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, packed
- ¾ cup pumpkin puree
- â…“ cup vegetable oil (or canola/coconut oil)
- ¼ cup unsweetened vanilla almond milk (or other milk)
- 2 tablespoons molasses
- 2 teaspoons vanilla extract
- 3 tablespoons granulated sugar (for topping, divided)
- 1 ½ teaspoons cinnamon (for topping, divided)
Instructions
- Preheat oven to 400°F. Spray mini loaf pans with floured cooking spray.
- Whisk flour, baking powder, pumpkin pie spice, and salt in a bowl.
- In another bowl, mix sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
- Pour wet mixture over dry ingredients; stir until just combined.
- Distribute batter evenly in pans, filling 2/3 full.
- Sprinkle 1 tablespoon sugar and ½ teaspoon cinnamon on each pan.
- Bake 40–43 minutes or until tops are set and a toothpick comes out clean.
- Cool in pans 15 minutes, then transfer to wire rack.
Notes
- Bread keeps airtight at room temp for up to 5 days or freezer up to 3 months.
- Recipe adapted from Averie Sunshine’s pumpkin muffin variations.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan