This homemade pumpkin donut bread is baked with real pumpkin and pumpkin spice and then topped with a buttery cinnamon and sugar topping! That crispy, crackly cinnamon sugar crust reminds of our favorite pumpkin donuts!
Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray.
Add the flour, brown sugar, sugar, pumpkin pie spice, baking soda, salt, and baking powder to a large mixing bowl and whisk to combine.
To a smaller bowl, add the pumpkin, oil, and eggs, Whisk well to combine.
Pour the pumpkin mixture into the dry ingredients and stir until just combined.
Spread the batter into the prepared loaf pan and bake for 60-70 minutes or until a tester comes out clean.
Cool for 10 minutes in the pan before removing to a wire rack set over a sheet pan.
Brush the top and sides of the bread with melted butter.
Combine the sugar and cinnamon in a small bowl.
Sprinkle liberally over the top and sides of the bread to coat, letting excess cinnamon sugar fall to the pan below.
Let cool for 1 hour before slicing and serving.
Notes
The butter brushed on the outside of the bread gives the bread a rich flavor and helps the cinnamon sugar stick to it, helping mimic the texture and flavor of a cinnamon sugar donut. This recipe doubles easily - make one loaf for you and one to give to friends or family.Store in an airtight container for 4-5 days at room temperature. To freeze, wrap tightly in plastic wrap and foil and freeze for up to 3 months.