Nothing says fall quite like the comforting scent of cinnamon and pumpkin wafting through the house. This Cinnamon Sugar Pumpkin Bread combines all the rich, cozy flavors of autumn into a delicious loaf with a slightly crunchy cinnamon sugar topping that will make you crave another slice. It’s incredibly easy to make, with no mixer required, and results in a moist, tender, and flavorful bread that tastes more like cake than the usual bread. Whether you bake it as mini loaves or a full-sized loaf, this bread will be the perfect treat for any gathering, or simply to enjoy with your favorite warm beverage.
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Why You’ll Love Cinnamon Sugar Pumpkin Bread
This Cinnamon Sugar Pumpkin Bread is an absolute winner when it comes to quick and easy fall baking. The bread is incredibly moist and soft, thanks to the perfect combination of pumpkin puree and oil. The cinnamon sugar topping adds a delightful contrast, offering a bit of crunch and extra flavor. It’s the ideal recipe for anyone who loves a sweet, flavorful loaf, and it’s surprisingly vegan without sacrificing taste or texture. Plus, the bread is versatile – bake it in mini loaves for a fun, bite-sized treat or go for a traditional full loaf. It’s also a perfect gift for friends or family during the fall season.
Ingredients You Need
• All-purpose flour: Adds structure and texture to the bread.
• Baking powder: Helps the bread rise and become light and fluffy.
• Pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, and cloves, providing that classic fall flavor.
• Salt: Enhances the overall flavors.
• Granulated sugar: Sweetens the bread, balancing the spices.
• Light brown sugar: Adds moisture and a touch of caramel flavor.
• Pumpkin puree: The star ingredient! Provides moisture, flavor, and a beautiful orange hue.
• Vegetable oil: Keeps the bread moist and tender.
• Almond milk (or your preferred milk): Used for moisture, almond milk adds a slight sweetness and depth.
• Molasses: Brings a rich, deep flavor, enhancing the overall sweetness of the bread.
• Vanilla extract: Adds a comforting sweetness to complement the pumpkin flavor.
• Cinnamon sugar topping: A mix of sugar and cinnamon to sprinkle over the loaves before baking for a sweet, crunchy finish.
Ingredient Substitutes
If you’re missing any ingredients or have dietary preferences, here are some swaps you can use:
• Almond milk: Use any non-dairy milk such as oat milk or soy milk.
• Vegetable oil: Coconut oil or canola oil are perfect substitutes.
• Molasses: If you don’t have molasses, you can substitute with honey or maple syrup for a lighter flavor, though it may slightly alter the taste.
How to Make Cinnamon Sugar Pumpkin Bread
Follow these simple steps to make your very own Cinnamon Sugar Pumpkin Bread:
- Preheat your oven to 400°F (200°C) and prepare three mini loaf pans by greasing them well or lining them with parchment paper.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set this aside.
- In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, oil, almond milk, molasses, and vanilla extract until smooth.
- Gradually combine the wet ingredients with the dry, stirring gently until just mixed. Avoid over-mixing, which can affect the bread’s texture.
- Divide the batter evenly between the three prepared pans, filling each about two-thirds full.
- For the cinnamon sugar topping, mix sugar and cinnamon together and sprinkle the mixture evenly over the tops of the loaves.
- Bake for 40-43 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking after 30 minutes to ensure it doesn’t overbake.
- Let the bread cool in the pans for about 15 minutes before removing it to a wire rack to cool completely.
Tips & Tricks for Perfect Pumpkin Bread
• Don’t overmix: Overmixing the batter can result in dense bread. Stir until just combined for a light, fluffy texture.
• Check doneness early: Mini loaves cook faster than larger ones, so be sure to check for doneness around the 30-minute mark.
• Prevent over-browning: If the tops of the loaves are browning too quickly, cover them with foil and continue baking.
• Cool properly: Let the bread cool in the pans for a few minutes to prevent it from falling apart when removed.
