Pumpkin Cinnamon Bread

On Friday, November 7, it is the 3rd anniversary of when I started this blog.  I cannot believe that I have been blogging for 3 years. I started my blog when my first son was 4 months old as a hobby and it has turned into much more than that. My son is now 3 and now we have another son.  I still love blogging as much as I did when I started, if not more, and I love how creative I can be in the kitchen and with my photography. I believe that my photography has gotten a lot better since I started, but I always have more to learn.
When I photograph pictures for my blog, I take my pictures outside because there is not good natural lighting in the house.  My 3 year old is usually interested in when I will be done with pictures because he wants to eat whatever I made.  Last weekend when I made this delicious pumpkin bread was the first time he was actually interested in how I take the pictures.  He asked why I had things set up as I did and watched me take some pictures.  He then asked if he could take some pictures too. I was glad he was interested, but there was no way I was letting my 3 year old use my expensive DSLR.  At that point he got bored and asked to eat some of the pumpkin bread.  It was nice to see my son so interested in my hobby.  I might have to get him a cheap camera of his own so that he can start taking pictures.  My son loved the pumpkin bread and told me it was yummy.
Pumpkin is one of my favorite flavors of fall and I always like to incorporate that flavor into our food on Thanksgiving.  I usually make some sort of easy breakfast for Thanksgiving and one of my favorites is pumpkin bread.  I like how I can make it the night before and also that it is great for dessert as well.  I make a pumpkin quick bread that does not take that long to make.  I decided to switch up some of the flavors in my pumpkin bread by adding cinnamon to the bread and adding a cinnamon sugar topping to the pumpkin bread.
This Pumpkin Cinnamon Bread was so delicious and is my new favorite type of pumpkin bread.  I am making all of my pumpkin bread with a cinnamon sugar topping from now on.  The hint of cinnamon in the bread and the cinnamon in the topping gave so much flavor to the bread and went really well with the pumpkin.  The bread was also really moist and is great for either breakfast or dessert.  I can’t wait to make this fantastic bread again for Thanksgiving! I hope you enjoy!



Pumpkin Cinnamon Bread


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 1/2 cups flour
  • 1 cup pure pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • !Topping
  • 2 tablespoons brown sugar
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon


  1. Preheat the oven to 350 degrees.
  2. Beat the butter and sugar until they are creamy. Then beat in the eggs and vanilla.
  3. Combine the baking soda, flour, pumpkin pie spice, and cinnamon, and slowly beat in the flour mixture to the butter mixture.
  4. Then stir in the pumpkin puree until combined.
  5. Pour the batter into a greased 9x5 pan.
  6. Combine the topping ingredients in a small bowl. Sprinkle the topping over the top of the batter making sure to cover all of the batter.
  7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes in the pan and then remove and continue to cool on a wire cooling rack.

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  1. This bread looks amazing and I love the color!

  2. Aw, that is so sweet that you guys can bond over this lovely blog! And happy blogiversary–this pumpkin bread looks like the perfect way to celebrate :)

  3. LOVE that cinnamon topping!

  4. This bread looks amazing – I’d definitely for a slice right now!

  5. Awesome!! The recipe is foolproof and easy as 123. The bread is moist, full of cinnamon pumpkin flavor and had a crust that made it extra special. This is my new go to recipe for pumpkin bread. Thanks!

  6. This was absolutely divine! I found your recipe on Pinterest as I was craving cinnamon pumpkin bread and it was exactly what I was looking for! Even my husband who is not a big pumpkin fan absolutely loved it, and it was even better the following morning. I ended up using a cup of oil instead of butter as I was out of butter (the horror!) ) So good, I will definitely make this again. Thank you!

  7. Kelly Rodeffer says:

    I am not sure how nobody has noticed this, but without salt, the baking soda does not properly activate, leaving the bread bitter. I am sure it would otherwise be a good recipe, but the bitterness is awful.


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