pumpkin Bread – Moist Homemade Recipe Ready in 60 Minutes! – yes, really!
Why You’ll Love This Pumpkin Bread Recipe
Forget dry, crumbly pumpkin bread. This recipe is different. It’s unbelievably moist, packed with warm spices, and covered in a generous blanket of cinnamon sugar goodness. Seriously, it’s hard to resist. Here’s what makes it special:
- Super Moist: The combination of oil, pumpkin puree, and buttermilk (a secret weapon!) keeps this bread incredibly tender and moist for days.
- Perfectly Spiced: The blend of cinnamon, nutmeg, cloves, and ginger creates that classic, comforting pumpkin spice flavor.
- Quick & Easy: Ready in just 60 minutes, from start to finish. It’s perfect for a weeknight treat or a weekend baking project.
- Simple Ingredients: You likely have most of these ingredients in your pantry already!
- Crowd-Pleaser: This bread is always a hit! It’s great for breakfast, dessert, or an afternoon snack.
The Ingredient List – What You’ll Need
Let’s gather our ingredients. Don’t be intimidated, this list is fairly straightforward. Measurements are provided in both US customary and metric for our international bakers!
For the Bread:
- 1 ¾ cups (220g) All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Salt
- ½ cup (113g) Vegetable Oil (or canola oil)
- ¾ cup (180ml) Granulated Sugar
- 1 cup (240ml) Pumpkin Puree (not pumpkin pie filling!)
- ½ cup (120ml) Buttermilk (see tip below for a substitute!)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
For the Cinnamon Sugar Topping:
- 2 tablespoons (30g) Granulated Sugar
- 1 tablespoon (7g) Ground Cinnamon
Step-by-Step Cooking Instructions – Let’s Bake!
Ready to get baking? Follow these simple steps for perfectly moist and delicious pumpkin bread.
1. Preheat & Prep:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan. Alternatively, line it with parchment paper, leaving some overhang for easy removal.
2. Combine Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisking ensures everything is evenly distributed.
3. Combine Wet Ingredients:
- In a separate bowl, combine the oil, sugar, and pumpkin puree. Mix well until fully incorporated.
- Beat in the buttermilk until combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing leads to tough bread. A few streaks of flour are okay.
5. Pour & Top:
- Pour the batter into the prepared loaf pan. Spread evenly.
- In a small bowl, combine the 2 tablespoons of sugar and 1 tablespoon of cinnamon for the topping.
- Sprinkle the cinnamon sugar mixture evenly over the top of the batter.
6. Bake:
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.
- If the top starts to brown too quickly, tent the loaf pan with aluminum foil for the last 15-20 minutes of baking.
7. Cool Down:
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Cooling completely prevents the bread from crumbling when you slice it.
Tips, Variations & Serving Suggestions
Let’s take this pumpkin bread to the next level! Here are some ideas:
- Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute. Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest of the cup with milk. Let it sit for 5 minutes before using.
- Chocolate Chip Boost: Stir in ½ – 1 cup of chocolate chips (milk, dark, or white) into the batter before pouring it into the pan.
- Nutty Goodness: Add ½ cup of chopped walnuts or pecans to the batter for added texture and flavor.
- Cream Cheese Swirl: Before baking, swirl a mixture of 4 oz softened cream cheese, 2 tbsp sugar, and 1 tsp vanilla extract into the batter.
- Maple Glaze: Once cooled, drizzle with a simple maple glaze made from powdered sugar, maple syrup, and a pinch of salt.
- Serving Suggestions: Enjoy warm with a cup of coffee or tea. It’s also delicious toasted with butter or cream cheese.
Nutritional Information (Approximate, per slice)
Calories: 280-320
Fat: 12-15g
Saturated Fat: 2-3g
Cholesterol: 50-60mg
Sodium: 200-250mg
Carbohydrates: 40-45g
Fiber: 2-3g
Sugar: 20-25g
Protein: 4-5g
Please note: This is an estimate and will vary depending on specific ingredient brands and portion sizes.
Your New Favorite Fall Treat Awaits!
I’m genuinely excited for you to try this recipe. I know you’ll love how moist, flavorful, and easy it is to make. The aroma alone is worth the effort! Don’t be afraid to experiment with the variations – make it your own! Baking should be fun, and this Best Cinnamon Sugar Pumpkin Bread – Moist Homemade Recipe Ready in 60 Minutes! delivers on both deliciousness and ease. Grab your ingredients, preheat your oven, and get ready to welcome the season with a warm, comforting slice. Happy Baking!
