This cinnamon pumpkin bread is the one I reach for when I want something warm, spiced, and fuss-free. It comes together in a single bowl with no mixer, and the crumb stays tender for days.

A ribbon of cinnamon sugar through the middle and a crackly top give it a little something extra without any extra work. It is just as good with coffee as it is packed into a lunchbox.

Why This Pumpkin Bread Stays So Moist

Oil and pumpkin puree do a lot of the heavy lifting here. They lock in moisture better than butter would, so you do not end up with a dry loaf two days later.

That cinnamon sugar in the middle melts into a soft swirl while a little on top bakes into a thin, sugary crust. Each slice gets a bit of crunch, a soft center, and warm spice through the whole thing.

Ingredients

1 ¾ cups all-purpose flour: spooned and leveled, not scooped
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground cloves
1 cup granulated sugar
¼ cup packed light brown sugar
½ cup vegetable or canola oil
2 large eggs: at room temperature
1 cup canned pumpkin puree: not pumpkin pie filling
¼ cup whole milk: or buttermilk, at room temperature
1 tsp vanilla extract

For the Cinnamon Sugar Swirl

2 tbsp granulated sugar
1 tbsp light brown sugar
1 tsp ground cinnamon

Variations / Substitutions

Swap the oil: Melted butter works, but the bread will be a little less moist at day three.
Use buttermilk: Replace the milk with buttermilk for a slight tang.
Add a little spice: A pinch of ginger or allspice warms it up more, or use 1 tablespoon pumpkin pie spice in place of the cinnamon, nutmeg, and cloves.
Go nuts: Fold in ½ cup toasted pecans or walnuts with the dry ingredients.
Chocolate chips: A handful of semi-sweet chips tossed in a little flour folds in nicely.

If you enjoy quick breads like this, our Classic Banana Bread is another one bowl recipe you might like.

How to Make Moist One-Bowl Cinnamon Pumpkin Bread

Step 1: Whisk the Dry Ingredients

In a large bowl, whisk together the 1 ¾ cups flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, nutmeg, and cloves until evenly combined, about 30 seconds. The mixture will look pale and uniform with no streaks of spice.

This step separates any clumps of leavening so you get an even lift later. If you skip it, you risk biting into a pocket of baking soda.

Step 2: Mix the Wet Ingredients

Pour the granulated sugar, brown sugar, and oil into the same bowl with the dry mixture. Use the whisk to stir everything together until the sugar is moistened, then add the eggs, pumpkin puree, milk, and vanilla. Whisk until the batter is smooth and completely blended, about 1 minute.

You will have a thick, glossy batter the color of terra cotta. No streaks of egg or flour should remain.

Step 3: Layer the Batter with Cinnamon Sugar

Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides. In a small bowl, stir together the 2 tablespoons granulated sugar, 1 tablespoon brown sugar, and 1 teaspoon cinnamon for the swirl. Spoon half of the batter into the prepared pan and spread it evenly. Sprinkle the cinnamon sugar mixture over the top, reserving about 2 tablespoons for the crust. Dollop the remaining batter on top and gently spread it to the edges. Sprinkle the reserved cinnamon sugar over the top in an even layer.

The sugar should cover the whole surface so every slice bakes under a thin, crackly crust. This takes about 2 minutes of gentle spreading, so work quickly.

Step 4: Bake the Loaf

Adjust an oven rack to the lower third and slide the pan in. Bake at 350°F (175°C) for 55 to 65 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. If the top browns too fast after 40 minutes, tent it loosely with foil.

The kitchen will smell deeply of caramelizing sugar and pumpkin. The loaf is done when it springs back if you lightly press the top and the edges just begin to pull away from the pan.

Step 5: Cool and Slice

Let the bread cool in the pan on a wire rack for 10 minutes, then lift it out by the parchment and let it cool completely on the rack. Slice with a serrated knife and serve.

Waiting until it is fully cool gives you clean slices and the inside will be soft, not gummy. The top will be shiny and crackled, and the crumb inside will show a cinnamon swirl through the middle.

A Few Notes Before You Start

Use pumpkin puree, not pumpkin pie filling. Pie filling is sweetened and spiced already, which will throw off the sugar and spice levels.
Measure flour by spooning it into the cup and leveling it off. Scooping straight from the bag packs in too much and dries out the loaf.
The bread slices most cleanly when completely cool. If you cut it warm, the crumb will compress and look a little wet.
If the batter seems too thick to spread easily, that is fine. The loaf will still rise evenly, and the top will dome.

Bake times by pan:

Pan	Temp	Time
9×5-inch loaf	350°F (175°C)	55 to 65 mins
Mini loaf (3×5-inch)	350°F (175°C)	25 to 30 mins
Muffin tin (standard wells)	350°F (175°C)	18 to 22 mins

Storing and Keeping It Fresh

Refrigerate: Wrap the cooled bread tightly in plastic wrap and store in the fridge for up to 5 days. The cold firms up the crumb without drying it out.
Freeze: Wrap in plastic, then a layer of foil, and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating: A quick 15 seconds in the microwave warms a slice, or toast it in a dry skillet with a little butter until the edges crisp.

Frequently Asked Questions

Can I use pumpkin pie spice instead of the separate spices?

Yes. Replace the cinnamon, nutmeg, and cloves with 1 tablespoon of pumpkin pie spice. The bread will have a slightly different warmth, but it still tastes great.

Why did my loaf sink in the middle?

It was likely underbaked or the oven temperature was too low. Check with a toothpick at the deepest part, and if your oven runs cool, let it go a few extra minutes.

Can I make this egg-free?

You can use ½ cup of unsweetened applesauce in place of the 2 eggs. The bread will be denser and a little more moist, but still very good.

How do I freeze the whole loaf?

Cool it completely, wrap it in plastic wrap, then foil, and freeze. To serve, let it thaw overnight in the fridge and slice cold.