Description
This Cinnamon Sugar Pumpkin Bread is a quintessential fall treat that’s soft, moist, and bursting with warm, comforting flavors. Topped with a crunchy cinnamon sugar layer, it’s perfect for cozy mornings or as a delightful snack, and it’s accidentally vegan!
Ingredients
- All-purpose flour
- Baking powder
- Pumpkin pie spice (cinnamon, ginger, nutmeg, cloves blend)
- Salt
- Granulated sugar
- Light brown sugar
- Pumpkin puree
- Vegetable oil
- Silk Unsweetened Vanilla Almondmilk (or any milk of choice)
- Molasses
- Vanilla extract
- Cinnamon sugar topping: sugar and cinnamon
Instructions
- Preheat oven to 400°F (200°C). Grease and flour three mini loaf pans or one standard loaf pan.
- Whisk together flour, baking powder, pumpkin pie spice, and salt in a large bowl.
- In a separate bowl, whisk granulated sugar, brown sugar, pumpkin puree, vegetable oil, almond milk, molasses, and vanilla extract.
- Pour wet ingredients into dry ingredients; stir until just combined without overmixing.
- Distribute batter evenly into prepared pans, filling about 2/3 full.
- Sprinkle each loaf with a tablespoon sugar and half-teaspoon cinnamon for topping.
- Bake on a baking sheet for 40–43 minutes or until a toothpick comes out clean.
- Cool in pans for 15 minutes, then transfer to wire rack to cool completely.
Notes
Avoid overmixing to keep bread light. Check doneness early for mini loaves. Add chocolate chips or nuts if desired. Store airtight at room temperature up to 5 days or freeze up to 3 months. Pair with hot drinks or add toppings like whipped cream cheese or caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 43 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg