Cinnamon Sugar Topped Pumpkin Spice Bread 🎃🍁 is an EASY quick bread that bakes up super soft, tender, and moist with plenty of warm fall flavor! The slightly crunchy cinnamon-sugar topping is the best part and adds the perfect contrast to every bite. Made as mini loaves, they bake quickly and are perfect for fall snacking, gifting, or entertaining! Or bake as a single large loaf.
Easy Cinnamon Sugar Pumpkin Bread Recipe
- Moist, homemade 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. Moist, homemade pumpkin bread is such a quintessential fall treat.
- If you’d rather make one regular loaf, I’ve included instructions for that too, so you can bake it whichever way works best for you.
- The bread is soft, tender, warmly spiced, and full of classic pumpkin flavor. It’s the kind of easy fall baking recipe that makes the whole house smell amazing.
Beth G. said:
This was a hit at Thanksgiving! Vegan and non-vegan enjoyed it! Did I mention that I put pecans on top? They got toasted and so, so good. 😊
Abbey said:
Omg!! This was sooo good. I have accidentally eaten half the tray already. I will definitely be saving this recipe and making it million times haha
Pumpkin Spice Bread Ingredients
- All-purpose flour, baking powder, pumpkin pie spice, and salt: These dry ingredients give the bread structure, help it rise, and add classic pumpkin spice flavor. Pumpkin pie spice is usually a blend of cinnamon, ginger, nutmeg, cloves, and other warm spices.
- Granulated sugar, light brown sugar, pumpkin puree, vegetable oil, molasses, and Vanilla extract: These make the bread soft, moist, sweet, and full of rich fall flavor. Use pure pumpkin puree, not pumpkin pie filling, because pie filling is already sweetened and spiced.
- Unsweetened vanilla almond milk: I use Silk Unsweetened Vanilla Almondmilk often, but any unsweetened, fairly neutral-flavored milk should work.
- Optional mix-ins: Mini chocolate chips, chopped nuts, or dried fruit would all be great additions. Start with a modest amount, see how the batter looks, and add a little more if needed.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pumpkin Spice Bread
- Stir together the wet ingredients in one bowl and the dry ingredients in another.
- Combine the wet and dry ingredients, mixing just until the pumpkin bread batter comes together.
- Divide the batter between mini loaf pans, then sprinkle generously with cinnamon sugar. Tip: If you’d like to top the loaves with a crumble or streusel topping, you can! Use the topping from either my Apple Pie Bread or Pumpkin Crumb Cake. Both toppings will work for this pumpkin bread.
- Bake until the loaves are set and a toothpick inserted in the center comes out clean, checking early since mini loaves bake quickly.
Making One Loaf Rather Than Mini Loaves
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 55-60-ish minutes in the oven (since the mini loaves need about 40 minutes). Bake until it’s done using the toothpick test, whatever that means on the clock.
Cinnamon Sugar-Topped Pumpkin Spice Bread
Video
Equipment
- 3 5x3x2 mini loaf pans OR
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 , (or your favorite kind of milk such as 2%, oatmilk, soy, etc.)
- 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. Baking Tips – Start checking at 30 minutes because all mini pans, ovens, and climates vary. If you think that the top of the loaves are browning a bit too quickly before the centers are setting, loosely drape a large sheet of aluminum foil over the top of all the loaves which will reduce the browning on top.
- 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 Bread 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!
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!
Cream Cheese-Filled Pumpkin Bread – Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!
Mini Pumpkin Chocolate Chip Loaves — Super soft, tender, moist pumpkin bread that’s loaded with chocolate chips!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!
Pumpkin Nut Bread with Crumble Topping — Super soft, tender, moist pumpkin bread with a pecan crumble topping!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and perfect for entertaining or gift-giving!!
Vegan Pumpkin Bread with Streusel Topping — Moist pumpkin bread is flavored with five kinds of spices for maximum fall flavor and topped with an irresistible streusel topping!
Pumpkin Banana Bread — This pumpkin banana bread is topped with a homemade browned butter frosting. It’s super moist thanks to the mashed bananas, pumpkin, yogurt, and melted butter in the batter!
Originally posted September 11, 2017 and reposted September 17, 2021 and October 4, 2024 with updated text.
Would you think shredded zucchini would work with this? because I have a ton of zucchini right now
I have quite a few zucchini bread recipes and variations. Google ‘averie cooks zucchini bread’ for the most popular.
Can you use honey instead of molasses
You could I’m sure. I haven’t tried it that way so can’t really say for sure. I definitely prefer molasses here and recommend it.
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.
Thanks for the five star review and I’m glad that this worked out great for you as a regular loaf as well as in mini muffin form and that the whole family was happy!
can you use regular milk?
Yes
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.
Can this be made with regular cow’s milk?
yes
If using one big loaf pan rather than three, how long cook time?
Read the other comment replies as this has been answered.
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!
Glad this impressed you’re vegan friend! Thanks for the five star review and I totally agree with you about adding the molasses!
My husband is a celiac. Have you made this recipe with gluten free flour? If so, how did it turn out?
I never have so I really cannot speak to how the results would be. You could try using one of the cup for cup type of flours that are gluten-free to replace the all purpose.
Hi ., can’t wIt to try this . Will it work using a different dairy free milk ?
You probably will be fine but I’ve only made it as written so can’t be absolutely sure but I think you’ll be fine.
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!
Not sure since I made this as mini loaves. 45 to 60 mins maybe…just bake until it’s done.
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 (:
Baking powder. Pumpkin also is great to work with because it rises well in recipes.
Enjoy it!
Can this be made with Bob’s Redmill 1 to 1 flour substitute?
I have only made it with regular AP flour so can’t say for sure but if it’s a 1:1 sub, I’d try it and see.
looks yummy! if I want to make it not in a mini loaf pan, it works with one regular loaf pan?
yes
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!
Thanks for the 5 star review and glad this was a hit!
Do you know how long she cooked it for being in a full size loaf pan?
not sure
I made this recipe yesterday and the bread rose nicely, but the cinnamon and sugar rose above the bread making a hard crust. I tried again today instead mixing the sugar and cinnamon and topping the bread with it before baking with the same result. It tastes great in spite of the hard crust. Any suggestions?
Turn your oven down 25 degrees or so. An oven that’s running overly hot can do that. And/or you can use less cinnamon-sugar or omit it all together before baking and sprinkle some on later. I have never heard of this happening to anyone who’s made this but those are my suggestions.
Doing the keto diet as much as I can but would love to try this delicious looking recipe. Some ingredients need to be altered but the molasses one is the highest carb count in the recipe. Would it still come out okay if I just omitted that ingredient all together, or do you know of a low carb molasses or substitute that would work??
You can omit all together, noting the flavor will be different and a bit lacking in my opinion. Bread is a high carb item anyway…so I would personally just enjoy it for what it’s worth, as a treat :)