Cinnamon Sugar Topped Pumpkin Spice Bread 🎃🍁 is an EASY quick bread that bakes up super soft, tender, and moist with plenty of warm fall flavor! The slightly crunchy cinnamon-sugar topping is the best part and adds the perfect contrast to every bite. Made as mini loaves, they bake quickly and are perfect for fall snacking, gifting, or entertaining! Or bake as a single large loaf.
Easy Cinnamon Sugar Pumpkin Bread Recipe
- Moist, homemade pumpkin bread is such a quintessential fall treat. A slice of freshly baked pumpkin bread with warm coffee or tea in hand is wonderful. And if you can do enjoy it while sitting on the couch curled up with a blanket, even better.
- Rather than making one big loaf, I made three mini loaves. Mini food is my jam. Moist, homemade pumpkin bread is such a quintessential fall treat.
- If you’d rather make one regular loaf, I’ve included instructions for that too, so you can bake it whichever way works best for you.
- The bread is soft, tender, warmly spiced, and full of classic pumpkin flavor. It’s the kind of easy fall baking recipe that makes the whole house smell amazing.
Beth G. said:
This was a hit at Thanksgiving! Vegan and non-vegan enjoyed it! Did I mention that I put pecans on top? They got toasted and so, so good. 😊
Abbey said:
Omg!! This was sooo good. I have accidentally eaten half the tray already. I will definitely be saving this recipe and making it million times haha
Pumpkin Spice Bread Ingredients
- All-purpose flour, baking powder, pumpkin pie spice, and salt: These dry ingredients give the bread structure, help it rise, and add classic pumpkin spice flavor. Pumpkin pie spice is usually a blend of cinnamon, ginger, nutmeg, cloves, and other warm spices.
- Granulated sugar, light brown sugar, pumpkin puree, vegetable oil, molasses, and Vanilla extract: These make the bread soft, moist, sweet, and full of rich fall flavor. Use pure pumpkin puree, not pumpkin pie filling, because pie filling is already sweetened and spiced.
- Unsweetened vanilla almond milk: I use Silk Unsweetened Vanilla Almondmilk often, but any unsweetened, fairly neutral-flavored milk should work.
- Optional mix-ins: Mini chocolate chips, chopped nuts, or dried fruit would all be great additions. Start with a modest amount, see how the batter looks, and add a little more if needed.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pumpkin Spice Bread
- Stir together the wet ingredients in one bowl and the dry ingredients in another.
- Combine the wet and dry ingredients, mixing just until the pumpkin bread batter comes together.
- Divide the batter between mini loaf pans, then sprinkle generously with cinnamon sugar. Tip: If you’d like to top the loaves with a crumble or streusel topping, you can! Use the topping from either my Apple Pie Bread or Pumpkin Crumb Cake. Both toppings will work for this pumpkin bread.
- Bake until the loaves are set and a toothpick inserted in the center comes out clean, checking early since mini loaves bake quickly.
Making One Loaf Rather Than Mini Loaves
This cinnamon pumpkin bread can be made as a single loaf instead of three minis. You’d want to use a 9×5-inch loaf pan and it will likely need 55-60-ish minutes in the oven (since the mini loaves need about 40 minutes). Bake until it’s done using the toothpick test, whatever that means on the clock.
Cinnamon Sugar-Topped Pumpkin Spice Bread
Video
Equipment
- 3 5x3x2 mini loaf pans OR
Ingredients
Bread
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt, or to taste
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¾ cup pumpkin puree, not pumpkin pie filling
- ⅓ cup vegetable oil, canola oil, or liquid-state coconut oil (melt in microwave if necessary to liquify)
- ¼ cup Silk Unsweetened Vanilla Almondmilk , (or your favorite kind of milk such as 2%, oatmilk, soy, etc.)
- 2 tablespoons mild or medium molasses
- 2 teaspoons vanilla extract
Cinnamon Sugar Topping
- 3 tablespoons granulated sugar, divided 3 ways
- 1 ½ teaspoons cinnamon, divided 3 ways
Instructions
- Preheat oven to 400F. Spray three 5x3x2-inch mini loaf pans very well with floured cooking spray or grease and flour the pans; set aside.
- To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.
- To a separate large bowl add the sugars, pumpkin, oil (I used coconut) milk, molasses, vanilla, and whisk until combined.
- Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
- Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.
- Evenly sprinkle 1 tablespoon sugar over each of the 3 pans.
- Evenly sprinkle 1/2 teaspoon cinnamon over each of the 3 pans and place pans on a baking sheet (easier than dealing with 3 separate small pans in a hot oven).
- Bake for about 40 to 43 minutes, or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Baking Tips – Start checking at 30 minutes because all mini pans, ovens, and climates vary. If you think that the top of the loaves are browning a bit too quickly before the centers are setting, loosely drape a large sheet of aluminum foil over the top of all the loaves which will reduce the browning on top.
- Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Pumpkin Bread Recipes:
My FAVORITE PUMPKIN RECIPES on my blog!
My cookbook, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and there are over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon to check it out!
The Best Pumpkin Chocolate Chip Bread – Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that’s the BEST!
Cream Cheese-Filled Pumpkin Bread – Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!
