Cinnamon Sugar Pumpkin Bread


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Pumpkin Cinnamon 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!!

three mini Cinnamon Sugar Pumpkin Bread loaves

Cinnamon Sugar Pumpkin Bread Recipe

Moist 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.

And I have a secret to let you in on. The pumpkin quick 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.

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.

sliced loaf of moist pumpkin bread

Pumpkin Cinnamon Bread Ingredients 

For this cinnamon pumpkin bread recipe, you’ll need: 

  • All-purpose flour
  • Baking powder
  • Pumpkin pie spice
  • Salt
  • Granulated sugar
  • Light brown sugar
  • Pumpkin puree
  • Vegetable oil
  • Silk Unsweetened Vanilla Almondmilk
  • Molasses
  • Vanilla extract

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. 

two slices of cinnamon pumpkin bread

How to Make Pumpkin Cinnamon Bread

This pumpkin quick bread might be my easiest recipe yet! Here’s how the cinnamon pumpkin bread is made: 

  1. Combine the wet ingredients in one bowl and the dry in another.
  2. Add the wet ingredients to the dry and stir until just combined.
  3. Turn the quick bread batter into three greased mini loaf pans, then sprinkle liberally with cinnamon sugar.
  4. Bake the cinnamon sugar pumpkin bread until a toothpick inserted in the center comes out clean. 

Tip: To be safe, start checking the loaves at 30 minutes because all mini pans, ovens, and climates vary.

 sliced loaf of Cinnamon Sugar Pumpkin Bread

Can I Make This as a Single Loaf?

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 45ish minutes in the oven. I haven’t made this as a single loaf yet, so I’m just using my best judgement here. 

Can I Add Mix-Ins to the Bread? 

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. 

three loaves of cinnamon sugar pumpkin quick bread with carton of Silk almond milk

Can I Use Another Type of Milk? 

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. 

Can I Freeze Pumpkin Bread? 

Yes, this cinnamon 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. 

how to make pumpkin bread

Tips for Making Cinnamon Sugar Pumpkin Bread

First and foremost, you MUST use pumpkin puree and not pumpkin pie filling for this cinnamon pumpkin bread recipe. Pumpkin pie filling is sweetened and spiced and will mess up the flavor of this bread. 

Note that you also want to use a mild molasses for this recipe. Blackstrap molasses is too strong for this cinnamon sugar pumpkin bread and will overpower the other ingredients. 

Lastly, these mini loaves make great holiday presents. Wrap them in colorful cellophane and tie them off with ribbon for an easy homemade gift everyone will love! 

 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!!

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!!


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Yield: Three 5x3x2-inch mini loaves

Cinnamon Pumpkin Bread

Cinnamon Pumpkin Bread

Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping. Bonus: this cinnamon sugar pumpkin bread is accidentally vegan!

Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes



  • 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 microwave 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. 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.
    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. 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.
    9. 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.

Recipe adapted from my Vegan Chocolate Chip Pumpkin Muffins, Mini Cinnamon Sugar Pumpkin Muffins, and Mini Pumpkin Chocolate Chip Muffins.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 144Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 88mgCarbohydrates: 22gFiber: 1gSugar: 15gProtein: 1g

More Pumpkin 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!

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

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!

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!!

Originally posted September 11, 2017 and reposted September 17, 2021 with updated text.

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. I made this bread and unfortunately it only tastes like molasses.  Perhaps it was the wrong type of molasses, because the bread was quite dark and I cannot pick up on the pumpkin flavor.  I will try it again to use the rest of the can of pumpkin.  I am going to buy a different (lighter colored) molasses and consider reducing the amount of molasses. Thank you.

    1. Yes you probably used blackstrap or a very bold molasses. Use this one

      OR just omit it.

      There’s only 2 tablespoons in the whole batch so really it should not have turned the bread very dark or overpowered the taste that dramatically but just omit or reduce for next time.

  2. Really, really good. I doubled the recipe so that I could use a whole can of pumpkin. Decreased the molasses by a Tbs since I’m not a huge fan of that flavor. The mini loaves were done in 30 min. Texture and flavor is fantastic! Hope my vegan guest at Thanksgiving likes it, too. 

    Rating: 5
      1. 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. 😊

        Rating: 5
  3. Hi Averie,
    I made these today. You said to fill the 3 pans 2/3 full. My batter was not even half way up in the pan. I used the same pans you recommend. I also have hard edges. I will turn oven down to 375 and check them  at 25 minutes. 
    Thanks for any idea why I did not get  my pans at  least 2/3 full


    1. It is really difficult to troubleshoot what happens in someone else’s kitchen, after the fact, since I wasn’t there. It sounds like your pans were bigger than mine. Or something was mis-measured.

      You would want to fill any baking pan about 2/3 (maybe 3/4) way full, the muffin principle. You need to leave space for expansion. But sounds like you didn’t fill them enough, based on what you’re describing. And/or that you spread the batter among one too many. Again, very hard to say. Use your instinct when filling your pans since they sound different than mine.

