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5 from 1 vote

Cinnamon Topped Pumpkin Bread Recipe

Prep Time20 minutes
Cook Time1 hour
Cool Time1 hour
Total Time2 hours 20 minutes
Course: Bread
Cuisine: American
Servings: 12 slices
Calories: 331kcal
Author: Andrea


  • 1 3/4 cup all purpose flour
  • 1 cup sugar
  • 1/2 cup brown sugar packed
  • 1/3 cup water
  • 1/4 cup oil
  • 1/4 cup butter
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract

For the Topping

  • 1 tbsp flour
  • 5 tbsp brown sugar
  • 1 tbsp butter
  • 1 tsp cinnamon
  • 1/4 cup pecans chopped, optional
  • 1/4 cup cinnamon baking chips optional


  • Preheat oven to 350 degrees. Spray one 9x5-inch loaf pan with baking spray. Set aside.
  • In the bowl of a stand mixer, beat together butter, oil, and sugars. Mix until smooth. Add pumpkin puree, water, and vanilla, mix until smooth. Add in one egg at a time, mixing after each addition.
  • In a medium mixing bowl, combine flour, baking soda, cinnamon and pumpkin pie spice. Whisk together. With mixing speed on low, gradually add dry ingredients. Mix until just incorporated.
  • Pour batter into prepared pan. Set aside.

To Make the Topping

  • In a small mixing bowl, combine flour, sugar and cinnamon. Cut in cold butter with a pastry blender. The mixture should resemble coarse crumbs. Sprinkle on top of batter along with nuts and cinnamon chips.
  • Place in oven and bake for 1 hour. The topping will begin to darken but should not burn. Remove from oven and let cool in pan on a wire rack for 1 hour before removing.


Serving: 12serving | Calories: 331kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 312mg | Potassium: 99mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3365IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg