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!
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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.
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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!
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Originally posted September 11, 2017 and reposted September 17, 2021 with updated text.
AMAZING Recipe!??❤️
I loved it so much, I’ve made it
four times already in the past year!
Thank you so much!!☺️??
Thanks for making the recipe 4 times already and glad you really love it!
I have a nut allergy. Is it possible to substitute soy milk?
Yes that’s fine.
I have all these roasted sweet potatoes left over. Do you think I can use them in place of pumpkin?
Not sure, I’ve only made it the way the recipe is written.
Can I use a regular size loaf pan?? If so, do I follow the directions? Thank you.
I discussed my thoughts about this in the blog post.
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!
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 :)
Can we see Sourgum instead of molasses?
I’ve only tried with molasses.
Can you make this with Fair LIfe milk. I just could not use enough almond milk in past so I stopped buying it.
You can use regular cow’s milk if that’s what that milk is, I’m not familiar with it.
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!
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!
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.
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.
Have you tried this with gluten free flour? Any suggestions?
No I have not. You could try a cup for cup style blend and see how it goes but no personal experience.
Charity did you try it w a gf flour? How did it turn out? Newly gf here.
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!
Your Cinnamon Sugar Pumpkin Bread looks amazing. Can’t wait to try it. Thank you for sharing.
Thanks and enjoy!
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.
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!
Followed your recipe to a T and it came out delicious! Thanks for sharing!
Thanks for trying the recipe and I’m glad it came out great fory ou!
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.
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.
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! ☹️
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.
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
Wonderful and enjoy!