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Cinnamon Sugar-Topped Pumpkin Spice Bread
🎃🍁🍂 Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping that is the BEST part! The mini loaves are EASY, they bake quickly, are brimming will fall flavors, and totally IRRESISTIBLE (and accidentally vegan)!
Prep Time
10 mins
Cook Time
10 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 puree not pumpkin pie filling
- ⅓ cup vegetable oil canola oil, or liquid-state coconut oil (melt in microwave if necessary to liquify)
- ¼ cup Silk Unsweetened Vanilla Almondmilk (or your favorite kind of milk such as 2%, oatmilk, soy, etc.)
- 2 tablespoons mild or medium molasses
- 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
- Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.
- Recipe adapted from my Vegan Chocolate Chip Pumpkin Muffins, Mini Cinnamon Sugar Pumpkin Muffins, and Mini Pumpkin Chocolate Chip Muffins.
Nutrition Information
Serving
1serving
Calories
238kcal
(12%)
Carbohydrates
41g
(14%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.05g
Sodium
156mg
(7%)
Potassium
127mg
(4%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
2862IU
(57%)
Vitamin C
1mg
(1%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
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.