Pairing Ideas and Variations
This Cinnamon Sugar Pumpkin Bread is delicious on its own, but you can make it even better by pairing it with:
• Spiced chai or hot cider: The bread’s flavors pair perfectly with a warm, spiced beverage.
• Cream cheese spread: Add a layer of cream cheese for a tangy contrast to the sweet bread.
• Chocolate chips or nuts: For added texture, try folding chocolate chips or chopped pecans into the batter before baking.
Make-Ahead and Storage Tips
• Storing: Keep the bread in an airtight container at room temperature for up to 5 days.
• Freezing: This bread freezes wonderfully! Wrap it tightly in plastic wrap or foil and store it in the freezer for up to 3 months.
A Perfect Fall Treat
Cinnamon Sugar Pumpkin Bread is the ultimate way to embrace fall. Whether you’re enjoying it on a chilly morning or serving it as a treat at a family gathering, this bread offers all the cozy, comforting flavors of autumn in every bite. Easy to make and irresistibly delicious, it’s sure to become your new fall favorite.
Conclusion
Cinnamon Sugar Pumpkin Bread is the epitome of fall flavors, offering a warm and comforting treat that everyone will love. Whether you’re enjoying it with your morning coffee, sharing it with family, or gifting it to friends, this bread’s soft, tender texture and sweet, crunchy topping are bound to be a hit. It’s easy to make, vegan-friendly, and perfect for any autumn occasion. So, get baking and fill your home with the delicious scent of cinnamon and pumpkin today!
FAQ
Can I make Cinnamon Sugar Pumpkin Bread without molasses?
Yes! If you don’t have molasses on hand, you can substitute it with honey, maple syrup, or even brown sugar. However, molasses adds a distinct depth of flavor that is a key part of this recipe, so the taste may differ slightly.
Can I use pumpkin pie filling instead of pumpkin puree?
While pumpkin pie filling is sweetened and spiced, it can still be used in a pinch. However, if you want a more natural taste and texture, it’s best to use pure pumpkin puree. You might need to reduce the sugar slightly if using pumpkin pie filling.
Can I use a standard loaf pan instead of mini pans?
Yes! If you prefer to bake this bread in one larger loaf, simply adjust the baking time. For a 9×5-inch loaf pan, it may take about 60-70 minutes to bake fully. Always check with a toothpick to ensure it’s baked through.
More Relevant Recipes
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Cinnamon Sugar Pumpkin Bread
- Total Time: 53 minutes
Description
Cinnamon Sugar Pumpkin Bread is a moist and flavorful treat with the perfect balance of fall spices and a crunchy cinnamon-sugar topping. It’s easy to make and perfect for cozying up with a warm beverage during the fall season.
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 (or coconut oil)
- ¼ cup almond milk (or your preferred milk)
- 2 tablespoons molasses
- 2 teaspoons vanilla extract
- 3 tablespoons granulated sugar (for topping)
- 1 ½ teaspoons cinnamon (for topping)
Instructions
- Preheat your oven to 400°F (200°C) and prepare three mini loaf pans by greasing them well or lining them with parchment paper.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set this aside.
- In another bowl, combine the granulated sugar, brown sugar, pumpkin puree, oil, almond milk, molasses, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Avoid over-mixing.
- Evenly distribute the batter between the three prepared pans, filling each about two-thirds full.
- For the topping, combine the sugar and cinnamon, and sprinkle evenly over the batter in each pan.
- Bake for 40-43 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 30 minutes to avoid overbaking.
- Allow the bread to cool in the pans for about 15 minutes before removing and placing it on a wire rack to cool completely.
Notes
- If you don’t have molasses, you can substitute with honey or maple syrup, though it will alter the flavor slightly.
- For a larger loaf, use a 9×5-inch loaf pan and adjust the baking time to 60-70 minutes.
- To prevent over-browning, tent the loaves with foil if the tops are getting too dark before the center is set.
- Store the bread in an airtight container for up to 5 days at room temperature, or freeze it for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40-43 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 238 kcal
- Sugar: 28 g
- Sodium: 156 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
