This Cinnamon Sugar Pumpkin Bread is the best bread I have ever made. It is so moist, so soft, has the prefect amount of sweetness, and has a little crunch from the cinnamon sugar topping.

Another bonus is my kids love this recipe. Little do they know it has pumpkin in it. I love how I can sneak in ingredients they normally would not eat into food they end up loving.

The pumpkin pie spice, cinnamon, molasses, and pumpkin smells really get you into the fall spirit. After dropping the kids off at school, I love coming home and having a slice (or two) with a hot cup of Philz Coffee. Now that is a prefect morning in my opinion.

How To Make Cinnamon Sugar Pumpkin Bread

First, gather all your ingredients.

FOR THE PUMPKIN BREAD:

1 & 1/4 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/4 teaspoon fine sea salt
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
3/4 cup pumpkin puree (not pumpkin pie filling)
1/3 cup vegetable oil, canola oil, avocado oil, or liquid-state coconut oil (melt in micro if necessary to liquify)
1/4 cup Unsweetened Vanilla Almond milk (or regular milk)
2 tablespoons mild or medium molasses
2 teaspoons pure vanilla extract
Non-stick cooking spray
Parchment Paper

FOR THE CINNAMON SUGAR TOPPING:

3 tablespoons granulated sugar
1 & 1/2 teaspoons cinnamon

Preheat oven to 400°F degrees.

Cut a length of parchment paper long enough to line the bottom of the loaf pan with extra hanging over the sides. Press a crease in the parchment at the edges, so it fits snugly into the bottom. Spray non-stick cooking spray directly onto the bottom and sides of the loaf pan and set the parchment on top.

In a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together, set aside.

In a separate large bowl add the sugars, pumpkin, oil, almond milk, molasses, vanilla, and whisk until combined.

Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined, don’t overmix.

Pour mixture into the loaf pan and sprinkle the cinnamon sugar topping.

Bake for about 40 to 45 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.

Allow bread to cool in pan for about 15 minutes before removing and placing on a wire rack to cool completely.

Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.

Tips & Tricks

I like using avocado oil in my baking recipes rather than using canola oil. I use it for a healthier alternative. I have been using avocado oil for awhile now and I do no not think it affects the taste whatsoever in my desserts. I have been purchasing avocado oil at Costco. Make sure any oil you do buy is of good quality because that will affect the taste in anything you make. You could probably also use coconut oil too but it might affect the taste. I have tried using coconut oil in the past and although it doesn’t taste bad in the desserts you can definitely tell it is in there.
I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. I found all my Wilton baking essentials at my favorite store, TARGET!
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Cinnamon Sugar Pumpkin Bread

By: Tammie

March 18, 2019
10
1 hr
Print this

Ingredients

FOR THE PUMPKIN BREAD:
1 & 1/4 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/4 teaspoon fine sea salt
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
3/4 cup pumpkin puree (not pumpkin pie filling)
1/3 cup vegetable oil, canola oil, avocado oil, or liquid-state coconut oil (melt in micro if necessary to liquify)
1/4 cup Unsweetened Vanilla Almond milk
2 tablespoons mild or medium molasses
2 teaspoons vanilla extract
Non-stick cooking spray
Parchment Paper
FOR THE CINNAMON SUGAR TOPPING:
3 tablespoons granulated sugar
1 & 1/2 teaspoons cinnamon

Directions

Step 1: Preheat oven to 400°F degrees.
Step 2: Cut a length of parchment paper long enough to line the bottom of the loaf pan with extra hanging over the sides. Press a crease in the parchment at the edges, so it fits snugly into the bottom. Spray non-stick cooking spray directly onto the bottom and sides of the loaf pan and set the parchment on top.
Step 3: In a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together, set aside.
Step 4: In a separate large bowl add the sugars, pumpkin, oil, almond milk, molasses, vanilla, and whisk until combined.
Step 5: Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined, don’t overmix.
Step 6: Pour mixture into the loaf pan and sprinkle the cinnamon sugar topping.
Step 7: Bake for about 40 to 45 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.
Step 8: Allow bread to cool in pan for about 15 minutes before removing and placing on a wire rack to cool completely.
Step 9: Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.