Brown Sugar-Cinnamon Pumpkin Bread

Ever since the weather has gotten cooler, I’ve been in this “pumpkin bread-baking” mood. I had recently baked up a Pumpkin-Pecan Bread, which is really good, and I thought I’d try making one that was more about brown sugar-and-cinnamon, since those are such great fall flavors! And that’s how this Brown Sugar-Cinnamon Pumpkin Bread came to be!

This recipe makes two 8 x 4″ nicely-shaped loaves. If you just have 9 x 5″ loaf pans, you can use those, but your loaf will come out a little thinner and your baking time will be less (see notes at the end of the recipe). Or you can make six 5 x 3″ mini loaves to give as food gifts over the holidays, and that baking time will be even less.

I like the fullness of the 8 x 4″ loaf size that this recipe makes, so that’s the size shown in my photo above. This is a great-tasting pumpkin bread, with cinnamon flavor in each bite, and the Brown Sugar-Cinnamon Topping is a great finishing touch! If you’re watching your sugar intake, this pumpkin bread is still good even without the topping, so you can bake it that way if you prefer.



Makes two 8 x 4″ loaves

  • 3 3/4 cups all-purpose unbleached flour
  • 2 cups light brown sugar, packed
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 Tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15-ounce) can pumpkin puree (not pie filling)
  • 3/4 cup milk
  • 2/3 cup butter, melted
  • 4 large eggs
  • Optional: Brown Sugar-Cinnamon Topping (see below)


  • 1/3 cup light brown sugar, packed
  • 1/4 cup all-purpose unbleached flour
  • 3/4 teaspoon ground cinnamon
  • 2 Tablespoons cold, cubed butter

Preheat oven to 350˚F. Grease or spray two 8 x 4″ loaf pans.* If you’re adding the Brown Sugar-Cinnamon Topping, you can also line loaf pans with a strip of parchment paper crosswise or lengthwise, for easier removal of the loaf—you’ll should be able to just lift it out with the parchment paper edges!

In large bowl, blend flour, brown sugar, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.

In medium bowl, mix together the the pumpkin puree, milk, melted butter, and eggs, blending well. Add this mixture to the flour mixture in the large bowl and mix until all ingredients are combined.

Divide batter evenly into prepared loaf pans. Sprinkle the Brown Sugar Cinnamon Topping over the loaves if using (use half of the topping for each loaf). To make the topping, blend the brown sugar, flour, and cinnamon in a small bowl; cut in the cold cubed butter with a pastry cutter or fork until crumbly.

Bake 8 x 4″ loaves at 350˚F for 53 to 57 minutes or until toothpick inserted in center comes out clean or almost clean.

*Note: If you don’t have 8 x 4″ loaf pans, you can use two 9 x 5″ pans instead, or six 5 x 3″ mini loaf pans—baking time will be different (see second note below).

**Note: Baking time for 9 x 5″ loaves is 46 to 48 minutes; for mini loaves, bake for 30 to 32 minutes, or until toothpick inserted in center comes out clean or almost clean.


So have you been baking any pumpkin bread or pumpkin flavored treats this fall?

Sharing at Meal Plan Monday, Weekend Potluck, Farmhouse Friday, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Grace at Home, Wow Me Wednesday, Homestead Blog Hop, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.


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