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pumpkin bread

A soft, moist pumpkin bread topped with crunchy cinnamon sugar, perfect for fall breakfast or snack.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 10
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoons pumpkin pie spice
  • 0.25 teaspoons salt
  • 0.75 cups granulated sugar
  • 0.25 cups light brown sugar
  • 0.75 cups pumpkin puree
  • 0.33 cups vegetable oil
  • 0.25 cups Silk Unsweetened Vanilla Almondmilk
  • 2 tablespoons molasses
  • 2 teaspoons vanilla extract
  • 3 tablespoons granulated sugar (divided)
  • 1.5 teaspoons cinnamon (divided)

Method
 

Preparation Steps
  1. Preheat oven to 400F. Spray three mini loaf pans with cooking spray and set aside.
  2. In a large bowl, whisk together flour, baking powder, pumpkin pie spice, and salt; set aside.
  3. In another large bowl, whisk together sugars, pumpkin puree, oil, milk, molasses, vanilla, and 1 tablespoon sugar until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing.
  5. Divide batter evenly among the three pans, filling each about 2/3 full.
  6. Sprinkle 1 tablespoon sugar and 0.5 teaspoon cinnamon over each batter-filled pan.
  7. Bake for 40-43 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the bread to cool in pans for 15 minutes, then transfer to a wire rack to cool completely.

Notes

This pumpkin bread is perfect for fall with its warm spices and crunchy cinnamon topping.