Pumpkin Bread with Cinnamon Crust adds a fresh twist to your typical pumpkin bread expectation. The crunchy, cinnamon crust atop the moist pumpkin bread is the perfect mix of textures.
Pumpkin bread is one of the treats I look forward to most in the Fall.
You know when you find a recipe, and you feel the need to make it IMMEDIATELY. Well, this was the case for me with this pumpkin bread recipe.
There is a snickerdoodle twist to this bread. After pouring the batter into the cooking pan, you sprinkle a cinnamon sugar mixture on top. This mixture adds a wonderful layer of sweetness and crunchiness on top of the cracks in the loaf after cooking.
The recipe calls for grating a whole nutmeg. My local store had run out of whole nutmeg, so I used ground nutmeg, and it worked just fine, however, next time, I intend on trying it with the grated whole nutmeg. I bet it will kick the flavor up another notch.
The bread is SO moist, oh my goodness. I usually add walnuts and maybe chocolate chips to my pumpkin breads, but this is such a moist pumpkin bread, I'm glad I held back on additions, because, really, its perfect just as it is. There's enough flavor to hold its own.
- At the end of the baking time, be sure to put a toothpick in the batter pockets at the top of the bread. Because he bread rises so high, batter pockets form and you want to make sure this is cooked.
- Do not be shy with the sugar / cinnamon topping. If you think it needs more - go ahead and shake it on!
- Feel free to use ground nutmeg instead of a whole nutmeg. I could not a whole nutmeg and opted to use ground nutmeg. The results were still Fabulous.
This is a SUPER easy pumpkin bread recipe that is beyond delicious and so perfect for Fall. It is also the best pumpkin bread recipe I've found to date.
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Pumpkin Snickerdoodle Bread
Pumpkin Bread with Cinnamon Crust adds a fresh twist to your typical pumpkin bread expectation. The crunchy, cinnamon crust atop a the moist pumpkin bread is the perfect mix of textures.
- 1 15- ounce can 1 ¾ cups pumpkin puree
- ½ cup vegetable oil or melted butter (I used vegetable oil)
- 3 large eggs
- 1 ⅔ cups granulated sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon sea salt
- ¾ teaspoon ground cinnamon
- Heaped ¼ teaspoon fresh grated nutmeg my local store had run out of whole nutmeg - I used ground and it was fine
- Heaped ¼ teaspoon ground ginger
- Two pinches of ground cloves
- 2 ¼ cups all-purpose flour
- TO FINISH
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.
In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth.
Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined.
Add flour and stir with a spoon, just until mixed. Important to not over-mix.
Scrape into prepared pan and smooth the top. In a small dish, stir sugar and cinnamon together. Sprinkle over top of batter.
Bake bread for 65 to 75 minutes until a tester poked into all parts of cake come out batter-free, turning the cake once during the baking time for even coloring. (Because the bread rises so high, there are batter pockets at the top- make sure to stick the toothpick in these areas to ensure bread is fully cooked)
You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. I let mine cool in the pan - this helped the delicious sugar and cinnamon settle into the bread, rather than shake off.
Cake keeps at room temperature- be sure to cover with plastic wrap. Most of the bread disappeared in my house quickly after the bread had just finished cooling. The remaining five pieces, I placed on a plate with plastic wrap over it. The bread stored well and was just as delicious and moist the next day.
Slightly adapted from: Smitten Kitchen