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!

Cinnamon Crusted Pumpkin Bread

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 shaking up the spices 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.

Cinnamon crusted pumpkin bread would be perfect for your Thanksgiving breakfast, or if my kids had their way, any breakfast of the year.

A couple of things you might need to make this pumpkin bread recipe:

USA Pan Bakeware Loaf Pan

10 Piece Nesting Glass Mixing Bowl Set

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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

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 nutmeg
• 1/8 teaspoon cloves

Topping:

• 3 tablespoons sugar
• 1 tablespoon cinnamon

Instructions

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, nutmeg, and cloves. Add flour mixture to pumpkin mixture and mix till 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.

Notes

!Adapted from Paula Deen

Nutrition Information:

Yield:

24

Serving Size:

1 slice
Amount Per Serving: Calories: 262 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 31mg Sodium: 118mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 1g Sugar: 27g Sugar Alcohols: 0g Protein: 3g

In addition to my easy pumpkin bread recipe, here are the other TwelveLoaves recipes for the month:

• Cinnamon Doughnut Muffins by Dorothy at Shockingly Delicious
• Cinnamon, Orange and Chocolate Chip Bread by Deepti at Bakingyummies
• Cinnamon Swirl Pumpkin Rolls by Karen at Karen’s Kitchen Stories
• Honey Spice Bread by Holly at A Baker’s House
• Persimmon Gingerbread Muffins with Caramel Drizzle by Krista at A Handful of Everything
• Spiced Buns by Renee at Magnolia Days
• Sumac Spicy Crackers by Rossella at Ma che ti sei mangiato
• Ginger Pull-Apart Bread by Lora at Savoring Italy
• Plus, check out my Classic Pumpkin Bread Recipe, Mini Pumpkin Breads, and Cream Cheese Filled Pumpkin Bread.

#TwelveLoaves November-Spice. October #TwelveLoaves was about baking with Root Vegetables. It was quite a delicious month! Temperatures are dropping and it is the right moment to explore bread and SPICE! Share your November Spice Bread (yeast or quick bread). Let’s get baking!