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!!

 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.

 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!!

Rather than making one big loaf I made three mini loaves. Mini food is my jam.

MY OTHER RECIPES

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

 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!!

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.

 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!!

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.

 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!!

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.

 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!!

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 - 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!!

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!!

Ingredients:

Bread

  • 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

Directions:

  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 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!

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshinecinnamon

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

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 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!

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

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

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 Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

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!

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 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!

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!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!

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.

100 comments on “Cinnamon Sugar Pumpkin Bread”

  1. Hi Averie. I’d really love to make this pumpkin bread but as I’m from Australia I can’t find any pumpkin purée in cans. Do you have a recipe for a home made one or is it just mashed pumpkin? And which type of pumpkin. Thank you

    • I use Libby’s Pure Pumpkin Puree http://amzn.to/2ySyKJD Since I’ve never made homemade pumpkin puree, yes it would be roasted and mashed pumpkin, but I am not sure which pumpkins they use in Libby’s and actually I know it’s a mixture of squash and pumpkin if you read the label. The moisture content will vary from brand to homemade so it may be trial and error a bit to know exactly how much to use or what types of pumpkin to use, etc.

      Order from Amazon is my suggestion if that’s a possibility!

  2. Have you tried the bread with an egg and if so, is it too moist?

  3. I would love to make this recipe. But in the UK, I cannot find pumpkin spice. Is there anyway I could make it myself?

  4. What can I use in place of molasses?

    • You can omit it if there’s a good reason too like an allergy but I think it adds so much flavor and moisture that I wouldn’t because it adds an extra something to the recipe you just can’t get if you do omit it.

  5. Your Cinnamon Sugar Pumpkin Bread sounds deliciious – in the nutritional label, it states carbohydrates for 3 servings….is a serving one mini loaf? OR how many servings are there in the recipe?

    Thank you for your help.

    • It’s computer-generated data and nothing is perfect, but you could likely add up all the calories manually in every ingredient used (use google) and then divide by the number of servings you anticipate.

  6. This was very good but next time I will cut the molasses in half, a good combination ,just over powered the pumpkin flavor. I used my own pumpkin puree and this was just perfect. I live this recipe.

    • Thanks for trying the recipe and I’m glad you loved it. All tastes and preferences vary, and I have never used homemade puree with this, but yes adjust spices, etc. according to taste.

  7. Looks amazing. Can’t wait to try it. Thank you for sharing.

  8. Just some this in the oven. I didn’t have vanilla almond or vanilla, but i vanilla often. I doubled it and put it into 2 normal size loaf pans. It smells great

  9. I tried to make this last night in a 9×5 bread pan And it was a disaster and I don’t know why! I baked the loaf at 350 like another user suggested, but it just would not cook on the inside. Any ideas where I went wrong? The bread ended up burning on the outside and had a pumpkin pie consistency inside . Please help! ☹️

    • I have made very similar recipes to this one in a 9×5 without any issues but because I have only made this recipe (exactly without any changes) in mini loaves, it’s hard to say.

      But that sounds like an oven issue. That your oven maybe is running on the cool side and not fully heating things through, hence the raw center. And then the longer you keep it in, the more burnt the outside becomes. That would be my first guess. And/or you overmeasure the pumpkin/milk/wet ingredients and/or under-measured the flour.

  10. Any thoughts about using applesauce in lieu of the oil for this recipe? I typically use applesauce instead of oil in my banana bread but not sure how it would work in this recipe.

    • I would make as written because the extra density/texture and moisture from the applesauce, on top of the pumpkin, worries me a bit. It’s such an awesome recipe, and just 1/3 cup oil in the whole batch, that I wouldn’t try to mess with a good thing, personally.

  11. Followed your recipe to a T and it came out delicious! Thanks for sharing!

  12. I made it and it was delicious. But yours looks so spongy. Mine came put dense. I followed the recipe as yours. I’m wondering, if its really like that.

    • Dense is easy to diagnose – too much flour and/or overmixing after you added it. Use a lighter hand when scooping it into the measuring cup and once you add it, don’t overmix.

      Yes it is spongy when you get the flour down pat. Glad you still found it delish!

  13. Your Cinnamon Sugar Pumpkin Bread looks amazing. Can’t wait to try it. Thank you for sharing.

  14. Have you tried this with gluten free flour? Any suggestions?

    • No I have not. You could try a cup for cup style blend and see how it goes but no personal experience.

    • Charity did you try it w a gf flour? How did it turn out? Newly gf here.

      • I used Bob’s Red Mill”s 1 to 1. I had to bake it a little longer so it wasn’t as doughy. It tasted really good. I gave it to 2 friends, who are not gluten free, and they ate it all that night, at work. It seemed a little more like a fudge brownie consistency, not sure if that was the gluten free flour, or if I over worked it. Will definitely do it again!

  15. I have made this twice, once in mini pans and a second time doubling the recipe and making it in 9×5 pans. In neither instance did the bread rise much. I’m almost thinking I need to double it and put in one regular sized loaf pan to get a full size loaf. Is it supposed to rise? It doesn’t rise much above the level of the batter when it’s poured in the pan. Thanks for any assistance. It tastes great and everyone loves it, I’d just like a better looking regular size loaf.

    • My loaves definitely rose and if you notice at the bottom of the recipe section of the recipe, it’s adapted from 3 other recipes of mine, all very similar with basically no tweaks to major ingredients other than type of baking pan, i.e. muffins, mini muffins and they rise just fine too. I am thinking there is something going on with your baking powder and maybe it needs to be replaced. Sometimes they go bad long before the expiration date.

      Also I use King Arthur brand All Purpose flour and swear by it. I would also try that and see if that helps.

  16. My 9 yo son made this today, by himself! No eggs make it way easy for me to let him do his own thing, and though I think he addEd too much flour and overstirred, they are still dense little slices of happiness. He can’t wait to take them to his teachers tomorrow!

    • I love that he made them by himself and despite a little overflouring/overstirring, all is well and he can proudly take them to his teachers tomorrow! Tell him he has my 10 y.o. daughter beat in the baking department!

  17. Can you make this with Fair LIfe milk. I just could not use enough almond milk in past so I stopped buying it.

  18. Can we see Sourgum instead of molasses?

  19. I only have regular, sweetened almond milk. Would you recommend backing off on the sugar any??
    Thanks. Excited to make for the family. My daughter is a pumpkin fanatic!

    • Baking off the sugar in the batter can change it’s consistency and how things bake so I wouldn’t mess with baking chemistry.

      You could just go a little lighter with the sprinkle of sugar on top. And know that your bread will be a little sweeter than mine – your daughter will love that :)

  20. Can I use a regular size loaf pan?? If so, do I follow the directions? Thank you.

  21. I have all these roasted sweet potatoes left over. Do you think I can use them in place of pumpkin?

Leave a Reply to Mike F. Cancel reply

Your email address will not be published. Required fields are marked *