Can I make this cinnamon sugar pumpkin bread as a single large loaf?

Yes! If you prefer a single large loaf, simply use a 9x5-inch loaf pan. The baking time may increase, so start checking the loaf at 50 minutes. If the top is browning too quickly, cover it loosely with aluminum foil to prevent overbaking.

Can I add mix-ins to the cinnamon sugar pumpkin bread?

Absolutely! You can add chocolate chips, chopped nuts (such as pecans or walnuts), or dried cranberries for extra texture and flavor. Just fold them into the batter gently to ensure they are evenly distributed.

How can I make this recipe gluten-free?

To make this cinnamon sugar pumpkin bread gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the texture and adjust the baking time if needed.

Cinnamon Sugar Pumpkin Bread

Description

Cinnamon sugar pumpkin bread is a cozy and comforting fall treat with a soft and moist texture, topped with a crunchy cinnamon sugar layer. This easy-to-make, vegan-friendly recipe combines warm autumn spices and pumpkin puree, creating a deliciously spiced bread that’s perfect for breakfast or as a sweet snack.

Ingredients

Scale

1 ¼ cups all-purpose flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
¼ teaspoon salt
¾ cup granulated sugar
¼ cup light brown sugar
¾ cup pumpkin puree
⅓ cup vegetable oil
¼ cup Silk Unsweetened Vanilla Almondmilk
2 tablespoons molasses
2 teaspoons vanilla extract
3 tablespoons granulated sugar (for topping)
1 ½ teaspoons cinnamon (for topping)

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Instructions

Preheat the oven to 400°F (200°C). Grease three mini loaf pans with cooking spray and lightly dust with flour.
In a large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt. Set aside.
In another bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, almond milk, molasses, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the three prepared pans, filling each about 2/3 full.
Sprinkle 1 tablespoon of sugar and ½ teaspoon of cinnamon over each loaf.
Bake for 40–43 minutes or until a toothpick inserted in the center comes out clean. Start checking at 30 minutes for mini loaves.
Let the bread cool in the pans for 15 minutes before transferring to a wire rack to cool completely.

Notes

For a single large loaf, use a 9×5-inch pan and check the baking time around 50 minutes.
Feel free to add mix-ins like chocolate chips or chopped nuts.
Check the loaves early to prevent overbaking, especially with mini pans.
This bread stores well at room temperature for up to 5 days or in the freezer for up to 3 months.

Prep Time: 10 minutes
Cook Time: 40–43 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 238
Sugar: 28g
Sodium: 156mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0.05g
Carbohydrates: 41g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg