Pumpkin Bread with Cinnamon Sugar Topping

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s not recommended. Pumpkin pie filling contains added sugars and spices that can throw off the balance of this recipe. Always use pure pumpkin puree for consistent texture and flavor. If you only have pie filling, reduce the sugar and skip the added spices, but your results may vary.

Q: What’s the best flour to use for this recipe?

All-purpose flour works best here for a soft yet sturdy crumb. Avoid cake flour (too soft) or bread flour (too dense). If you're gluten-free, a 1:1 baking blend like Bob’s Red Mill GF Flour works well, but texture may slightly differ.

Q: How do I know when the bread is done baking?

Insert a toothpick into the center —if it comes out clean or with a few moist crumbs, it’s done. The top should be golden brown and slightly cracked. If the top darkens too quickly, tent with foil halfway through.

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Fall is that magical time of year when warm spices and comforting bakes take over our kitchens—and few things scream “cozy” like Pumpkin Bread with Cinnamon Sugar Topping. With its moist, cake-like texture and that crackly cinnamon sugar crust, this easy pumpkin bread is a must-have for autumn lovers and baking beginners alike. In this guide, we’ll walk you through everything from the ingredients that create the perfect loaf, to expert tips, variations, and storage tricks—plus answers to the most Googled pumpkin bread questions. Looking for inspiration? Try our easy pumpkin bread with crumb topping for another delicious take.

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Why Everyone Loves Pumpkin Bread with Cinnamon Sugar Topping

A nostalgic fall flavor you can’t resist

Pumpkin bread evokes all the familiar comfort of fall, blending the warming notes of cinnamon, nutmeg, and cloves into every moist bite. The addition of a sweet cinnamon sugar topping adds not just flavor but texture, creating the ultimate crowd-pleaser. Whether served with coffee on a brisk morning or as a dessert during Thanksgiving, it’s always welcome on the table.

The texture contrast: soft bread meets crispy topping

What truly elevates this recipe is the contrast between the super moist interior and the crisp cinnamon sugar topping. That crackly, golden crust forms during baking, giving each slice a light crunch that keeps you coming back for more. The bread itself is accidentally vegan—thanks to pumpkin puree, you won’t even need eggs to keep it fluffy.

Vegan-friendly and kid-approved delight

With no butter or dairy, this recipe uses almond milk and vegetable oil to achieve its tender crumb. It’s perfect for those with dietary restrictions and even better for parents—because kids can’t get enough of that sweet crust. Add-ins like chocolate chips or chopped pecans can make it even more festive.

Ingredients That Make This Pumpkin Bread Recipe Shine

Pantry staples you already have

Here’s what you’ll need:

All-purpose flour
Granulated sugar & brown sugar
Baking powder
Salt
Vegetable or canola oil
Vanilla extract
Pumpkin pie spice blend
Pumpkin puree (not pie filling)

These are classic ingredients found in most kitchens. The combination of brown and white sugar provides depth and moisture, while the pumpkin puree keeps the loaf tender without dairy or eggs.

The secret touch: molasses and almond milk

What sets this recipe apart is the inclusion of molasses and almond milk. The molasses lends a rich, almost smoky sweetness that deepens the fall flavor profile. Meanwhile, almond milk (or any dairy-free alternative) keeps it light and moist. You can also substitute with regular milk if preferred.

Optional mix-ins and how they change the flavor

Want to take it to the next level? Stir in:

Chopped pecans for crunch
Chocolate chips for a dessert-like version
Dried cranberries for a tart contrast

Don’t miss our pumpkin oatmeal chocolate chip cookies if you’re looking to double down on fall baking.

Step-by-Step: How to Make Pumpkin Bread with Cinnamon Sugar Topping

Prepare the batter in two easy bowls

Start by preheating your oven to 400°F and greasing three 5×3 mini loaf pans. In one bowl, whisk together your dry ingredients: flour, baking powder, pumpkin pie spice, and salt. In another bowl, combine sugars, pumpkin puree, almond milk, molasses, oil, and vanilla.

Pour the wet mix into the dry and stir gently until combined. Be careful not to overmix—the goal is just to combine.

Distribute, top, and bake to perfection

Divide the batter evenly into the mini pans, filling each about two-thirds full. Sprinkle a blend of granulated sugar and cinnamon generously over the top. This layer will caramelize during baking and form that signature crunchy crust.

Place the pans on a baking sheet and bake for 40 to 43 minutes. Start checking around 30 minutes as oven temps may vary. A toothpick inserted should come out clean or with just a few moist crumbs.

