Can I substitute fresh pumpkin for canned pumpkin puree in this recipe?

Yes, you can use fresh pumpkin puree, but canned pumpkin puree is recommended for consistent texture and moisture. If using fresh, make sure it's well-drained and has the same thick consistency as canned. Fresh pumpkin can sometimes be watery, which affects the final texture.

How long does homemade pumpkin bread stay fresh?

This cinnamon sugar pumpkin bread stays fresh for 3-4 days at room temperature when wrapped tightly, or up to a week in the refrigerator. It can also be frozen for up to 3 months. The flavors actually develop and improve after the first day!

Why is my pumpkin bread dense or heavy?

Dense pumpkin bread usually results from overmixing the batter or using too much flour. Mix just until ingredients are combined - a few lumps are fine. Also make sure your baking soda and baking powder are fresh (replace every 6-12 months).

Can I make this pumpkin bread recipe into muffins instead?

Absolutely! Divide the batter into 12 muffin cups, sprinkle with cinnamon sugar topping , and bake at 350°F for 18-22 minutes until a toothpick comes out clean. This makes portion control easier and they're perfect for lunchboxes.

Best Cinnamon Sugar Pumpkin Bread Recipe Moist & Easy

Description

This moist pumpkin bread combines the perfect blend of warm spices with a gorgeous cinnamon sugar topping that creates the most delightful crust. A surprisingly easy pumpkin bread recipe that doesn’t require any fancy techniques or hard-to-find ingredients.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
3 tablespoons granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)

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Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan with butter and dust with flour.
In a large mixing bowl, whisk together flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
In another bowl, whisk together pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until completely smooth.
Add the wet mixture to the dry ingredients and stir just until combined – don’t overmix, a few lumps are fine.
Pour batter into prepared pan and spread evenly.
Mix the 3 tablespoons sugar and 1 teaspoon cinnamon for topping, then sprinkle generously over the surface.
Bake for 55-65 minutes, checking at 55 minutes with a toothpick inserted in center – it should come out clean or with just a few moist crumbs.
Let bread rest in pan for 10 minutes, then turn out onto wire rack to cool completely.

Notes

Always use canned pumpkin puree, not pumpkin pie filling. Don’t overmix the batter – mix just until ingredients come together. Use room temperature eggs and milk for best results. The bread actually improves after the first day as spices meld together.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285
Sugar: 28g
Sodium: 295mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg