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)!
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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.
Would you think shredded zucchini would work with this? because I have a ton of zucchini right now
I have quite a few zucchini bread recipes and variations. Google ‘averie cooks zucchini bread’ for the most popular.
Can you use honey instead of molasses
You could I’m sure. I haven’t tried it that way so can’t really say for sure. I definitely prefer molasses here and recommend it.
Super easy! I didn’t have mini loafs so I made one large one for my mom who’s vegan. Only had to add 10 minuets and it was done. My son is allergic to almond so I used his lactose free milk and since I have two boys that always like to “my piece is smaller than his” I made mini muffins for them. Recipe is perfect for a 12 muffin tin. They were done in my oven at 18 minuets but I’d start checking around 15 minuets.
Thanks for the five star review and I’m glad that this worked out great for you as a regular loaf as well as in mini muffin form and that the whole family was happy!
can you use regular milk?
Yes
I made this, and the top and inside cooked perfectly, but th and edges all burned and were rock hard! What did I do wrong?😭
Not sure. Sounds like an overly hot oven that over cooked the outsides. I would test your oven temp using a thermometer and go from there, including possibly reducing the heat by 25ish degrees or so.
Mine ended up having leathery sides and bottom as well, and I baked mine at 375. :( not sure what to do next go round
Overbaked and/or your oven is running hotter than you think it is. I would investigate your oven with an oven thermometer. And/or turn down the temp or bake for less time.
Can this be made with regular cow’s milk?
yes
If using one big loaf pan rather than three, how long cook time?
Read the other comment replies as this has been answered.
This is so moist and so fabulous! I have a friend who is vegan so I made this to take to his house. I made one loaf pan and baked it for 40 minutes until the toothpick came out clean. I only put 1 TBS of sugar on top and 3/4 tsp of cinnamon. Definitely add the molasses. It gives it a delicious, deep flavor. My friend was so impressed! I will be making this from now on! Thank you for the recipe!
Glad this impressed you’re vegan friend! Thanks for the five star review and I totally agree with you about adding the molasses!
My husband is a celiac. Have you made this recipe with gluten free flour? If so, how did it turn out?
I never have so I really cannot speak to how the results would be. You could try using one of the cup for cup type of flours that are gluten-free to replace the all purpose.
Hi ., can’t wIt to try this . Will it work using a different dairy free milk ?
You probably will be fine but I’ve only made it as written so can’t be absolutely sure but I think you’ll be fine.
Looks great – I would like to make the recipe using a regular sized muffin pan. Suggestions on how long to bake, please, and thank you!
Not sure since I made this as mini loaves. 45 to 60 mins maybe…just bake until it’s done.
Good morning! I read your post on Facebook and here and I was I was curious to know why no eggs? What helps this rise? I think it’s awesome that this isn’t made with eggs, less ingredients. I’ll be making these tonight (:
Baking powder. Pumpkin also is great to work with because it rises well in recipes.
Enjoy it!
Can this be made with Bob’s Redmill 1 to 1 flour substitute?
I have only made it with regular AP flour so can’t say for sure but if it’s a 1:1 sub, I’d try it and see.
looks yummy! if I want to make it not in a mini loaf pan, it works with one regular loaf pan?
yes
My daughter made this while home from college, she is Vegan, sobthis was great. We didn’t have Molasses, but we had maple syrup from a friends tree. This pumpkin bread is fabulous! We made one big loaf and it was so moist it was ridiculous!
Thanks for the 5 star review and glad this was a hit!
Do you know how long she cooked it for being in a full size loaf pan?
not sure
I made this recipe yesterday and the bread rose nicely, but the cinnamon and sugar rose above the bread making a hard crust. I tried again today instead mixing the sugar and cinnamon and topping the bread with it before baking with the same result. It tastes great in spite of the hard crust. Any suggestions?
Turn your oven down 25 degrees or so. An oven that’s running overly hot can do that. And/or you can use less cinnamon-sugar or omit it all together before baking and sprinkle some on later. I have never heard of this happening to anyone who’s made this but those are my suggestions.
Doing the keto diet as much as I can but would love to try this delicious looking recipe. Some ingredients need to be altered but the molasses one is the highest carb count in the recipe. Would it still come out okay if I just omitted that ingredient all together, or do you know of a low carb molasses or substitute that would work??
You can omit all together, noting the flavor will be different and a bit lacking in my opinion. Bread is a high carb item anyway…so I would personally just enjoy it for what it’s worth, as a treat :)