This easy pumpkin bread is soft, spiced, and topped with a crackly cinnamon sugar crust. Perfect for cozy fall mornings or a sweet afternoon treat.

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

Cinnamon Sugar Topping:

3 tablespoons granulated sugar

1 teaspoon ground cinnamon

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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and lightly flour it.

In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, and all spices.

In another bowl, whisk pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.

Add wet ingredients to dry and stir until just combined – don’t overmix.

Pour batter into the prepared loaf pan and smooth the top.

In a small bowl, mix topping sugar and cinnamon. Sprinkle evenly over batter.

Bake for 55–65 minutes, checking at 55 minutes with a toothpick inserted in the center – it should come out clean or with moist crumbs.

Let bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Use canned pumpkin puree (not pumpkin pie filling).

Don’t overmix the batter – mix until just combined.

Room-temperature eggs and milk help the batter come together smoothly.

Flavor improves after a day as spices develop.