Name: Cinnamon Sugar-Topped Pumpkin Spice Bread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 3 tablespoons granulated sugar, divided 3 ways; 1 ½ teaspoons cinnamon, divided 3 ways

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If you’re craving a cozy, irresistibly fragrant quick bread that truly embodies autumn flavor, look no further than Cinnamon Sugar-Topped Pumpkin Spice Bread. This delightful loaf features a plush, pumpkin-scented crumb and a sparkling cinnamon-sugar crust that will transport your kitchen straight to fall festival bliss any time of year. Whether you love classic pumpkin spice or want a comforting treat with minimal effort, this bread has a way of winning hearts with every slice.

Cinnamon Sugar-Topped Pumpkin Spice Bread Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Cinnamon Sugar-Topped Pumpkin Spice Bread is how a few pantry basics transform into something extraordinary. Each ingredient brings its own special note—tender texture, warm spice, golden color, and just the right amount of sweetness.

All-purpose flour: Gives the loaf its soft but sturdy structure, ideal for holding all those cozy flavors.
Baking powder: The key leavener that makes your pumpkin bread rise tall and fluffy.
Pumpkin pie spice: This blend infuses every bite with cinnamon, nutmeg, and a hint of clove for classic pumpkin spice warmth.
Salt: Just a pinch sharpens and balances the sweet, warm notes.
Granulated sugar: For sweetness and beautiful caramelization, both inside and atop the loaf.
Light brown sugar: Adds gentle molasses notes that deepen the bread’s flavor and color.
Pumpkin puree: The star ingredient—real pumpkin guarantees a moist, vibrant, and flavorful loaf (don’t use pumpkin pie filling).
Vegetable oil (or canola/coconut oil): Keeps the bread incredibly tender; coconut oil offers a subtle richness.
Vanilla almond milk (or your milk of choice): Adds moisture and a faint vanilla note—dairy-free or regular, it’s totally up to you.
Molasses: Just a couple tablespoons enrich the bread with deeper color and that bakery-worthy, slightly earthy sweetness.
Vanilla extract: For sweet, floral undertones that truly make the spices sing.
Extra granulated sugar and cinnamon (for topping): This is what creates the beloved cinnamon sugar crust—don’t skip it!

How to Make Cinnamon Sugar-Topped Pumpkin Spice Bread

Step 1: Prepare Your Pans and Preheat the Oven

Begin by heating your oven to 400°F to ensure it’s nice and hot when your batter goes in. Generously coat your three mini loaf pans (or a single 9×5-inch loaf pan) with floured nonstick spray or a light layer of butter and flour. This step is essential for releasing that gorgeous cinnamon sugar top intact. Set your prepared pans aside while you gather the remaining ingredients.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt. Whisking distributes the leavening and spices evenly, so each bite of your Cinnamon Sugar-Topped Pumpkin Spice Bread will have the perfect amount of warm, spiced flavor.

Step 3: Mix the Wet Ingredients

In a separate large bowl, add the granulated sugar, brown sugar, pumpkin puree, oil (make sure it’s fully liquid if using coconut oil), milk, molasses, and vanilla extract. Whisk everything together until you have a smooth, glossy pumpkin mixture with no streaks of oil or molasses. This blend guarantees deep flavor and moist texture in every slice.

Step 4: Bring the Batter Together

Pour the wet pumpkin mixture over your dry ingredients. Using a spatula or large spoon, gently mix just until combined. Avoid overmixing—some small lumps are totally fine. This step helps keep the Cinnamon Sugar-Topped Pumpkin Spice Bread wonderfully tender and soft.

Step 5: Distribute and Top with Cinnamon Sugar

Evenly spoon the batter into your prepared pans, filling each about two-thirds full. Next, sprinkle 1 tablespoon granulated sugar and ½ teaspoon cinnamon evenly over the top of each loaf. This creates a sparkling, crackly topping that sets this pumpkin bread apart.

