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!!

MY OTHER RECIPES

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.

 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.

70 comments on “Cinnamon Sugar Pumpkin Bread”

  1. 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!

  2. What a great combination of flavors! I think I’m ready to start doing some fall cooking–love me some pumpkin, cinnamon, and molasses!

  3. I. Am. Obsessed Seriously, this has to be one of the most irresistible looking pumpkin breads I’ve ever seen!

  4. 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?

  5. 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.

  6. 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!!

  7. Could you use regular coconut oil? The liquid-state oil is very expensive!

  8. 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.

  9. hey girl – this looks so yummy!

  10. Yay for pumpkin!! This looks soooo good :)

  11. Can I make this into a 9 x 5 in. loaf? Or are there other alternatives to the three mini loaf pans?
    Thank you!

  12. I have lots of leftover pumpkin pie filling. Can I use a can of that and omit the spices and sugar? Thank you!

  13. 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.

  14. 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!

  15. Well shoot… just took the time to read the comment RIGHT ABOVE ME!! Sorry.. no need to reply… oops! #needmorecoffee

  16. 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!

  17. Hi Averie, Thanks for the delicious recipe! I made these this morning and they turned out GREAT! Because of the small pans (I used disposable), I baked these in our toaster oven, with a foil sheet over the top for most of the bake, and used a lower temp (375-ish). I don’t think they ‘rose’ as much because of this, but they sure taste good! I’ll follow your guidelines next time– Thanks again! :-)

  18. Yum! This looks so light and fluffy and not to mention healthy and delicious. We have been growing pumpkins and there’s always plenty for extras. This gives me another idea for our crop other than pumpkin soup and pumpkin pie to share with family and friends. Thanks heaps!

  19. Very tasty recipe! I made this into muffins tonight instead of the mini loaves. So delicious!

  20. Any luck using a gluten free flour mix? I think this would be perfect for an office party this week if I could make it gluten free, because there are a couple of people who have dairy and egg allergies.

    • I would try one of the Cup 4 Cup style brands. There are a ton of GF flours on the market – I would use something that’s intended for all-purpose baking that’s a 1:1 ratio to regular AP-flour. LMK how it goes!

  21. Averie, this bread is absolutely incredible! I made it this week and honestly cannot stop eating it. Very moist and just delicious with the cinnamon and sugar. I even butter it — the best. I made one loaf in the 9″x5″ pan and adjusted the temp down to 350. It cooked in roughly the same amount of time, but I would recommend that folks check it since ovens can vary a bit. Thank you SO much for this recipe. It’s perfect!

    • Thanks for trying the recipe and I’m glad it came out great for you! A 9×5 at 350F sounds like it’s a winner for you but yes I totally agree, ovens vary wildly and always check early and often is my motto. So glad you really love this bread!

  22. I have silk coconut milk, will that work in place of Almond milk?

  23. What is pumpkin purée and where do I find it?

  24. If frozen,will the cinnamon sugar survive the defrosting?

  25. I didn’t see that the recipe calls for any eggs. Is that correct?

  26. 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!

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

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

  29. 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.

  30. 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.

  31. 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.

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

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