Pumpkin Cinnamon Bread and 5 Reasons To Love This Recipe

This easy pumpkin cinnamon bread recipe is packed with fall flavor, super moist, and perfect for breakfast, snacking, or gifting all season long.

Oh, pumpkin cinnamon bread, how I love thee, let me count the ways…

#1 It smells like fall.
This bread makes the whole house smell cozy and warm, until someone farts. Still worth it.

#2 It’s easy to make.
I’m no baker, but this recipe takes just 10 minutes of prep. Great for guests, dessert, breakfast, or snacks.

#3 It uses applesauce instead of oil.
Game-changer! Applesauce keeps it moist with way less fat, with just 3g per slice. No oil needed.

#4 It’s super versatile.
It makes three loaves. I made one raisin-free for David (he loathes them) and saved the batter for later. It still baked up perfectly!

#5 It’s delicious.
Moist, flavorful, and packed with pumpkin spice goodness. A fall must-bake to share (or not).

Ingredients You’ll Need

This pumpkin cinnamon bread comes together with simple pantry staples: canned pumpkin puree for rich flavor and moisture, warm spices like cinnamon for that classic fall aroma, and a blend of granulated and brown sugars for just the right amount of sweetness. You’ll also need flour, eggs, oil, and a swirl of cinnamon sugar to take it over the top. You don’t need anything fancy, just cozy, delicious ingredients you likely already have on hand.

• Wet: pumpkin puree, eggs, oil (or melted butter), vanilla extract
• Dry: all-purpose flour, sugar, brown sugar, baking powder, baking soda
• Spices: ground cinnamon plus optional nutmeg or cloves
• Swirl: additional cinnamon and sugar for that classic ribbon within the bread

💡 Tip: Use canned pumpkin for ease, or roast and puree your own pumpkin for a fresher flavor. Learn How To Make Pumpkin Puree or Any Winter Squash.

How To Make Pumpkin Cinnamon Bread

With just a few basic steps, this pumpkin cinnamon bread is as easy to make as it is to eat. No mixer needed! Just grab a bowl, a spoon, and let’s walk through how to bring this cozy fall loaf to life. Here’s an overview of this recipe:

1. Prep your pan and oven – Grease your loaf pan and preheat the oven.
2. Mix wet ingredients – Combine pumpkin, eggs, oil, and vanilla until smooth.
3. Stir in dry ingredients – Add flour, sugars, leavening, and spices; mix until just combined.
4. Layer and swirl – Pour half the batter into the pan, sprinkle with cinnamon sugar, then add the rest and swirl.
5. Bake – Bake until golden brown and a toothpick inserted into the center comes out clean.
6. Cool and slice – Let the loaf cool before slicing to keep it intact and tender.

Storage and Freezing

• Room temp: in an airtight container for up to 3 days.
• Fridge: Up to a week (slice before storing).
• Freezing: Wrap the whole loaf or slice it, and freeze for up to 3 months. Thaw in the fridge or at room temperature before serving.

Tips for Perfect Pumpkin Cinnamon Bread

1. Use pure pumpkin puree – Make sure you’re using 100% pure pumpkin, not pumpkin pie filling, which contains added sugar and spices. I recommend you get a sugar pumpkin and make your own!
2. Don’t overmix the batter – Stir just until the flour is incorporated to keep the bread soft and fluffy, not dense.
3. Cool completely before slicing – This helps the bread firm up and prevents it from crumbling when cut.
4. Line your pan with parchment – For easy removal and cleaner edges, parchment paper is your best friend.

This pumpkin cinnamon bread recipe is a fuss-free, fall-inspired treat that strikes the perfect balance between moist pumpkin flavor and warming spices. Whether you’re slicing it for lunchboxes, serving at brunch, or giving as a thoughtful homemade gift, it’s a cozy crowd-pleaser.

With Love and Flavor,

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Pumpkin Cinnamon Bread

Flavorful and moist, this pumpkin cinnamon bread is bursting with fall pumpkin flavor in every bite. This easy recipe should be on your fall bucket list!

Yield: 3 Loaves (8 x 4-inch loaf pans)

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 30

Calories 165kcal

Author David & Debbie Spivey

Ingredients

• ▢ 3 ½ cups all-purpose flour
• ▢ 1 cup brown sugar packed
• ▢ 1 cup granulated sugar
• ▢ 2 teaspoons baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 2 teaspoons ground cinnamon
• ▢ ⅛ teaspoon ground ginger
• ▢ ⅛ teaspoon ground cloves
• ▢ ¼ teaspoon freshly ground nutmeg
• ▢ 4 eggs
• ▢ 15 ounce pumpkin puree
• ▢ ⅔ cup applesauce
• ▢ ⅔   cup whole milk
• ▢ 1 cup pecans chopped
• ▢ 1 cup raisins optional

Instructions

• Preheat your oven to 350 degrees F.
• Combine all the dry ingredients (flour, brown sugar, sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg) in a large bowl with a whisk.
• In a separate bowl, whisk together the wet ingredients (eggs, pumpkin, applesauce, and milk).
• Gradually add flour mixture to the pumpkin mixture. Whisk, until well blended; DO NOT OVER MIX. Fold in the pecans and raisins. Equally divide the batter into the three loaf pans.
• Bake for 55 to 60 minutes or until a toothpick in the center of a loaf comes out clean.

Notes

Recipe adapted from Joanna Cismaru at Jo Cooks.com

You can reserve the pumpkin cinnamon bread batter, sealed inside a container for a couple of days, before baking.

To store keep baked pumpkin cinnamon bread in a covered in a container one to two days at room temperature. You can also store in the refrigerator for up to a week.

Freeze pumpkin cinnamon bread wrapped in plastic wrap inside a zip-top bag for two to three months.

Nutrition

Serving: 1slice | Calories: 165kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Cholesterol: 22mg | Sodium: 165mg | Potassium: 142mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2250IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1.3mg

Did you try this recipe? We’d love to hear your thoughts! Give it a star rating and leave a comment below to let us know how it turned out for you. If you’d like, share a photo of your dish on Instagram, don’t forget to mention @TheMountainKitchen or use #TheMountainKitchen!

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