Cinnamon Sugar-Topped Pumpkin Spice Bread
User Reviews
4.5
Cinnamon Sugar-Topped Pumpkin Spice Bread
Description
The Cinnamon Sugar-Topped Pumpkin Spice Bread uses pumpkin puree as the moistening ingredient combined with all-purpose flour, baking powder, pumpkin pie spice, sugars, oil, almond milk, molasses, and vanilla extract. The batter is mixed just until combined to avoid toughness. After pouring it into mini loaf pans, it is sprinkled with a cinnamon sugar mixture before baking at a relatively high temperature to form a crisp, sweet topping.
The bread has a tender crumb highlighted by the smell and taste of pumpkin and spices. The cinnamon sugar topping creates a subtle crust that contrasts with the moist interior. These mini loaves bake through fully, checkable by a toothpick test, and best enjoy slightly cooled.
Serve this bread sliced for breakfast or as a snack alongside coffee or tea. It can be stored at room temperature in an airtight container for several days or frozen for longer storage.
The recipe suggests checking the bread around 30 minutes into baking to avoid overbaking as mini loaves can vary in cooking times. This bread draws on pumpkin spice flavorings common in fall baking and is adapted from similar pumpkin muffin recipes.
Ingredients
Bread
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt or to taste
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- ¾ cup pumpkin not pumpkin pie filling, puree
- ⅓ cup vegetable oil canola oil, or liquid-state coconut oil (melt in microwave if necessary to liquify)
- ¼ cup almond milk or your favorite kind of milk such as 2%, oatmilk, soy, etc, Silk brand, unsweetened, vanilla flavor
- 2 tablespoons molasses mild or medium
- 2 teaspoons vanilla extract
Cinnamon Sugar Topping
- 3 tablespoons granulated sugar divided 3 ways
- 1 ½ teaspoons cinnamon divided 3 ways
Instructions
- 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.
- To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.
- To a separate large bowl add the sugars, pumpkin, oil (I used coconut) milk, molasses, vanilla, and whisk until combined.
- Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
- Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.
- Evenly sprinkle 1 tablespoon sugar over each of the 3 pans.
- Evenly sprinkle 1/2 teaspoon cinnamon over each of the 3 pans and place pans on a baking sheet (easier than dealing with 3 separate small pans in a hot oven).
- Bake for about 40 to 43 minutes, or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Baking Tips - Start checking at 30 minutes because all mini pans, ovens, and climates vary. If you think that the top of the loaves are browning a bit too quickly before the centers are setting, loosely drape a large sheet of aluminum foil over the top of all the loaves which will reduce the browning on top.
- Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.
Notes
- Store the pumpkin bread airtight at room temperature for up to 5 days, or freeze for up to 3 months.
- Start checking the mini loaves for doneness at around 30 minutes to prevent overbaking.
- This recipe is adapted from several pumpkin muffin variations, allowing for moist and flavorful quick breads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 238kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.05g | 3% |
| Sodium | 156mg | 7% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 2862IU | 57% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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