Cinnamon Sugar-Topped Pumpkin Spice Bread — 🎃🍁🍂 Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping that is the BEST part! The mini loaves are EASY, they bake quickly, are brimming will fall flavors, and totally IRRESISTIBLE (and accidentally vegan)!
Table of Contents
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 (I’ve given instructions on how to make one regular loaf as well!). Mini food is my jam.
These adorable little cinnamon pumpkin bread loaves are brimming with the flavors of fall like pumpkin pie spice and molasses. Plus, they have a cinnamon sugar topping that gets slightly crunchy while the loaves bake. It’s the perfect contrast to the soft, tender, ultra moist pumpkin bread.
It tastes more like cake than bread, which I’ll never complain about.
This cinnamon sugar pumpkin bread recipe is easy, you don’t even need a mixer, and it’s great if you’re trying to get friends and family together around this time of the year and have something for everyone to eat and enjoy.
Here’s what readers are saying:
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
For this cinnamon pumpkin bread recipe, you’ll need:
- All-purpose flour
- Baking powder
- Pumpkin pie spice – a mixture of cinnamon, ginger, nutmeg, cloves, and more for quintessential pumpkin spice vibes.
- Salt
- Granulated sugar
- Light brown sugar
- Pumpkin puree
- Vegetable oil
- Silk Unsweetened Vanilla Almondmilk – I’m a huge Silk fan and use it all the time in my cooking, baking, and smoothie-making. But you can use the milk of your choice.
- Molasses – use a mild molasses for this recipe. Do not use blackstrap molasses.
- Vanilla extract
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
This spiced pumpkin bread might be my easiest recipe yet! Here’s how the homemade pumpkin bread is made:
- Combine the wet ingredients in one bowl and the dry in another.
- Add the wet ingredients to the dry and stir until just combined.
- Turn the quick bread batter into three greased mini loaf pans, then sprinkle liberally with cinnamon sugar.
- Bake the pumpkin bread until a toothpick inserted in the center comes out clean.
- Let cool before slicing with a butter knife.
Recipe FAQs
Yes, 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). I haven’t made this as a single loaf yet, so I’m just using my best guesstimate.
Please do! Mini chocolate chips would contrast nicely with the crunchy cinnamon topping, but chopped nuts or dried fruit would also be a welcome addition. I suggest starting with 2/3 to 3/4 cup and seeing how that looks and then adding a bit more, if necessary.
Yes, if you don’t have almond milk or prefer not to use it you can substitute any other milk you have on hand. Just make sure the milk is unsweetened and fairly neutral in flavor.
No, you MUST use pumpkin puree and not pumpkin pie filling for this recipe. Pumpkin pie filling is sweetened and spiced and will mess up the flavor of this bread.
Go for it! I suggest making the topping from either my Apple Pie Bread or Pumpkin Crumb Cake. Both toppings will work for this pumpkin bread!
Yes, this spiced pumpkin bread freezes incredibly well. Let it cool to room temperature and then wrap it in plastic wrap. To thaw it, simply place the loaf on your counter overnight.
Recipe Video Tutorial
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Cinnamon Sugar-Topped Pumpkin Spice Bread
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.
Video
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.
Thank you, Averie! Sorry I missed the note about the pan sizes under your second picture.
Thanks for all the amazing bakes–your recipes are so reliable!
No worries, I know there are a lot of words in some of these posts! I think a 9×5 would be just fine. Good luck and thanks for the compliments on my reliable recipes :)
Well shoot… just took the time to read the comment RIGHT ABOVE ME!! Sorry.. no need to reply… oops! #needmorecoffee
Hey Averie, this looks amazeballs! Want to make ASAP! If I don’t have mini loaf pans, can I make in a 9×5 regular sized pan? How might the baking time differ? I will figure it out, but wanted to see if you’ve done the figuring first. Thanks!
Yes as I noted in the blog post, you can bake in a larger loaf for a longer period of time. Enjoy!
Hi, Recipe looks great. Question, can whole milk or 2% be successfully used instead of the Almond milk and what about Canola or Veg oil rather than the coconut oil? I have these on hand usually all the time.
