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A partially sliced loaf of a pumpkin bread recipe

Cinnamon Crusted Pumpkin Bread

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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!

Two slices of cinnamon topped pumpkin bread on a white plate

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.

A partially sliced loaf of a pumpkin bread recipe

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.

Slices of pumpkin bread on around white plate next to cinnamon sticks

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:

This recipe was first shared in November 2013. Text and photos were updated in 2020.

A partially sliced loaf of a pumpkin bread recipe

The Recipe: Cinnamon Crusted Pumpkin Bread

Moist and delectable pumpkin bread with a yummy cinnamon sugar topping!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 2 large loaves



  • 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


  1. 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.
  2. 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.
  3. 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.


Adapted from Paula Deen.
These loaves bake up with flat and crackled tops.

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 262Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 118mgCarbohydrates: 41gFiber: 1gSugar: 27gProtein: 3g


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40 comments on “Cinnamon Crusted Pumpkin Bread”

  1. I can’t believe I never commented on this bread! I’ve made it so many times! It’s DELICIOUS!

  2. 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.

  3. 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!

  4. only you could bring pumpkin bread up a level!! love the cinnamon sugar topping!!!

  5. That cinnamon crust is gorgeous! This pumpkin bread looks mad yummy. ๐Ÿ™‚
    By the way, I just started following you on twitter. ๐Ÿ™‚

  6. 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 ๐Ÿ™‚

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