If you ask me, the moment the air turns crisp and the leaves decide to throw a color party in your front yard, it’s basically a sign: time to bake something pumpkin-y. I remember one October morning last year—my dog Murphy was giving me that “walk me or else” stare, there was a toddler playing chef with his oatmeal, and all I could think was, “Why can’t someone just hand me a good pumpkin donut?”

So I did the next best thing: I reimagined a donut into a loaf of quick bread. Yup, that’s right—Pumpkin Donut Bread was born (sorry, local bakery, you’re still the best, but who can resist knobs of cinnamon-sugar encrusting every slice?).

Ever since that chaotic morning turned into sweet success, this loaf has been my go-to for breakfast, mid-afternoon pick-me-ups, and yes, even a cheeky late-night snack (no judgment). It’s tender, lightly sweet, and so cozy that you’ll swear it’s giving you a warm hug with every bite. Ready to fall in love?

Why You’ll Love This

Feels like dessert for breakfast—without the guilt (promise!).
No yeast fuss: just whisk, fold, and bake in under an hour.

Made with pantry staples plus a can of pumpkin puree—seriously, you’re almost there right now.
Cinnamon-sugar topping delivers that classic donut crunch (hello, nostalgia!).
Big 9×5-inch loaf means leftovers for lunches, gift baskets, or freezer stockpiling (you’ll want a double batch!).

Endlessly adaptable: gluten-free, vegan, nutty streusel—you name it.
Keeps your kitchen smelling like fall heaven (neighbors will definitely notice!).

Ingredient Notes

All-purpose flour – My everyday go-to. If you need gluten-free, grab a 1:1 blend (Bob’s Red Mill or King Arthur both rock).

Granulated sugar – White sugar keeps things classic, but coconut sugar adds a hint of caramel-y depth (so good!). Brown sugar works, too, for extra molasses vibes.
Baking powder & baking soda – The dynamic duo that gives this loaf a lift. Don’t skip ’em!
Spices – Cinnamon is the headliner, with nutmeg and optional ginger for that warm, spiced donut feeling. Feel free to bump the cinnamon up if you’re extra cozy-obsessed.

Pumpkin puree – Canned Libby’s is consistent and creamy. If you use fresh, cook and drain it first so it’s not too watery.
Milk – Whole milk makes it rich, but almond or oat milk are stellar dairy-free swaps.
Eggs – Two large, room temp. For a vegan version, whisk 2 tbsp ground flaxseed with 6 tbsp water and let it sit until gel-like (you’ll thank me later).

Oil – Neutral oil (vegetable or canola) keeps it tender. Melted coconut oil brings a hint of tropical sweetness—fun twist!
Vanilla extract – A splash makes everything taste like home.
Cinnamon-sugar topping – Melted butter plus a quick mix of granulated sugar and ground cinnamon. Trust me, don’t skip this part—it’s totally craveable.

Directions

Preheat your oven to 350°F and grease a 9×5-inch loaf pan (lining with parchment paper is a game-changer for fuss-free removal).
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined (no rogue spice clumps!).
In a separate bowl, whisk the pumpkin puree, milk, eggs (or flax eggs), oil, and vanilla until the mixture looks smooth and glossy—it should feel like silky fall magic.

Pour the wet ingredients into the dry. Using a spatula, fold gently until you only see a couple streaks of flour (really, overmixing is the quickest route to a tough loaf—just stop when things look evenly moistened).
Transfer the batter to your prepared pan. Give it a gentle tap on the counter to release any big air bubbles. If you’re feeling fancy, sprinkle a little extra cinnamon-sugar across the top for swirly marbling.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not raw batter). Oven temps vary, so start checking around 40 minutes.

Let the loaf cool in the pan for about 10 minutes. Meanwhile, melt 2 tbsp of butter and mix ¼ cup sugar with 1 tsp cinnamon in a small bowl.
Brush the warm loaf top with the melted butter, then sprinkle on that cinnamon-sugar blend while it’s still toasty so it sticks (that’s your ticket to donut-style crunch!).
Allow it to rest another 10–15 minutes, then slice warm (ooey-gooey!) or cool completely on a wire rack before storing.

