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!!

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. 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.

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. 

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

What’s in Cinnamon Sugar Pumpkin Bread? 

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

two slices of cinnamon pumpkin bread

How to Make Cinnamon Sugar Pumpkin Bread

This pumpkin quick bread might be my easiest recipe yet! Simply 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. 

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

Want to see how to make pumpkin bread? Watch the video! 

 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 moist 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 Moist 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

Cinnamon Sugar Pumpkin Bread

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

Yield: Three 5x3x2-inch mini loaves
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes

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 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

Instructions

    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.

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 Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 144 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 88mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 1g Sugar: 15g Sugar Alcohols: 0g Protein: 1g

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 – 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.

195 comments on “Cinnamon Sugar Pumpkin Bread”

  1. 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
  2. looks yummy! if I want to make it not in a mini loaf pan, it works with one regular loaf pan?

  3. Can this be made with Bob’s Redmill 1 to 1 flour substitute?

  4. 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 (:

  5. 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!

  6. Hi ., can’t wIt to try this . Will it work using a different dairy free milk ?

  7. My husband is a celiac. Have you made this recipe with gluten free flour? If so, how did it turn out?

  8. 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
  9. Can this be made with regular cow’s milk?

  10. 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?😭

    • 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.

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

      • 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.

  11. can you use regular milk?

  12. 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
  13. Can you use honey instead of molasses

  14. Would you think shredded zucchini would work with this? because I have a ton of zucchini right now

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

  16. Could I use pumpkin pie extract rather than the powdery spice? And if so, how much should I use?

  17. 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!

  18. 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
    • 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.

      • 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

  19. For the Cinnamon Sugar Pumpkin Bread, could I substitute the molasses with something else?

  20. 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
  21. 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
    • 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!

  22. Are they high in sugar

  23. 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
  24. 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
  25. What is the difference in pumpkin purée and pumpkin pie filling? I can only find pumpkin pie filling at the grocery store :(

    • 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.

      • 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.

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