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pumpkin bread

Moist and flavorful pumpkin bread topped with cinnamon sugar goodness.
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 cups granulated sugar
  • 0.25 cups light brown sugar
  • 0.75 cups pumpkin puree
  • 0.33 cups vegetable oil
  • 0.25 cups Silk Unsweetened Vanilla Almondmilk
  • 2 tablespoons mild or medium molasses
  • 2 teaspoons vanilla extract

Method
 

Preparation Steps
  1. Preheat oven to 400°F. Spray three mini loaf pans (5x3x2 inches) with baking spray or grease and flour them; set aside.
  2. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt; set aside.
  3. In a separate bowl, whisk together sugars, pumpkin puree, oil, milk, molasses, and vanilla until well combined.
  4. Pour wet mixture into dry ingredients and stir until just combined; do not overmix.
  5. Divide batter evenly among the mini loaf pans, filling each about 2/3 full.
  6. Sprinkle 1 tablespoon sugar over each loaf. Then, sprinkle 1/2 teaspoon cinnamon on top and place pans on a baking sheet.
  7. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Loosely cover with foil if tops brown too quickly.
  8. Allow the bread to cool in pans for 15 minutes before removing and cooling completely on a wire rack.

Notes

This pumpkin bread is perfect for fall mornings or cozy get-togethers. Keeps well wrapped in plastic and can be frozen.