4.5 from 456 votes
Cinnamon Sugar-Topped Pumpkin Spice Bread
This Cinnamon Sugar-Topped Pumpkin Spice Bread is a moist quick bread flavored with pumpkin puree, warm spices including pumpkin pie spice, and sweetened with both granulated and brown sugar. The loaf has a soft texture with a distinctive cinnamon sugar topping that adds a crunchy, sweet crust. Mini loaves make it ideal for portion control or gifting.
Prep Time
10 mins
Cook Time
40 mins
Cooling Time
15 mins
Total Time
1 hr 5 mins
Servings:
10
Calories:
238 kcal
Course:
Breakfast, Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 238
% 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.