Variations & Flavor Twists

Pumpkin-Chocolate Chip: Fold in ½ cup dark or semi-sweet chips for those melty little surprises.
Maple Glaze Finish: Whisk 1 cup powdered sugar with 2–3 tbsp real maple syrup and drizzle over cooled slices instead of cinnamon-sugar.
Streusel Crunch: Top the batter with a simple streusel (½ cup brown sugar, ¼ cup flour, 3 tbsp butter, ½ cup chopped pecans) before baking for extra texture.

Gluten-Free Twist: Swap in a cup-for-cup GF flour blend—no other changes needed.
Vegan Option: Use flax eggs, coconut oil, oat milk, and swap sugar for maple syrup (reduce milk by a couple tablespoons).
Spiced Nut Bread: Stir in ½ cup chopped walnuts or pecans and a pinch of cloves for a nuttier, spicier bite.

Storage & Reheating Tips

Room Temp or Fridge: Once fully cooled, wrap slices in plastic wrap or store in an airtight container—stays fresh for up to 5 days.
Freezer Friendly: Layer slices between parchment paper in a freezer bag. Freeze up to 3 months. Thaw on the counter or microwave for 15–20 seconds.
Reheating: Pop a slice in the toaster oven for a few minutes to bring back that just-baked crispness, or zap it in the microwave (10–15 seconds) for a quick warm-up.

Make-Ahead: Bake up to 2 days early, skip the cinnamon-sugar topping, then brush and sprinkle just before serving to keep it super-fresh.

Final Thoughts

Thanks so much for spending a few minutes in my kitchen—this Pumpkin Donut Bread has a special place in my heart (and my recipe box!). Whether you’re sipping coffee on a sleepy Sunday morning or sneaking a slice during homework time, I hope it brings you that cozy, comforting vibe we all crave this season. Got questions, tweaks, or stories about how your loaf turned out? Drop me a comment below—I read every single one and love hearing from you. Happy baking, friends!

Pumpkin Donut Bread

A fall-flavored quick bread that tastes just like your favorite pumpkin donut—a cozy sweet treat that doubles as a breakfast idea or afternoon pick-me-up.

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Prep Time 15

Cook Time 45

Total Time 1

Course Breakfast, Dessert

Cuisine American

Servings slices

Calories 250 kcal

Ingredients

1¾ cups all-purpose flour (King Arthur or Bob’s Red Mill)
1 cup granulated sugar (or coconut sugar for a deeper flavor)
1½ tsp baking powder

½ tsp baking soda
1 tsp kosher salt
2 tsp ground cinnamon

½ tsp ground nutmeg
¼ tsp ground ginger (optional but lovely)
1 cup pumpkin puree (Libby’s 100% Pure Pumpkin recommended)

½ cup whole milk (or almond milk for dairy-free)
2 large eggs, room temperature (or flax eggs for vegan: 2 tbsp flaxseed + 6 tbsp water)
¼ cup vegetable oil or melted coconut oil

1 tsp pure vanilla extract
2 tbsp melted butter
¼ cup cinnamon-sugar blend

Instructions

Preheat oven to 350°F and grease a 9×5-inch loaf pan (or line with parchment).
Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until no lumps of spice remain.
In a separate bowl, whisk pumpkin puree, milk, eggs, oil, and vanilla until smooth and glossy.

Pour wet mix into dry, folding gently with a spatula until just combined.
Transfer batter to the prepared pan and bake for 45–50 minutes until a toothpick comes out with moist crumbs.
Brush the top with melted butter, sprinkle cinnamon-sugar, and let cool before slicing.

Notes

For an extra flavor boost, let batter rest before baking, and feel free to experiment with variations like pumpkin-chocolate chip or maple glaze finish.