In the recipe I note the 3 different types of oil that I would use or suggest; and yes you can use an alternate milk as well.
I have lots of leftover pumpkin pie filling. Can I use a can of that and omit the spices and sugar? Thank you!
I am not sure as I’ve only made the recipe the way that I wrote it.
Can I make this into a 9 x 5 in. loaf? Or are there other alternatives to the three mini loaf pans?
Thank you!
Below the 2nd photo I gave my thoughts on this. Enjoy!
Yay for pumpkin!! This looks soooo good :)
Yay for pumpkin is right!
hey girl – this looks so yummy!
Good morning. These little mini loaves look amazing. They had me drooling and I just happen to have some homemade pumpkin puree I made last year still in my freezer. Do you think it would still be good? If not i’m not gonna fret over it cause I picked up a couple pumpkins a few days ago to make my homemade puree with. Also can you use any name brand of unsweetened vanilla almond milk? Cause I have a big carton of Almond Breeze and i’d hate to have to go out and buy a carton of the Silk. Thanks in advance for a reply and hope you have a great day.
As for using one-year old frozen homemade puree, I really can’t be the judge if it will yield good results. I personally would use canned puree since that’s how I tested and wrote the recipe. I’m sure the milk you have on hand will be fine.
Could you use regular coconut oil? The liquid-state oil is very expensive!
Simply warm it in the micro for 10 seconds and you have liquid-state.
I am so glad to know I don’t have to buy the liquid-form because I spent $11 for 10 ounces. I was shocked! Hope you can include the directions for liquefying regular coconut oil in your recipes so other folks don’t go out and buy it. I think I made the world’s most expensive muffins!. lol “
Sorry you bought it. I just assumed everyone would know to zap it in the micro to melt it – same as melting butter! Hope you enjoyed the muffins.
P.S. There are other oil choices listed too – canola and veg – in case folks want to go that route. But I did add a quick note.
My family and I absolutely love pumpkin! To find this website is priceless. It will be a new way to make desserts and make them healthy! I can hardly wait to try one of the desserts but I must not let them know how I make them!! When I first found out I was diabetic just before Thanksgiving, I decided to make one pumpkin pie with artificial sugar. My kids liked my pie better than my original pie!! What a shock!!
Enjoy all the recipes!
Yum! This looks amazing. I always sprinkle cinnamon and raw sugar on top of my banana bread recipe before baking it. The sweet crunchy top is always a crowd pleaser. Looking forward to trying it with your pumpkin bread recipe. Favorite time of year.
You’re right that the sweet crunchy top is always a crowd pleaser!
This looks so good. Next trip to the grocery store I’ll get pumpkin.
I saw a recipe that added a can of pumpkin to chili. Have you ever done that?
I have and honestly I can’t really taste it. It sort of blends in with all the others spices and flavors to me. But I am not that ‘sensitive’ to pumpkin flavor, some people are very sensitive.
Thanks, guess I will try it, would sure pump up the vitamins in my chili. Good thing to do with the remainer of the can when I make one of the pumpkin breads.
Exactly – a great way to use up the remainder of the can and it boosts your vitamins.
I. Am. Obsessed Seriously, this has to be one of the most irresistible looking pumpkin breads I’ve ever seen!
Awww…you’re too sweet! You have so many amazing pumpkin videos that I am just like whoa, one after the next, need.to.make!
What a great combination of flavors! I think I’m ready to start doing some fall cooking–love me some pumpkin, cinnamon, and molasses!
Can I sub for the molasses?
This has been answered already in my previous comment replies. Check them out and enjoy the bread.
Pumpkin (and apple) season is all but here. I think fall starts in less than 2 weeks. These little loaves look delicious–especially with a little extra sugary crunch on top!
Judging by blogs and the cooking magazines I read, I think pumpkin and apple season started about 2-4 weeks ago LOL. The little extra sugary crunch on top is amazing! We couldn’t stop eating these!
Where can you buy pumpkin purée all I can find is pumpkin pie filling?
Any grocery store, Target, Walmart, etc. will sell pumpkin puree in the baking aisle. Ask for help. It’s there, I am sure!