Step 6: Bake and Watch the Magic Happen

Arrange the pans on a baking sheet for easy transfer to the oven. Bake for 40 to 43 minutes, but start checking for doneness at 30 minutes—the loaves are done when the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the tops start browning too quickly, loosely tent them with foil. This ensures your Cinnamon Sugar-Topped Pumpkin Spice Bread is perfectly baked with a soft crumb and crisp topping.

Step 7: Cool and Enjoy

Let your bread cool in the pans for 15 minutes—this helps the edges firm up for easy removal. Run a thin knife around the edges if needed, then carefully lift out the loaves onto a wire rack to cool completely. Savor that incredible warm aroma while you wait! Your bread is now ready to slice and share.

How to Serve Cinnamon Sugar-Topped Pumpkin Spice Bread

Garnishes

For a touch of elegance, try dusting each slice with a pinch of powdered sugar or a dollop of freshly whipped cream. Chopped toasted pecans or walnuts also lend a lovely crunch, while a drizzle of maple glaze adds a sweet finish worthy of any special brunch.

Side Dishes

Cinnamon Sugar-Topped Pumpkin Spice Bread shines with classic sides. Pair it with a mug of hot coffee, spiced chai, or your favorite herbal tea for a comforting breakfast or afternoon treat. Fresh fruit, like apple or pear slices, brings a bright, crisp contrast to the warm spices and tender crumb.

Creative Ways to Present

Elevate your table by slicing the bread into thick fingers and serving them on a rustic wooden board with a bowl of cinnamon-honey butter for spreading. For parties, cut the loaf into cubes and skewer them on toothpicks for easy pumpkin spice “bites.” Or, present mini loaves in a pretty basket lined with a cozy tea towel—perfect for gifting during the fall season!

Make Ahead and Storage

Storing Leftovers

After fully cooling, wrap any leftover Cinnamon Sugar-Topped Pumpkin Spice Bread tightly in foil or plastic wrap, then store it in an airtight container. It will stay fresh and soft at room temperature for up to five days, and the topping stays delightfully crisp.

Freezing

To freeze, wrap the cooled loaf or loaf slices in plastic wrap, then place them in a zip-top freezer bag. For the best flavor and texture, enjoy your frozen Cinnamon Sugar-Topped Pumpkin Spice Bread within three months. Thaw overnight in the refrigerator or at room temperature when you’re ready for a taste of autumn.

Reheating

If you like your pumpkin bread warm, simply pop a slice into the microwave for 10–15 seconds, or heat in a toaster oven for a few minutes. This revives its just-baked aroma and soft crumb, making each bite as comforting as the first.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! If using homemade pumpkin puree, just make sure it’s well-drained and not watery. This prevents the bread from becoming dense or gummy—your Cinnamon Sugar-Topped Pumpkin Spice Bread will still be delicious and full of pumpkin flavor.

What if I don’t have mini loaf pans?

No problem! You can bake the full recipe in a single 9×5-inch loaf pan instead. Just keep in mind that baking time may increase slightly—start checking for doneness at around 45 minutes and tent with foil if needed to prevent over-browning.

Can I make this bread vegan?

Yes, it’s wonderfully easy to make vegan! Use your favorite non-dairy milk (such as almond, soy, oat, or coconut), and double-check that your sugars and other ingredients are plant-based. The recipe naturally contains no eggs or dairy, making it friendly for most dietary preferences.

What can I substitute for pumpkin pie spice?

If you don’t have pumpkin pie spice, mix together 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves or allspice. This homemade blend mimics classic pumpkin spice and works beautifully in Cinnamon Sugar-Topped Pumpkin Spice Bread.

How do I know when the bread is perfectly baked?

Check for a golden-brown top and use the trusty toothpick test—inserting a toothpick into the center should yield a few moist crumbs but no raw batter. If your loaves are browning too fast, loosely cover them with foil during the last 10 minutes of baking for best results.

Final Thoughts

There’s something special about baking a loaf of Cinnamon Sugar-Topped Pumpkin Spice Bread—it fills the kitchen with warmth, comfort, and a sense of simple celebration. Whether you share it with friends or keep it all to yourself, I hope this cozy recipe finds a spot among your favorites. Don’t wait for fall—whip up a batch soon and enjoy pumpkin spice magic any time the craving strikes!