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.

190 comments on “Cinnamon Sugar Pumpkin Bread”

  1. 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
  2. Can I use regular pumpkin I can’t find puree

    • 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.

    • As long as it doesn’t say “pumpkin pie filling”, it’s pumpkin purée!!!

  3. Love this bread. Made for a friend that has a egg allergy. Others loved it in the office. Thank ypu.

  4. 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
  5. 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
    • 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.

  6. 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
    • 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.

  7. 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!

  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. 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
  10. Any thoughts on raisins/craisins?

  11. 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

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