Cinnamon Crusted Pumpkin Bread
Cinnamon crusted pumpkin bread is a delicious twist to a traditional pumpkin bread recipe! It makes me a wee bit wary when I shake up our tried and true pumpkin bread recipe. But no worries, as this Easy Pumpkin Bread Recipe was a hit!
Easy Pumpkin Bread Recipe
A week before Nick’s fall break from college, I inquired about any food favorites he’d like me to prepare. He pondered this for a few seconds and quickly came up with pumpkin bread. Coincidentally, this was one of the foods I craved when I was first away from home, too.
Steak and pork chops made the shortlist, too, but those were a given. He’d been cooking for himself and I think he and his buddies hadn’t advanced past Sandwich 101. I kicked this recipe up a notch and made Cinnamon Crusted Pumpkin Bread.
Best Pumpkin Bread Recipe
Well, it was no surprise when loaf number one disappeared in a flash. Number two was hidden deep in the freezer for Nick to take back to his apartment. You should see the thick slices that made their way to my kids’ breakfast plates. I was concerned that veering from my tried and true recipe and the sprinkling of cinnamon sugar might dampen the appeal of these loaves, but not at all. This Cinnamon Crusted Pumpkin Bread was inhaled.
How to make pumpkin bread
If you’re new to making quick bread, which is bread made with baking soda and/or baking powder instead of yeast. The batter does not require proofing or resting time like a yeast dough. The procedure for quick bread, like a pumpkin bread recipe, is generally very similar.
- First, beat or whisk together the liquid ingredients like the eggs, water, oil and in this case, pumpkin.
- Next, whisk together all the dry ingredients like flour, sugar, baking soda, spices, and salt.
- Then add the dry ingredients to the wet ingredients and mix until combined. Do not use a mixer or whisk vigorously.
- This will over-activate the gluten and add air to the batter. This can result in tunnels throughout the loaf and small air pockets. When making muffins, over-mixing causes them to bake up with peaked tops instead of rounded tops.
- Divide the batter into 2 prepped loaf pans filling 2/3-3/4 full. Sprinkle the tops with cinnamon sugar.
- If you have any extra batter, put it in a ramekin or two for some muffins. Bake for about 20 minutes.
How do you know when your pumpkin loaf is done?
Using a toothpick is the best test. When I opened the oven at the 1-hour mark, I could see visible uncooked batter in one of the cracks. I didn’t even need to poke with a toothpick to see it needed more time. I added 15 minutes, then another 10 minutes as I had overfilled my pans (see the note above on how deep to fill your pans!).
Before I pulled the loaves out of the oven after seeing no sign of any batter, I inserted a toothpick in a number of spots in the middle of both loaves. It came out clean, without any batter or crumbs, so I knew the bread was done.
Can you freeze pumpkin bread?
Definitely! Pumpkin bread keeps well at room temperature about 3 days and a little longer in the refrigerator. But you might like to freeze the second loaf for later.
Make sure the bread is cooled completely. Then place it in a freezer-safe Ziploc bag, remove any excess air and place it in the freezer. Alternatively, you can also wrap the loaves in plastic wrap, then foil to freeze.
Make sure to mark the date you freeze the bread on the bag.
Your pumpkin loaf will keep at least 3 months in the freezer. You can easily defrost the bread overnight in the refrigerator.
Note: These pumpkin loaves bake up with a flat, crackled top, instead of the typical rounded top quick bread. This is normal for this recipe!
Cinnamon crusted pumpkin bread would be perfect for your Thanksgiving breakfast, or if my kids had their way, any breakfast of the year.
More Bread Recipes You’ll Love:
- Pumpkin Zucchini Bread from Spend with Pennies
- Classic Pumpkin Bread Recipe
- Mini Pumpkin Bread
- Cream Cheese Filled Pumpkin Bread
- Pumpkin Bread with Apples
- Southern Peach Bread
- Apple Bread Recipe
- Plus more of my Favorite Pumpkin Recipes
- More Easy Bread Recipes
This recipe was first shared in November 2013. Text and photos were updated in 2020.
Cinnamon Crusted Pumpkin Bread Recipe
Moist and delectable pumpkin bread with a yummy cinnamon sugar topping!
