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.
- 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
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 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.
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Serving Size:1 slice
Amount Per Serving: Calories: 262Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 118mgCarbohydrates: 41gFiber: 1gSugar: 27gProtein: 3g