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!!
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.
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.
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:
- Combine the wet ingredients in one bowl and the dry in another.
- Add the wet ingredients to the dry and stir until just combined.
- Turn the quick bread batter into three greased mini loaf pans, then sprinkle liberally with cinnamon sugar.
- 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.
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.
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.
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!
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Cinnamon Pumpkin Bread
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
- ⅓ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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!
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!
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!
Originally posted September 11, 2017 and reposted September 17, 2021 with updated text.
Looks amazing. Can’t wait to try it. Thank you for sharing.
Enjoy!
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.
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.
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.
I would love to make this recipe. But in the UK, I cannot find pumpkin spice. Is there anyway I could make it myself?
Yes it’s a mixture of cinnamon, cloves, nutmeg, allspice. Google it for some ideas.
Have you tried the bread with an egg and if so, is it too moist?
It does not need an egg and the recipe isn’t developed to use an egg. Make as written and enjoy.
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 https://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!
I didn’t see that the recipe calls for any eggs. Is that correct?
Correct. It’s vegan.
If frozen,will the cinnamon sugar survive the defrosting?
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.
What is pumpkin purée and where do I find it?
The baking aisle of your grocery store and comes in a can.
I have silk coconut milk, will that work in place of Almond milk?
Yes that will be fine.
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!
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!
Very tasty recipe! I made this into muffins tonight instead of the mini loaves. So delicious!
Thanks for trying the recipe and I’m glad it came out great as muffins!
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!
That’s amazing that you grow your own pumpkins! And yes perfect recipe to put them to use!
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! :-)
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!