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pumpkin bread

This moist and flavorful pumpkin bread is topped with a crunchy cinnamon sugar crust, perfect for fall mornings or cozy afternoons.
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 teaspoon salt
  • 0.75 cups granulated sugar
  • 0.25 cups light brown sugar
  • 0.75 cup pumpkin puree
  • 0.33 cup vegetable oil
  • 0.25 cup Silk Unsweetened Vanilla Almondmilk
  • 2 tablespoons mild or medium molasses
  • 2 teaspoons vanilla extract
  • 3 tablespoons granulated sugar (divided 3 ways)
  • 1.5 teaspoons cinnamon (divided 3 ways)

Method
 

Preparation Steps
  1. 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.
  2. In a large bowl, whisk together flour, baking powder, pumpkin pie spice, and salt; set aside.
  3. In a separate large bowl, whisk together sugars, pumpkin puree, vegetable oil, molasses, vanilla extract until smooth.
  4. Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.
  5. Distribute batter evenly into the prepared pans, filling about 2/3 full.
  6. Sprinkle 1 tablespoon sugar over each loaf. Then, sprinkle 1/2 teaspoon cinnamon on top of each.
  7. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil if tops brown too quickly.
  8. Allow loaves to cool in pans for 15 minutes before transferring to a wire rack to cool completely.

Notes

This pumpkin bread is perfect for the fall season, deliciously moist with a crunchy cinnamon sugar topping.