Name: Cozy Pumpkin Spice Cinnamon Bread Recipe for Fall Mornings
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp ground cloves; 1 cup pumpkin puree; 3/4 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1/2 cup vegetable oil (or melted butter); 1/4 cup milk (or plant-based milk); 1 tsp vanilla extract; 1/4 cup cinnamon-sugar mixture (for swirl and topping)

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This Cozy Pumpkin Spice Cinnamon Bread is everything I want on a crisp fall morning—moist, tender, warmly spiced, and swirled with a cinnamon-sugar ribbon that melts into the pumpkin-flavored crumb. It fills my kitchen with the comforting aroma of autumn and tastes even better than it smells. I love slicing it thick, toasting it lightly, and enjoying it with a hot cup of coffee or tea.

Cozy Pumpkin Spice Cinnamon Bread Recipe for Fall Mornings

Why You’ll Love This Recipe

I love this recipe because it’s simple to make, uses pantry staples, and gives me the perfect excuse to bake with pumpkin. It’s the ideal balance of sweet and spice, with a soft texture that stays moist for days. Whether I’m baking it for a cozy breakfast, bringing it to a fall gathering, or gifting a loaf to a friend, this bread never disappoints. It’s just the kind of treat I want to enjoy on a chilly day wrapped in a blanket.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Pumpkin puree
Granulated sugar
Brown sugar
Eggs
Vegetable oil (or melted butter)
Milk (or plant-based milk)
Vanilla extract
Cinnamon-sugar mixture for the swirl

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, I whisk together the flour, baking soda, baking powder, salt, and spices.
In another bowl, I mix the pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.
I add the wet ingredients to the dry ingredients and stir until just combined—being careful not to overmix.
I pour half the batter into the prepared loaf pan, then sprinkle a generous layer of cinnamon-sugar on top. I pour in the remaining batter and finish with more cinnamon-sugar on top.
I bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf, yielding about 8–10 slices. It takes around 15 minutes to prep and 55–65 minutes to bake, with an additional 10 minutes for cooling before slicing.

Variations

Sometimes I add chopped walnuts or pecans for extra crunch. I’ve also stirred in chocolate chips or a maple glaze for a sweeter version. If I’m out of one of the spices, I use a pumpkin pie spice blend as a shortcut. And for a dairy-free version, I substitute the milk with almond or oat milk and use oil instead of butter.

storage/reheating

I store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze individual slices for up to 3 months. To reheat, I toast a slice or warm it in the microwave for 15–20 seconds—it brings the spices and moisture right back to life.

FAQs

Can I use homemade pumpkin puree?

Yes, I use homemade pumpkin puree sometimes—just make sure it’s not too watery. I blot it with paper towels if it seems too wet.

Why did my bread sink in the middle?

This can happen if the batter is overmixed or underbaked. I always test it with a toothpick and give it enough baking time.

Can I make this recipe into muffins?

Absolutely. I divide the batter into a muffin tin and bake at 350°F for about 20–25 minutes. They make perfect grab-and-go treats.

What’s the best way to get the swirl effect?

I layer the batter and cinnamon-sugar, then gently run a knife through the center of the loaf before baking to swirl it slightly.

Can I double the recipe?

Yes, I double it often to make two loaves—one to eat and one to freeze or gift. It works perfectly.

Conclusion

Cozy Pumpkin Spice Cinnamon Bread is one of my favorite ways to celebrate the flavors of fall. It’s warm, soft, and spiced just right, making it perfect for slow mornings or afternoon pick-me-ups. I love how simple it is to throw together and how it fills my home with autumn comfort. This is a recipe I keep coming back to all season long.