    1. Old or not optimal baking powder
      Mismeasured the flour
      Underbaked and internal temp never got hot enough to set the loaf and give it struture

  4. 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

    Rating: 5
    1. Others have done this and yes I think it is fine. I personally prefer the taste more of molasses in this bread though.

  5. Hi! Is there any brand of molasses you like to use for this? I tried looking through the comments but only see where you address potentially subbing for molasses (which I see you don’t really recommend subs as it adds to the richness and flavor). I noticed that you have a note to use a mild molasses and not blackstrap but I can’t seem to find one other than blackstrap in my local store so would like to look at ordering online :) thanks!

  6. We love this pumpkin bread! Simple and tastes wonderful! Last year I was challenged to do gluten-free and vegan desserts. This was an amazing hit.I used Bob’s RED Mil 1 to 1 gluten-free flour. My SIL loved them and requested them again this year too.I made 12 mini loaves each of the gluten-free and regular. Huge hit for us here! Thank you

    Rating: 5
    1. Thanks for the five star review and I’m glad that you love this bread! Glad that you also made it GF using Bob’s as a 1:1 to regular flour and it’s a huge hit!

  7. Everytime I make this I get rave reviews and interrogated to share the recipe…it’s that good! And vegan?!? Double bonus for my vegan friends and kiddo who is allergic to cows milk and eggs. Thank you for sharing this incredibly delicious pumpkin bread ❤️

    Rating: 5
  8. I made this! It’s ridiculously good. I made muffins instead of loaves because I didn’t have loaf pans. Also, I recently had a bad experience with a cinnamon sugar topping — the sugar cooked, the rest did not, lol — so I used a basic streusel with just cinnamon, flour, sugar, and oil (safflower). I really love that the recipe calls for oil instead of vegan butter — makes the recipe so much more economical. And no flavor sacrificed! Thanks for the recipe! It’s going in my arsenal for sure.

    Rating: 5
  9. I made this yesterday and it is super moist and delicious! For all those asking about baking in one loaf pan, I baked a single loaf for 40 mins and it came out perfectly. Definitely recommend!

  10. I made this in a regular size loaf pan, and for the same time as mini pans…way over cooked. I planned on just checking at the stated time, but by then it was too late. It’s very dry and tough around the sides. The inside is nice and moist, but next time I’ll bake at least 10 min less.

    Rating: 4
    1. All ovens do vary but it sounds like your oven is running on the very hot side. I would check into that for your future baking soda things turn out as planned. Thanks for trying the recipe.

  11. A teenaged relative made this last year, and it was delicious — thus the five starts and my desire to make it this year. I never bake so please excuse this neophyte question: What would be the appropriate loaf pan size if I wanted to make it in one pan; and also, how many servings does the recipe produce? I’m doing the math for a crowd at Thanksgiving. Thanks!

    Rating: 5
    1. I would say a 9 x 5“ loaf pan and depending on how thinly you slice the bread probably 8 to 10 slices. You might need more than a 9 x 5“ pan, I’m not sure exactly. Possibly two 8 x 4“ pans, you might need to play around with it. The reason why I like mini loaves is because for very moist batters like this, they cook through in a much shorter time without burning on the top or sides.

  12. Oh my gosh… Delicious!!! & so easy! I am so glad I ended up making this recipe. My husband & I devoured it! Ended up making my own pumpkin spice (So much cheaper than store bought, especially when you already have all the ingredients!). & I also ended up using regular milk instead of almond, and honey instead of molasses. Only because I didn’t have these 2 things. So yummy! I’ve been requested to make a double batch for our Friendsgiving!

    Rating: 5
    1. Thanks for the five star review, I’m glad this turned out great for you, and I’m glad you’re going to be making a double batch of it for your celebration!

    2. I’m so glad you replied and mentioned honey. All I have is blackstrap molasses. Maybe I’ll try a little of both.

    1. Pumpkin purée especially at this time of the year is usually sold in the baking aisle next to cake mixes, sugar, etc. If you can’t find it ask somebody in the store because it’s just such an extremely common thing this time of year. Many stores have it displayed in front of the Isles. With regards to your question can you use regular pumpkin, I’m not sure how to answer that because you asked if you were to cook and boil down a pumpkin, and make purée, you could use it, however homemade pumpkin purée and store bought has different textures, different everything, so I would stick with the recipe and find store but canned pumpkin purée.

  13. Made this bread this weekend and it was a big hit — and not one person who tried it was vegan! :-) I did one loaf instead of 3 minis, and It was done in about 45 minutes (altho my oven does run a little hot). I may try the parchment paper trick to get the loaf out of the pan without losing the topping next time, but will absolutely make this again!

    Rating: 5
    1. Thanks for the five star review and I’m glad this was a big hit and that you’ll absolutely make this again!

      1. Making a parchment paper sling to line the pan so that when you want to lift the loaf out the cinnamon sugar stays more intact because you don’t have to lift the loaf out by inversion and can use the sling.

  14. What is the difference in pumpkin purée and pumpkin pie filling? I can only find pumpkin pie filling at the grocery store :(

    1. Pie filling is already sweetened and to be used for a pie; puree is just puree without sugar added already.

      I would double triple check with your store because at this time of year in most grocery stores, they have both. Target, Walmart, etc all have puree too.

