Tall Crackly-Top Pumpkin Bread Recipe with Cinnamon Sugar
This easy pumpkin bread recipe delivers a tall, moist loaf with a heavy hand of spices and a signature crackly cinnamon-sugar crust. The ultimate fall quick bread.
Most versions of this seasonal classic fall flat, but this pumpkin bread recipe is engineered for height and a specific, shatteringly crisp top. By using oil for fat and a high initial hit of heat, we ensure a moist pumpkin bread that doesn't feel like a heavy brick of squash.
This is an easy pumpkin bread that relies on pantry staples and a full can of pumpkin puree—no leftover half-cans lingering in the fridge. The secret to the bakery-style finish is a generous layer of cinnamon sugar applied right before the loaf hits the oven, creating a deep fissure and a sweet, crunchy lid.
I don't believe in subtle spices when it comes to fall baking. This loaf is aggressively seasoned with ginger, clove, and nutmeg to cut through the richness of the brown sugar, making it the only pumpkin bread recipe you'll actually keep on permanent rotation.
Ingredients
Dry Ingredients
- 1 3/4 cups (220g) All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Fine sea salt
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
Wet Ingredients
- 1 can (15 oz / 425g) Pumpkin puree (not pie filling)
- 1/2 cup (120ml) Neutral oil (canola, vegetable, or grapeseed)
- 2 large Eggs, room temperature
- 1 cup (200g) Light brown sugar, packed
- 1/2 cup (100g) Granulated sugar
- 1 teaspoon Vanilla extract
Cinnamon Sugar Topping
- 1 tablespoon Granulated sugar
- 1 teaspoon Ground cinnamon
Instructions
- 1
Preheat your oven to 375°F (190°C) and grease a 9x5-inch loaf pan with butter or non-stick spray, lining the bottom with parchment paper for easy removal.
- 2
Whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl until no clumps remain.
- 3
Combine the pumpkin puree, oil, eggs, brown sugar, granulated sugar, and vanilla in a large bowl, whisking vigorously until the mixture is completely smooth and emulsified.
- 4
Fold the dry ingredients into the wet ingredients using a spatula, stirring just until the last streaks of flour disappear; do not overmix or the bread will be tough.
- 5
Transfer the batter to the prepared loaf pan and smooth the top with the back of a spoon.
- 6
Stir the topping ingredients together in a small ramekin and sprinkle evenly over the entire surface of the batter.
- 7
Bake at 375°F (190°C) for the first 10 minutes to help the crust set and rise, then lower the oven temperature to 350°F (175°C) without opening the door.
- 8
Continue baking for another 45–55 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs.
- 9
Cool the bread in the pan for 15 minutes before using the parchment handles to lift it onto a wire rack to cool completely.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 285 kcal
- Protein
- 3.5 g
- Carbs
- 44 g
- Fat
- 11.5 g
- Fiber
- 2.1 g
- Sugar
- 28 g
- Sodium
- 235 mg
Tips
- → Use a metal loaf pan if possible; glass or ceramic pans hold heat differently and often result in a gummy center or over-browned edges.
- → Check your baking soda freshness by dropping a pinch into vinegar; if it doesn't fizz aggressively, your loaf won't get that tall, signature crack.
- → Wait until the loaf is completely cool before slicing. Quick breads carry a lot of moisture, and cutting in early lets steam escape, which can dry out the remaining loaf.
FAQ
Why does my pumpkin bread sink in the middle?
This usually happens if the bread is underbaked or if there is too much leavening. Ensure your oven is calibrated and use a skewer to check the deepest part of the loaf before removing it.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugars and spices that will throw off the ratios of this recipe. Stick to 100% pure canned pumpkin.
How do I store this pumpkin bread to keep it moist?
Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. It actually tastes even better on day two as the spices meld.
Can I add mix-ins like chocolate chips or walnuts?
Absolutely. Fold in up to 1 cup of semi-sweet chocolate chips or chopped toasted walnuts at the very end of the mixing process.
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