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Cinnamon Sugar Pumpkin Bread Recipe

Cinnamon Sugar Pumpkin Bread Recipe
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★★★★★

5.2 from 18 reviews

This Cinnamon Sugar Pumpkin Bread is a moist, tender quick bread infused with warm pumpkin pie spices and topped with a crunchy cinnamon sugar crust. Perfect for fall or any time you crave a cozy, spiced treat, it’s easy to make in mini loaf pans and delivers a delightful balance of sweet pumpkin flavor enhanced by the rich cinnamon sugar topping. This vegan-friendly recipe uses pumpkin puree, molasses, and almond milk for a dairy-free twist.

Ingredients

Scale

Bread

  • 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)
  • ¼ cup unsweetened vanilla almond milk (or 2%, oatmilk, soy, etc.)
  • 2 tablespoons mild or medium molasses
  • 2 teaspoons vanilla extract

Cinnamon Sugar Topping

  • 3 tablespoons granulated sugar, divided into 3 portions
  • 1 ½ teaspoons cinnamon, divided into 3 portions

Instructions

  1. Prepare pans: Preheat your oven to 400°F. Spray three 5x3x2-inch mini loaf pans thoroughly with floured cooking spray or grease and flour them well to prevent sticking; set aside.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt until evenly combined; set aside.
  3. Mix wet ingredients: In a separate large bowl, whisk together the granulated sugar, light brown sugar, pumpkin puree, vegetable oil, almond milk, molasses, and vanilla extract until the mixture is smooth and well combined.
  4. Combine wet and dry: Pour the wet pumpkin mixture over the dry ingredients and stir gently just until combined. Avoid overmixing to keep the bread tender and light.
  5. Fill pans: Evenly distribute the batter among the three prepared mini loaf pans, filling each about two-thirds full.
  6. Add topping: Sprinkle 1 tablespoon of granulated sugar evenly over each loaf, then sprinkle ½ teaspoon cinnamon over the sugar on each pan to create the cinnamon sugar crust.
  7. Bake: Place the pans on a baking sheet for easier handling and bake in the preheated oven for 40 to 43 minutes. Start checking at 30 minutes since oven temperatures and pan sizes vary. The bread is done when the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. If the tops brown too quickly before the centers are set, loosely cover with foil to prevent burning.
  8. Cool: Allow the bread to cool in the pans for about 15 minutes, then remove and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Bread stores best in an airtight container at room temperature for up to 5 days.
  • You can freeze the loaves for up to 3 months; thaw at room temperature.
  • This recipe is adapted from several vegan pumpkin muffin recipes, ensuring a moist and flavorful loaf.
  • Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • To reduce browning during baking, tent with foil if needed.

Nutrition

Keywords: pumpkin bread, cinnamon sugar pumpkin bread, vegan pumpkin bread, pumpkin spice bread, fall recipes, quick bread

Find it online: https://dishedbydana.com/cinnamon-sugar-pumpkin-bread-recipe/