Cast Iron Pumpkin Bread With Cinnamon Sugar Topping
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Cast Iron Pumpkin Bread is soft, moist and packed with warm pumpkin spice flavors, finished with a crunchy cinnamon sugar topping that baked up sweet and crisp. This easy pumpkin bread recipe is baked right in a cast iron skillet to make a perfectly crisp edge and tender center.
Cast Iron Pumpkin Bread Reasons To Love
I don’t know why I wait until Fall every year to make all of my favorite pumpkin desserts. This skillet pumpkin bread is so easy to make with just a few pantry staple ingredients and a can of pumpkin puree. If you love quick breads like pumpkin bread, try switching it up an bake in a cast iron skillet.
This cast iron pumpkin bread is perfectly seasoned like a sweet pumpkin pie and baked to crisp, golden perfect like my cast iron gingerbread.
Ingredients For Cast Iron Pumpkin Bread
- Neutral Oil– canola, vegetable, or avocado oil are all good options
- Pumpkin Puree– canned pumpkin puree works great, if you the puree you are using is extra watery, dap the puree with a paper towel to sop up some of the liquid
- Brown Sugar and White Sugar– adds sweetness to the pumpkin bread
- Egg– room temperature large egg
- Vanilla– pure vanilla or vanilla bean paste for the best flavor
- All Purpose Flour
- Baking Powder and Baking Soda– for leavening the pumpkin bread
- Pumpkin Pie Spice– homemade or store bought
- Salt– balances out the sweet flavor
⭐️ Full ingredient measurements and recipe instructions can be found in the recipe card at the bottom of this post.
How To Make Pumpkin Bread In A Cast Iron Skillet
- Make the cinnamon sugar topping– in a small bowl combine the sugar and cinnamon
- Prepare the pumpkin bread batter– in a large mixing bowl, whisk together the oil, pumpkin puree, brown sugar, white sugar, and egg until combined. Add in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Continue to whisk until a wet batter is formed.
- Prepare for baking– butter a 10 inch cast iron skillet and sprinkle some of the cinnamon sugar mixture over the bottom and sides of the pan.
- Bake the pumpkin bread– pour the batter evenly into the prepared cast iron skillet and spread out with a spatula, sprinkle more cinnamon sugar over the batter. Bake for 15-20 minutes until a toothpick comes out clean when poked in the center of the bread.
Allow the pumpkin bread to cool for at least 10 minutes before digging in! Check out the image below for a simple way to slice a round pumpkin bread into simple slices. Start by slicing into triangles by slicing diagonally across the pan. Then slice from the bottom center to the edge for smaller triangle slices.
How to Serve and Store Pumpkin Bread
- to serve skillet pumpkin bread top with sweetened whipped cream or scoops of vanilla ice cream
- to store any leftover pumpkin bread with cinnamon topping, remove from the cast iron skillet and place in an airtight container or bag, store on the counter top for up to 3 days. This can also be frozen for up to 3 months.
FAQs for the Best Cast Iron Pumpkin Bread
Absolutely! Baking pumpkin bread in a cast iron skillet is so easy and makes a beautiful crisp crust with a soft, moist center.
Yes, this can be baked in an 8 x 4 inch bread pan or in an 8 x 8 inch baking dish. You will need to adjust the cooking time depending on the pan that you use.
Do not over mix the batter before baking and check for doneness as the cooking time gets closer. Every oven bakes differently.
Check for doneness by putting a toothpick in the center and if it comes out clean, the bread is done.
Other Baked Cast Iron Skillet Recipes To Try:
Cinnamon Sugar Pumpkin Bread
Equipment
Ingredients
- 1/2 cup neutral oil canola, vegetable, avocado
- 1/2 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice recipe
- 1/2 teaspoon salt
Cinnamon Sugar Mix
- 1/4 cup white sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350º F and butter a 10 inch cast iron skillet
- In a small, bowl mix together 1/4 cup white sugar and 2 teaspoons cinnamon. Sprinkle 1-2 tablespoons of this mixture in the bottom and sides of the buttered cast iron skillet.
- In a large mixing bowl whisk together 1/2 cup neutral oil, 1/2 cup canned pumpkin puree, 1/2 cup brown sugar, 1/4 cup white sugar, 1 egg, and 1 1/2 teaspoons vanilla. Stir until sugars are dissolved and well incorporated.
- To the pumpkin mixture add in 3/4 cup all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. Whisk to combine.
- Pour the pumpkin bread batter into the prepared skillet and spread evenly with a spatula in the pan. Sprinkle more cinnamon-sugar over the top of the batter.
- Bake for 35-40 minutes, until a toothpick comes out clean. Cool in the pan before serving.
Notes
- Nutrition facts are just an estimate of the ingredients listed in the recipe.
- No cast iron skillet? This can be baked in an 8 x 8 inch glass baking dish or 8 x 4 inch bread pan.
