Cinnamon Sugar Pumpkin Bread

Cinnamon Sugar Pumpkin Bread

Recipe and photo from Averie of Averie Cooks

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Servings
10
Total Time
1 hr 15 min

Did you know Silk® has a ton of tasty recipes, like  this one for Cinnamon Sugar Pumpkin Bread? https://silk.com/node/68182

Ingredients

Bread

  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 Tbsp pumpkin pie spice
  • 1/4 tsp salt, or to taste
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup vegetable oil, canola oil, or liquid-state coconut oil (melt in microwave to liquify)
  • 1/4 cup Silk Unsweetened Vanilla Almondmilk
  • 2 Tbsp mild or medium molasses
  • 2 tsp vanilla extract

Topping

  • 3 Tbsp granulated sugar, divided 3 ways
  • 1 1/2 tsp cinnamon, divided 3 ways

Dish up your review

  • Cinnamon Sugar Pumpkin Bread

    Ratings: 
    5
    Average: 5 (1 vote)

    Perfect pumpkin!

    Great texture, flavour and easy instructions! I didn't have any molasses so substituted agave.
  • Total Results: 1

Read and Review

Cinnamon Sugar Pumpkin Bread

Preparation

  • Preheat oven to 400°F. Spray three 5"x3"x2" mini loaf pans very well with floured cooking spray or grease and flour the pans. Set aside.
  • In a large bowl, add flour, baking powder, pumpkin pie spice and salt, whisking together to combine. Set aside.
  • In a separate large bowl, add sugars, pumpkin puree, oil, Silk, molasses and vanilla, whisking until combined.
  • Pour the wet pumpkin mixture over the dry ingredients and stir until just combined. Do not overmix.
  • Evenly distribute batter between the 3 prepared pans, filling each about 2/3 full.
  • Evenly sprinkle 1 Tbsp sugar and 1/2 tsp cinnamon over each of the 3 pans. Place pans on a baking sheet and bake for about 40 minutes, or until tops are set and a toothpick inserted in the center comes out clean.
  • NOTE: Start checking at 30 minutes because all mini pans, ovens and climates vary.
  • Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 3 months.