Cinnamon Sugar Pumpkin Bread

Cinnamon Sugar Pumpkin Bread – Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!

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.

Although you could bake it as one large loaf, increasing the baking time as needed.

These adorable little loaves are brimming with the flavors of fall including pumpkin pie spice, molasses, and 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’s tastes more like cake than bread which I’ll never complain about.

And I have a secret to let you in on. The pumpkin bread is vegan but you’d never know it. No eggs, butter, or traditional dairy involved and yet it tastes so rich and decadent. I find pumpkin has a way of mimicking eggs by naturally keeping baked goods fluffy and perfectly light without being airy.

Rather than regular milk I used and Silk Unsweetened Vanilla Almondmilk. The Silk #TastesLikeBetter campaign is rooted in providing delicious dairy-free products that inspire people to live a life grounded in positive choices that offer both taste and nutrition. Silk products are dairy-free, lactose-free, cholesterol-free, and free from artificial flavors, colors, and preservatives.

I’m a huge Silk fan and use it all the time in my cooking, baking, and smoothie-making. Did you see the Strawberry Coconut Pina Colada and the Make-Ahead Smoothie Freezer Packs I recently made with it?

Make sure to register for Silk’s email list to receive a coupon.

The 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.

If you’re in need of other vegan pumpkin recipes, the first 4 in the Related Recipes section below are also vegan. Score!

Cinnamon Sugar Pumpkin Bread

Cinnamon Sugar Pumpkin Bread – Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!



  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup vegetable oil, canola oil, or liquid-state coconut oil (melt in micro if necessary to liquify)
  • 1/4 cup Silk Unsweetened Vanilla Almondmilk
  • 2 tablespoons mild or medium molasses
  • 2 teaspoons vanilla extract

Cinnamon Sugar Topping

  • 3 tablespoons granulated sugar, divided 3 ways
  • 1 1/2 teaspoons cinnamon, divided 3 ways


  1. Bread – Preheat oven to 400F. Spray 3 5x3x2-inch mini loaf pans very well with floured cooking spray or grease and flour the pans; set aside.
  2. To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.
  3. To a separate large bowl add the sugars, pumpkin, oil (I used coconut) milk, molasses, vanilla, and whisk until combined.
  4. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
  5. Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.
  6. Cinnamon Sugar Topping – Evenly sprinkle 1 tablespoon sugar over each of the 3 pans.
  7. 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).
  8. 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. Start checking at 30 minutes because all mini pans, ovens, and climates vary. Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.

Adapted from Vegan Chocolate Chip Pumpkin Muffins, Mini Cinnamon Sugar Pumpkin Muffins and Mini Pumpkin Chocolate Chip Muffins

Only Eats

Related Recipes


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!


Vegan Chocolate Chip Pumpkin Muffins – You’ll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!

Mini Pumpkin Chocolate Chip Muffins – Easy, no mixer recipe for the softest, moistest, most adorable little muffins ever! Rich pumpkin flavor and chocolate in every bite!

Mini Cinnamon Sugar Pumpkin Muffins – Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better!

Oatmeal To-Go Pumpkin Chocolate Chip Muffins –  Like having a bowl of warm pumpkin oatmeal in portable muffin form! Fast and easy!

The Best Pumpkin Chocolate Chip Cake with Chocolate Ganache – One of my all-time favorite cakes, EVER! This is a must-make that everyone loves!

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!

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies – A thick, hearty oatmeal cookie and a soft, chewy pumpkin cookie all in one! Lots of chocolate, not at all cakey, easy, and your new favorite pumpkin cookie recipe!

Soft and Chewy Pumpkin Chocolate Chip Cookies –  No cakey cookies here! Soft, chewy, thick, loaded with chocolate and bold pumpkin flavor! Your new favorite pumpkin cookies!

Cream Cheese-Filled Pumpkin Bread – Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Soft Pumpkin Chocolate Chip Bars – Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.