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Cinnamon Sugar Pumpkin Bread

Soft, moist pumpkin bread with a crunchy cinnamon sugar topping.

Time

1 hr 15 min

Serving size

10

  • VEGAN

  • DAIRY-FREE

preparation

  1. Preheat oven to 400°F.
  2. Spray three 5"x3"x2" mini loaf pans very well with floured cooking spray or grease and flour the pans.
  3. Set aside.
  4. In a large bowl, add flour, baking powder, pumpkin pie spice and salt, whisking together to combine. Set aside.
  5. In a separate large bowl, add sugars, pumpkin puree, oil, Silk, molasses and vanilla, whisking until combined.
  6. Pour the wet pumpkin mixture over the dry ingredients and stir until just combined. Do not overmix.
  7. Evenly distribute batter between the 3 prepared pans, filling each about 2/3 full.
  8. Evenly sprinkle 1 Tbsp sugar and 1/2 tsp cinnamon over each of the 3 pans.
  9. 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.
  10. NOTE: Start checking at 30 minutes because all mini pans, ovens and climates vary.
  11. Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.
  12. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 3 months.

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 UNSWEET 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