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pumpkin bread

A delicious, moist pumpkin bread topped with cinnamon sugar, perfect for fall baking.
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 tablespoon pumpkin pie spice
  • 0.25 teaspoon salt
  • 0.75 cup granulated sugar
  • 0.25 cup 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

Method
 

Preparation Steps
  1. Preheat oven to 400°F. Grease three mini loaf pans (5x3x2 inches) and set aside.
  2. In a large bowl, whisk together flour, baking powder, pumpkin pie spice, and salt; set aside.
  3. In another large bowl, whisk together sugars, pumpkin puree, oil, molasses, vanilla, and almondmilk until well combined.
  4. Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.
  5. Divide batter evenly among the three prepared mini loaf pans, filling each about 2/3 full.
  6. Sprinkle 1 tablespoon of sugar over each loaf, then evenly sprinkle 0.5 teaspoon cinnamon on top. Place pans on a baking sheet.
  7. Bake for 40 minutes, checking starting at 30 minutes. Cover with foil if tops brown too quickly.
  8. Allow to cool in pans for 15 minutes before removing and cooling completely on wire racks.

Notes

This pumpkin bread is perfect for holiday mornings or anytime you crave a cozy treat.