Can I use canned pumpkin pie filling instead of pumpkin puree?

It's best to use pumpkin puree, as pumpkin pie filling comes pre-sweetened and contains spices, which could alter the flavor of your bread. Pumpkin puree gives you full control over the seasoning and sweetness levels in the recipe.

Can I make this recipe gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Be sure to use a one-to-one substitute designed for baking to achieve the best texture and rise.

How can I make the cinnamon sugar topping even more flavorful?

For an extra burst of flavor, try adding a pinch of ground nutmeg or cloves to the cinnamon sugar mix. You can also add chopped nuts, such as pecans or walnuts, to the topping for some crunch.

Can I freeze this cinnamon sugar pumpkin bread?

Absolutely! This bread freezes well. Wrap it tightly in plastic wrap or foil and store it in a freezer-safe bag for up to 3 months. Simply thaw at room temperature or heat in the microwave for a warm, fresh taste.

Cinnamon Sugar Pumpkin Bread: Easy Fall Recipe

Name: Cinnamon Sugar Pumpkin Bread
Prep time: 10 min
Cook time: PT-487205H25M11S
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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 (or any milk of choice); 2 tablespoons molasses; 2 teaspoons vanilla extract; For the cinnamon sugar topping: 3 tablespoons granulated sugar; 1 ½ teaspoons cinnamon

Description

This Cinnamon Sugar Pumpkin Bread is the perfect combination of soft, moist texture and a delightful cinnamon sugar topping that everyone will love. Whether you’re baking for yourself, family, or friends, this recipe is simple, quick, and full of fall flavors. The best part? It’s accidentally vegan, making it suitable for a variety of dietary needs. With its rich pumpkin flavor and irresistible spice blend, this bread is the ideal addition to any fall gathering or cozy afternoon 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 (or any milk of choice)
2 tablespoons molasses
2 teaspoons vanilla extract
For the cinnamon sugar topping: 3 tablespoons granulated sugar
1 ½ teaspoons cinnamon

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Instructions

Preheat your oven to 400°F (200°C). Grease and flour three mini loaf pans or one standard-sized loaf pan.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
Combine the wet ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, almond milk, molasses, and vanilla extract.
Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Prepare the loaves: Evenly distribute the batter between the prepared pans, filling each about 2/3 full.
Add the cinnamon sugar topping: Sprinkle a tablespoon of sugar and a half-teaspoon of cinnamon on top of each loaf.
Bake the loaves: Place the pans on a baking sheet for easier handling. Bake for 40-43 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Let the bread cool in the pans for about 15 minutes before transferring to a wire rack to cool completely.

Notes

Start checking for doneness at 30 minutes, as mini loaves bake faster than a full-sized loaf.
Feel free to add chocolate chips or nuts like pecans for extra flavor.
To prevent overbaking, cover the loaves loosely with foil if the tops brown too quickly.
This bread can be stored at room temperature in an airtight container for up to 5 days, or frozen 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 slice
Calories: 238 kcal
Sugar: 28g
Sodium: 156mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0.05g
Carbohydrates: 41g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg