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!
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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.
This bread is delicious and way too easy to make! It was hard to share it with my family, but I did. 😊 I will definitely be making this again!
LOL sometimes I wish I didn’t have to share with anyone either! I’m so glad to hear this was a winner for you, Laura!
Delicious, way too easy, and that you’ll definitely make it again!