Cinnamon Crunch Pumpkin Bread

About 7 months ago I created a Cinnamon Crunch Banana Bread recipe and I fell deeply in love! I know I had to “crunchify” all my quick bread recipes now and with it being Fall it’s pumpkin’s turn. What’s not to like? Moist (sorry…I know a lot of people hate that word but what else do you say? Lol) and lightly spiced cake made even better with the crunch of cinnamon sugar and butter. 

Of course, you could always skip the butter and cinnamon sugar exterior (but why would you??) because the pumpkin bread on its own is delicious.  This recipe yields two loaves so you could always cinnamon sugar one and leave the other plain. When left plain it’s great served warm with a little butter. 

This bread is extra moist with just a half cup of oil (for two loafs!) because of the pumpkin and applesauce. I also tent the bread lightly with foil while it cools which locks in the moisture even more. 

Hope you enjoy it!

Cinnamon Crunch Pumpkin Bread 

1- 15oz can pumpkin (NOT pumpkin pie filling)

4 eggs

1/2 cup neutral tasting oil

1 1/2 cup applesauce 

1 1/2 cups brown sugar

1 1/2 cups granulated sugar 

1 tb Vanilla extract 

3 1/2 cups all purpose flour 

2 tsp baking soda

1 tsp salt 

2 tsp cinnamon 

1 tsp nutmeg 

1 tsp ginger I

Coating

1 cup Granulated sugar

1 1/2 tsp. Cinnamon

1 stick Butter, melted 

Whisk together the pumpkin, eggs, applesauce, oil, sugars, and vanilla until well combined. 

In a large bowl stir together the dry ingredients. Pour in the wet ingredients and gently fold to combine. Do not overmix or your bread will be tough. (This goes for all quick breads) 

•Preheat oven to 325 and prepare two 9x5 loaf pans with nonstick spray or shortening. 

•Divide the batter into the two prepared loaf pans and bake at 325 for 1 hour or until the center is completely set and a toothpick comes out clean. Low and slow is the way to keep your bread from getting to dark and crispy before it is cooked all the way through. 

•Remove loaves from pans and cool on wire rack

*Optional Step* Lightly tent the loaves on the cooling rack with foil until cool. This helps lock in moisture. 

•Mix your cinnamon and granulated sugar together and transfer to a plate or container large enough for an entire loaf to fit into. 

•Brush your loaf with melted butter and roll and press it into the cinnamon sugar mixture, coating the top and sides of the loaf. 

•I like to give the sides of the loaf just one coating, but 2-3 coats of butter and sugar on the top of the bread. Do whatever you prefer! I like a thick, crunchy sugar crust on top. I also like to end with butter brushed on the top of the bread. This will keep the cinnamon sugar from sprinkling off and “glues” the crust in place so to speak.