      1. Definitely yes on finding pumpkin puree….it’s everywhere! :) If you have Aldi’s in your area, they carry it, too, besides the stores mentioned. Maybe they were just out of it when you were there.

  15. I made this for a meeting at work and everyone loved it, including me and my husband (we don’t like pumpkin). I followed the recipe but I didn’t have the 5x3x2″ mini loaf pan so I just used my 18 mini loaf pan and made the recipe twice. The only difference is that the baking time, it only took 15 to 20 minutes but I had to keep a very close eye on it to make sure it doesn’t burn or over cook. I will definitely making this recipe again for Thanksgiving this weekend (I’m Canadian so our Thanksgiving is 2nd Monday of October).

    Rating: 5
  16. As I type, baking a second time. I am going to bake in a standard loaf pan this time around. Love, love this recipe. Thanks for sharing.

    Rating: 5
  17. This recipe is amazing! I’m making it for the third time tonight! I was wondering if you had any tips on how to get the loaves out of the pans without some the cinnamon sugar topping falling off?

    Rating: 5
    1. Not really…just add even more beforehand :) or afterwards if you want. You could line each pan with a parchment paper sling and then pour the batter on top of the parchment. I don’t love parchment because I can’t get tight seals in the corners of pans very well but it will prevent the cinn sugar from spilling.

      Thanks for the five star review and glad you love the recipe!

  18. This bread is soooooo good! We are not vegan but this has to be the best “fall” loaf I have ever baked! I tried to freeze so e of the loaves but they didn’t last the week, I might have to rename it pumpkin crack loaves 👍

    Rating: 5
    1. Thanks for the five star review and glad this is the best fall loaf you’ve ever baked!! Love the pumpkin crack loaves name :)

  19. I gave this a go today, followed the recipe except I used vanilla flav almond milk. I also used a 12 size muffin pan. I can’t imagine making 3 loaves out of this recipe since I got exactly 12 muffins out of it. It’s really moist and yummy. I also had a pumpkin sugar pack I had from a spice store so I used that instead of cin/sugar.

    Rating: 4
    1. Three *mini* loaves, not full size. About the same amount of batter you’d use for 3-4 muffins per loaf pan.

      Glad the muffins worked well for you.

      1. thank you for clarifying for me! I did love these! Totally going to make these again.. and again! LOVE THEM, i say them since I made them into muffins. LOVE

  20. Hi there! Do you happen to know if this will turn out in a regular load pan OR muffin tins? If so, do you know the temp/time difference? I’m excited to make it, but I don’t have mini loaf pans!

  21. do have to cook it in a 400 degree oven, because my oven run very hot and cooks the outside quickly and inside raw

    1. I have quite a few zucchini bread recipes and variations. Google ‘averie cooks zucchini bread’ for the most popular.

    1. 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.

  22. 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.

    Rating: 5
    1. 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!

  23. 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?😭

    1. 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.

      1. Mine ended up having leathery sides and bottom as well, and I baked mine at 375. :( not sure what to do next go round

      2. 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.

  24. 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!

    Rating: 5
    1. Glad this impressed you’re vegan friend! Thanks for the five star review and I totally agree with you about adding the molasses!

    1. 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.

    1. 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.

  25. 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!

  26. 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 (:

    1. 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.

  27. 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!

    Rating: 5
  28. 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?

    1. 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.

  29. 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??

    1. 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 :)

  30. AMAZING Recipe!??❤️
    I loved it so much, I’ve made it
    four times already in the past year!
    Thank you so much!!☺️??

  31. 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!

    1. 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 :)

  32. 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!

    1. 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!

  33. 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.

    1. 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.

      1. 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!

  34. 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.

    1. 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!

  35. 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.

    1. 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.

  36. 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! ☹️

    1. 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.

  37. 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

  38. 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.

    1. 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.

  39. 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.

    1. 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.

    1. 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.

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

  41. 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

    1. I use Libby’s Pure Pumpkin Puree 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!

    1. Not totally, although somewhat. The flavor will be there just not the same texture. But you can just add more after it’s thawed if you’d like.

  42. 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!

    1. 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!

  43. 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.

    1. 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!

  44. 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!

  45. 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! :-)

    1. I’m so glad to hear the recipe worked out pretty darn well in disposable pans and in a toaster oven! That’s awesome! Glad you’re enjoying them and they turned out deliciously!

  46. 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!

    1. 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 :)

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

  48. 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!

  49. 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.

    1. 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.

  50. 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.

    1. 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.

      1. 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 “

      2. 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.

      3. 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.

  51. 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!!

  52. 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.

  53. 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?

    1. 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.

      1. 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.

    1. Awww…you’re too sweet! You have so many amazing pumpkin videos that I am just like whoa, one after the next,!

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

      1. This has been answered already in my previous comment replies. Check them out and enjoy the bread.

  55. 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!

    1. 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!

      1. Any grocery store, Target, Walmart, etc. will sell pumpkin puree in the baking aisle. Ask for help. It’s there, I am sure!