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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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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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!!
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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!
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Originally posted September 11, 2017 and reposted September 17, 2021 and October 4, 2024 with updated text.
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!
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.
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!
Thanks for the five star review, I’m glad this turned out great for you, and I’m glad you’re going to be making a double batch of it for your celebration!
I’m so glad you replied and mentioned honey. All I have is blackstrap molasses. Maybe I’ll try a little of both.
Love this bread. Made for a friend that has a egg allergy. Others loved it in the office. Thank ypu.
I’m glad to hear this is loved by all!
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!!!
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!
Thanks for the five star review and I’m glad this was a big hit and that you’ll absolutely make this again!
whats the parchment paper trick?
Making a parchment paper sling to line the pan so that when you want to lift the loaf out the cinnamon sugar stays more intact because you don’t have to lift the loaf out by inversion and can use the sling.
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.
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).
Thanks for the five star review and glad you’ll make this again!
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.
Thanks for the five star review and glad you’ve made it more than once!
Are they high in sugar
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?
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!
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 👍
Thanks for the five star review and glad this is the best fall loaf you’ve ever baked!! Love the pumpkin crack loaves name :)
For the Cinnamon Sugar Pumpkin Bread, could I substitute the molasses with something else?
I have answered this question many times before; please read my other replies.
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.
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
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!
I’m sure it will work out in either but I haven’t tried so I can’t give you any specific guidance.
Could I use pumpkin pie extract rather than the powdery spice? And if so, how much should I use?
I would probably use about 2 teaspoons but it’s going to depend on how strong the extract is.
do have to cook it in a 400 degree oven, because my oven run very hot and cooks the outside quickly and inside raw
Then I would drop down to 350-375ish if you know that about your oven.