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pumpkin bread

A super moist and flavorful pumpkin bread topped with cinnamon sugar crumble, perfect for fall breakfasts or snacks.
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 tablespoons pumpkin pie spice
  • 0.25 teaspoon salt
  • 0.75 cups 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
  • 3 tablespoons granulated sugar (divided 3 ways)
  • 1.5 teaspoons cinnamon (divided 3 ways)

Method
 

Preparation Steps
  1. Preheat oven to 400F. Spray three 5x3x2-inch mini loaf pans very well with floured cooking spray or grease and flour the pans; set aside.
  2. To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.
  3. In a separate large bowl, whisk together the sugars, pumpkin puree, oil, molasses, vanilla, until smooth.
  4. Combine wet and dry ingredients, mix until just combined, do not overmix.
  5. Distribute batter evenly into the prepared pans, filling each about 2/3 full.
  6. Sprinkle 1 tablespoon sugar and 1/2 teaspoon cinnamon over each pan.
  7. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool in pans for 15 minutes, then remove and cool completely on a wire rack.

Notes

This pumpkin bread is perfect for fall seasons, enjoyed with a cup of tea or coffee.