Cooling, slicing, and serving tips for best results

Let the loaves cool in their pans for 15 minutes, then transfer them to a wire rack. Use a sharp knife for clean slices once completely cooled. Want to reheat? Pop a slice in the toaster oven for a warm, freshly baked feel. Discover great ideas like this in our pumpkin pie overnight oats recipe for cozy mornings.

Expert Tips for the Perfect Pumpkin Bread

Don’t overmix the batter

One of the biggest mistakes in baking quick breads is overmixing the batter. This activates the gluten and makes the bread dense or rubbery. Once you combine the wet and dry ingredients, stir only until no streaks of flour remain. A few lumps are perfectly fine—they’ll bake out.

How to make the topping super crunchy

The topping is what makes this bread shine, so don’t hold back. Combine granulated sugar and cinnamon in a 2:1 ratio and sprinkle generously. For extra crunch, try coarse sugar or turbinado sugar. Want more flair? Add a pinch of sea salt or a dusting of nutmeg to the topping blend.

Mini loaves vs. full loaf: timing and tricks

This recipe is designed for three 5×3-inch mini loaves, which bake quicker and yield more of that coveted crust. However, you can make it as one full 9×5-inch loaf. If you do, lower the oven temp to 375°F and start checking at the 45-minute mark. Tent with foil if the top darkens too soon. Don’t miss our pumpkin bundt cake recipe if you want to explore larger bakes.

Storage, Freezing, and Make-Ahead Options

Best practices to keep it moist for days

Once cooled, wrap the bread in plastic wrap or foil and store in an airtight container at room temperature. It’ll stay fresh and moist for up to 5 days. Avoid refrigerating, as this can dry it out.

Freezing tips and thawing instructions

This pumpkin bread freezes like a dream. Wrap each mini loaf tightly in two layers of plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw overnight at room temp or warm slices individually in a toaster oven for that just-baked feel. For another make-ahead option, check out our no-bake pumpkin pie bites that are freezer-friendly and just as seasonal.

Make-ahead tips for holidays and brunches

Bake the loaves a day in advance for stress-free mornings or gatherings. You can also make the batter ahead and refrigerate it for up to 24 hours—just give it a gentle stir before baking. Want a mix of sweet and savory? Pair it with a warm soup like our spicy butternut squash & sweet potato soup for a fall meal everyone will love.

Variations on Cinnamon Sugar Pumpkin Bread

Add-ins like pecans, chocolate chips, and streusel

Want to get creative? Toss in:

½ cup chopped pecans for a nutty crunch
¾ cup mini chocolate chips for a dessert-like twist
Cinnamon streusel topping (butter, sugar, flour) for extra texture

These mix-ins don’t just change flavor—they turn the bread into something special.

Gluten-free or keto-friendly swaps

Use a 1:1 gluten-free flour blend to make it GF—just be sure it contains xanthan gum for structure. Keto-friendly versions can use almond flour and monk fruit sweetener, but expect a denser texture and shorter shelf life.

Turning the bread into muffins or cake

You can spoon the batter into muffin tins (line or grease them first) and bake at 375°F for 20–22 minutes. Or pour it into a cake pan and enjoy it with a scoop of vanilla ice cream. For a breakfast version, try our healthy pumpkin oatmeal breakfast cake that’s just as satisfying.

FAQ About Pumpkin Bread with Cinnamon Sugar Topping

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s not recommended. Pumpkin pie filling contains added sugars and spices that can throw off the balance of this recipe. Always use pure pumpkin puree for consistent texture and flavor. If you only have pie filling, reduce the sugar and skip the added spices, but your results may vary.

What’s the best flour to use for this recipe?

All-purpose flour works best here for a soft yet sturdy crumb. Avoid cake flour (too soft) or bread flour (too dense). If you’re gluten-free, a 1:1 baking blend like Bob’s Red Mill GF Flour works well, but texture may slightly differ.

How do I know when the bread is done baking?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done. The top should be golden brown and slightly cracked. If the top darkens too quickly, tent with foil halfway through.

Can I use dairy milk instead of almond milk?

Yes! While this bread is naturally dairy-free, you can substitute 2% or whole milk for almond milk with no issue. The texture remains the same, though almond milk may add a lighter crumb.

Conclusion: Why This Will Be Your Go-To Pumpkin Bread Recipe

Whether you’re baking for brunch, meal-prepping snacks, or simply craving a slice of fall, this Pumpkin Bread with Cinnamon Sugar Topping hits every note. It’s moist, cozy, crisp on top, and easy to whip up in under an hour. With simple swaps and fun add-ins, it’s endlessly adaptable—and always irresistible. Check out our healthy pumpkin mousse if you’re looking for a lighter pumpkin dessert to pair it with.

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