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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. 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. You can also wrap the loaves in plastic wrap, then foil to freeze.

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

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. MMM cinnamon crusted? I’d bet this is so good without butter or anything on it! Just the way it is. Your bread turned out so beautiful!

  2. I love pumpkin bread and I can practically smell that gorgeous cinnamon crust!

  3. Pumpkin perfection! I’d be tempted to inhale this cinnamon sugar crusted bread, too =) How lucky Nick is, by the way, to have such a caring mom.

  4. Lots of nice warm spices, bet the kitchen smelled great:@)

  5. This loaf looks delicious. I love the cinnamon crust. I haven’t made a pumpkin loaf this year, so I will have to try this one.

  6. The crust would probably dissppear in a flash under my watch… it’s gorgeous Liz! And having a ravenous guy come back from college is awesome, he’s probably eating everything you make and that is always so rewarding, isn’t it?

  7. This is HEAVENLY! Gosh..I want this so badly!

  8. Just look at that wonderful cinnamon and sugar topping! D-lish!!! I’d like a big slice too please!

  9. Liz!
    love this! for me as well, when it’s Fall, I’m all about Pumpkin bread. . love it! Nick is a smart kid ๐Ÿ™‚ looks perfect!

  10. I love crusted cinnamon bread so adding pumpkin to the mix just makes it all that much better! I just bought a can of pumpkin and wasn’t sure what I’d make with it. Until now…

  11. I love pumpkin bread, and I can’t imagine anything better than one with a cinnamon crust on top. Pinning!

  12. Yes, please! My slices would be fat and plenty, as well. This sounds amazing (how could anything crusted in cinnamon not!?).

  13. I would certainly request this great looking pumpkin bread too. The cinnamon crust sounds wonderful. Maybe it will make an appearance for breakfast at my table over the weekend ๐Ÿ™‚

  14. I’ve right now half pumpkin in the kitchen. A Pumpkin Bread is really a solution to my problems ๐Ÿ™‚
    Cinnamom and pumpkin is a great combination of tastes.

  15. The cinnamon crust sounds perfect with this pumpkin bread. I hope you had a good visit with your son– how far away from home is college? It’s nice Thanksgiving break is right around the corner too!

  16. Oh yumโ€ฆI adore pumpkin bread, I love the crusty top on this one. I need to do some baking!

  17. Lizzy,
    I love pumpkin bread and the cinnamon crust just adds another wonderful dimension. I’ll have to put on my thinking cap to figure out what I’m going to submit to twelve loaves this month.

  18. Cinnamon crusted are two beautiful words which both describe and enhance the beauty of your bread. Wow Liz! I’d love a slice right now.

  19. Beautiful Liz! And you are the best mom =)

  20. Liz, this looks so great. It is a great side to serve with so many things. Thx for sharing.

  21. 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!

  22. 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???

  23. I’m sure I’d pick off most of the crust and I can imagine how great this smells.

  24. Looks like an amazing pumpkin bread… hope you son enjoyed. ๐Ÿ™‚

  25. 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 ๐Ÿ™‚

  26. 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!

  27. 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 Thanksgivingโ€ฆ 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. ๐Ÿ™‚

  28. This pumpkin bread looks absolutely gorgeous. The cinnamon crust on top?! LOVE it!

  29. I never had pumpkin bread until I was an adult. This looks wonderful and I especially love the cinnamon sugar topping!

  30. 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…:)

  31. 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™‚

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

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

  34. 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!

  35. 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.

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

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