Ingredients
Bread:
- 1 (15-ounce) can pumpkin
- 1 cup vegetable oil
- 2/3 cup water
- 4 large eggs
- 3 1/3 cups flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
Topping:
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- 1 teaspoon salt
Instructions
- Preheat oven to 350º. Grease two 8 x 5-inch loaf pans, line bottom of pans with parchment, then grease the top of the parchment. In a large bowl, beat together pumpkin, oil, water, and eggs until smooth.
- In another bowl, whisk together flour, sugar, baking soda, cinnamon, allspice, cloves, and salt. Add flour mixture to pumpkin mixture and mix until combined. Mix together cinnamon and sugar in a small bowl.
- Pour into pans, sprinkle with cinnamon and sugar mixture, and bake for 1 hour, or until a toothpick inserted in center comes out clean. Let cool in pans 10 minutes then remove to wire rack to cool completely.
Notes
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Nutrition Information:
Yield:
24Serving Size:
1 sliceAmount Per Serving: Calories: 262Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 118mgCarbohydrates: 41gFiber: 1gSugar: 27gProtein: 3g
40 Comments on “Cinnamon Crusted Pumpkin Bread”
I can’t believe I never commented on this bread! I’ve made it so many times! It’s DELICIOUS!
Thanks so much for your review, Jonathan! Making it again today…perfect Sunday baking project!
How do you store this so the top remains crunchy?
Hi, Heidi,
Due to the moistness of the loaf, it’s nearly impossible to keep the top crunchy. You could try slicing and freezing those slices you won’t eat the first day, but I’m not sure that is a sure fire solution either. If you’re planning to serve it to company, I’d recommend baking it on the day you plan to eat it. Wish I could be of more help.
Cinnamon Crusted Pumpkin Bread smelled, looked and tasted delicious! The cinnamon sugar, crusted top is unique and very tasteful and even a picky eater will want to try this! Thanks for this recipe, it taste like it looks, scrumptious!
Thanks so much for the review, Sandy! I’m so pleased you made this bread and even more thrilled that you enjoyed it. Hope you have a terrific Thanksgiving.
only you could bring pumpkin bread up a level!! love the cinnamon sugar topping!!!
That cinnamon crust is gorgeous! This pumpkin bread looks mad yummy. 🙂
By the way, I just started following you on twitter. 🙂
There is nothing about this recipe that I don’t love it sounds and looks delicious, and the cinnamon crust I bet was really, really good 🙂
You had me at “crusted.” Sold!
There are three pumpkins still on the front step that need roasted and pureed. I think a lot of the puree will be made into this bread. (I bet it freezes great…we will see…:)
I never had pumpkin bread until I was an adult. This looks wonderful and I especially love the cinnamon sugar topping!
This pumpkin bread looks absolutely gorgeous. The cinnamon crust on top?! LOVE it!
Isn’t it great fun to bake for college break? My son and his four best friends invaded our home in mid-October. It felt like Thanksgiving… hours in the kitchen, cooking, laughing, talking and eating. Then clean up just to start it over again. The college kids included my younger kids in the fun and we all wished it could go on a few more days.
As to the recipe, YUM!!!! It’s the first recipe to make my Thanksgiving board on Pinterest. 🙂
Liz, loving absolutely everything about this recipe and the whole post – your recipes with all those lovely, warm spices and the cinnamon sugar on top of the loaf sounds fantastic!
Nick has great taste just like his mom, this bread sounds amazing! I love that it is spiked with even more fall spices – would definitely enjoy a few slices of this for my breakfast too 🙂
Looks like an amazing pumpkin bread… hope you son enjoyed. 🙂
I’m sure I’d pick off most of the crust and I can imagine how great this smells.
I couldn’t wait to make this and I didn’t!
2 loaves ready for Saturday breakfast. Now…how many will still be there in the morning???
That’s funny that this was also your favorite treat. Nick has good taste! Fantastic loaf, Lizzy. My kids also adore pumpkin bread. Now I will make your lovely cinnamon crusted version. Thank you for being a part of #TwelveLoaves, Lizzy!