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 3/4 cups pumpkin puree
- 1/2 cup vegetable oil or melted butter (I used vegetable oil)
- 3 large eggs
- 1 2/3 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon sea salt
- 3/4 teaspoon ground cinnamon
- Heaped 1/4 teaspoon fresh grated nutmeg my local store had run out of whole nutmeg - I used ground and it was fine
- Heaped 1/4 teaspoon ground ginger
- Two pinches of ground cloves
- 2 1/4 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