Mini Pumpkin Chocolate Chip Loaves — Super soft, tender, moist pumpkin bread that’s loaded with chocolate chips!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!
Pumpkin Nut Bread with Crumble Topping — Super soft, tender, moist pumpkin bread with a pecan crumble topping!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and perfect for entertaining or gift-giving!!
Vegan Pumpkin Bread with Streusel Topping — Moist pumpkin bread is flavored with five kinds of spices for maximum fall flavor and topped with an irresistible streusel topping!
Pumpkin Banana Bread — This pumpkin banana bread is topped with a homemade browned butter frosting. It’s super moist thanks to the mashed bananas, pumpkin, yogurt, and melted butter in the batter!
Originally posted September 11, 2017 and reposted September 17, 2021 and October 4, 2024 with updated text.
Absolutely fantastic vegan or not it’s perfect! I’ve made it with regular milk in place of the almond or coconut and people rave about it and want the recipe!! ❤️
Thanks for the 5 star review, Brenda, and I love hearing that people rave about this bread and want the recipe – the best kind of compliment!
If I could give this recipe more stars, I would. So easy, tasty, light and moist.
Thanks for the more-than-5-stars review, Angela! I am so glad it’s a big winner for you and great to see you making a pumpkin recipe in the spring/summer 🎃 Me too!
Hi, can I use gluten-free flour instead of regular flour and what would be the ratio please?
If you use a cup for cup GF that’s intended for baking, it would be the same amount I presume, although I have not tested it. You need GF that’s specifically intended for baking. https://amzn.to/4fHyjGW
Super easy recipe!!
I made this in one big loaf. Checked it after 45 minutes and it was already starting to burn a little on top and on the sides. I greased the pan but didn’t realize it said to use flour too..could be the problem
The bread still tasted delicious, I don’t mind the extra crispness but next time I’ll start checking it at the 35 minute mark
Thanks for the 5 star review, Lisa, and I’m glad this was easy. As far as making it as 1 big loaf rather than 3 small ones, yes, after 45 mins in a 400F, I can definitley see how this would get a little overly crispy. Next time bake for less time, and/or tent the pan with foil after about 35-40 mins. And if you think your oven runs hot, you could turn the temp down to 375F possibly. Although messing with oven temps is another maneuver to then contend with that I would not do, if possible.
Hits the fall craving spot!
Thanks so much for the 5 star review, Sherry, and I’m glad it hits the fall craving spot!
THE BEST pumpkin bread I have ever made!!!! So little and fluffy and doesn’t take as long to bake as other bread recipes. It also works for banana bread!
Thanks for the 5 star review, Alyssa, and I am glad to hear this is the BEST pumpkin bread that you’ve ever made and that you’ve tested it as banana bread, too!
Fabulous
Thank you!
What happened to your printout of the recipes???? The headlines almost disappear and all generally look nothing like thew recipes on screen and what they previously looked like when printed out. Terrible to lookout when trying to follow when cooking. Very disappointing!!! Look at your older printouts. I was a magazine designer for 35 years so this really jumps out at me. Recipes are still fine but are hard to follow.
Hi Gerry I recently starting including coupons on the printouts as a service to my audience. I am sorry that cosmetically you’re not a fan. We are working on some aesthetic design changes in the coming months.
Nice
can I use regular milk for this recipe cuz I don’t buy Unsweetened Vanilla Almond milk
Yes regular milk is fine.
I made this bread and unfortunately it only tastes like molasses. Perhaps it was the wrong type of molasses, because the bread was quite dark and I cannot pick up on the pumpkin flavor. I will try it again to use the rest of the can of pumpkin. I am going to buy a different (lighter colored) molasses and consider reducing the amount of molasses. Thank you.
Yes you probably used blackstrap or a very bold molasses. Use this one https://amzn.to/3SU2gas
OR just omit it.
There’s only 2 tablespoons in the whole batch so really it should not have turned the bread very dark or overpowered the taste that dramatically but just omit or reduce for next time.
This was a hit at Thanksgiving! Vegan and non-vegan enjoyed it! Did I mention that I put pecans on top? They got toasted and so, so good. 😊
Really, really good. I doubled the recipe so that I could use a whole can of pumpkin. Decreased the molasses by a Tbs since I’m not a huge fan of that flavor. The mini loaves were done in 30 min. Texture and flavor is fantastic! Hope my vegan guest at Thanksgiving likes it, too.
Really, really good. I doubled the recipe so that I could use a whole can of pumpkin. Decreased the molasses by a Tbs since I’m not a huge fan of that flavor. The mini loaves were done in 30 min. Texture and flavor is fantastic! Hope my vegan guest at Thanksgiving likes it, too.
Thanks for the 5 star review and glad the texture and flavor is fantastic!
This was a hit at Thanksgiving! Vegan and non-vegan enjoyed it! Did I mention that I put pecans on top? They got toasted and so, so good. 😊
Glad that this was a hit at your Thanksgiving with everyone!
Hi Averie,
I made these today. You said to fill the 3 pans 2/3 full. My batter was not even half way up in the pan. I used the same pans you recommend. I also have hard edges. I will turn oven down to 375 and check them at 25 minutes.
Thanks for any idea why I did not get my pans at least 2/3 full
Gayle