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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4.44 from 149 votes

Cinnamon Pumpkin Bread

By Averie Sunshine
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
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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
  • â…“ cup vegetable oil, canola oil, or liquid-state coconut oil (melt in microwave if necessary to liquify)
  • ¼ 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 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. 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.

Notes

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

Serving: 1, Calories: 144kcal, Carbohydrates: 22g, Protein: 1g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Sodium: 88mg, Fiber: 1g, Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Pumpkin 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 Sunshine

Vegan Chocolate Chip Pumpkin Muffins â€“ 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 â€” 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 â€“ 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 â€“ 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 â€“ 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 â€“ 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 â€“  No cakey cookies here! Soft, chewy, thick, loaded with chocolate and bold pumpkin flavor! Your new favorite pumpkin cookies!

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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.

About the Author

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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Comments

  1. 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 :)

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

  3. 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!

  4. 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.

  5. 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.

  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. 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.

  8. 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, need.to.make!

  9. 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.

  10. 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!