Cinnamon Sugar Pumpkin Bread – Best Fall Recipe

Cinnamon Sugar Pumpkin Bread is the perfect fall treat that combines the warmth of cinnamon and sugar with the rich, earthy flavor of pumpkin. This recipe is incredibly easy to make, offering a moist, tender bread with a slightly crunchy topping that will have everyone coming back for more. Whether you’re preparing it for a cozy family gathering or sharing it with friends, this cinnamon sugar pumpkin bread will quickly become a favorite. Plus, it’s accidentally vegan, making it a wonderful option for a variety of dietary needs. Ready to enjoy a slice? Let’s dive into this delicious recipe!

Why This Cinnamon Sugar Pumpkin Bread Is a Must-Try

Cinnamon Sugar Pumpkin Bread is the ideal dessert for the fall season, combining the cozy flavors of pumpkin and spice. Not only is it easy to make, but the mini loaves bake quickly, making it perfect for busy mornings or last-minute gatherings. The soft and moist texture of the bread, combined with the sweet cinnamon sugar topping, creates a comforting treat that tastes more like cake than bread. Whether you bake it as mini loaves or a single large one, it’s an irresistible delight.

Ingredients

To create the perfect Cinnamon Sugar Pumpkin Bread, you’ll need the following ingredients:

• All-purpose flour: Provides the structure and texture for the bread.
• Baking powder: Helps the bread rise and gives it a light, fluffy texture.
• Pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, and cloves, giving the bread its classic fall flavor.
• Salt: Enhances the sweetness and balances the flavors.
• Granulated sugar: Sweetens the bread, ensuring it’s perfectly balanced.
• Light brown sugar: Adds a deep, molasses-like sweetness to complement the pumpkin.
• Pumpkin puree: The star ingredient, adding moisture and rich pumpkin flavor.
• Vegetable oil: Provides the necessary fat to keep the bread moist.
• Silk Unsweetened Vanilla Almondmilk: Adds moisture without overpowering the flavor (you can substitute with any milk of your choice).
• Molasses: A mild, sweet syrup that adds depth of flavor.
• Vanilla extract: Enhances the overall flavor with its warm, sweet notes.

Alternative Ingredient Suggestions

If you prefer to swap out some ingredients, here are a few suggestions:

• Gluten-free flour: If you’re looking for a gluten-free version, use a one-to-one gluten-free flour blend in place of all-purpose flour.
• Almond milk: For those avoiding dairy, feel free to use any plant-based milk, such as oat or soy milk.
• Maple syrup: Replace molasses with maple syrup for a slightly different flavor profile.
• Chopped nuts: If you want a bit of crunch, add chopped pecans or walnuts to the batter or sprinkle them on top before baking.

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C). Grease three mini loaf pans with cooking spray or butter, and flour them to ensure the bread doesn’t stick.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
3. Combine the wet ingredients: In another large bowl, mix the granulated sugar, brown sugar, pumpkin puree, oil, almond milk, molasses, and vanilla extract. Whisk until smooth.
4. Incorporate the wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Fill the pans: Divide the batter evenly between the three prepared mini loaf pans, filling each about 2/3 full.
6. Prepare the cinnamon sugar topping: In a small bowl, mix together the granulated sugar and cinnamon. Sprinkle this mixture evenly over the top of each loaf.
7. Bake the loaves for 40-43 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 30 minutes to ensure they don’t overbake.
8. Cool the bread in the pans for about 15 minutes before transferring to a wire rack to cool completely.

Tips & Tricks

• Check early: Because mini loaf pans cook faster, check your bread starting at the 30-minute mark. If the tops begin to brown too quickly, tent the loaves with aluminum foil to avoid burning.
• Do not overmix: When combining the wet and dry ingredients, stir just until incorporated to avoid a dense texture.
• Store leftovers properly: To keep the bread fresh, store it in an airtight container at room temperature for up to five days. You can also freeze it for up to three months.

Pairing Ideas and Variations

Cinnamon Sugar Pumpkin Bread is fantastic on its own, but you can easily elevate it by adding toppings or serving it with sides:

• Pair with hot beverages: Serve it alongside a hot cup of tea or coffee to enhance the cozy, fall vibes.
• Spread with cream cheese: For an extra indulgent treat, spread a little cream cheese or vegan cream cheese on a slice.
• Make-ahead option: This bread can be made in advance and stored for later. It actually improves in flavor after a day or two, making it perfect for prepping before a party or holiday meal.

Variations:

• Gluten-free option: Use a gluten-free flour blend for a completely gluten-free bread.
• Spicy version: Add a pinch of cayenne pepper or extra ginger for a spicier kick.
• Chocolate chip version: For chocolate lovers, fold in some vegan chocolate chips into the batter.

Conclusion

Cinnamon Sugar Pumpkin Bread is a delightful treat that captures the essence of fall with every bite. The combination of moist, tender pumpkin bread topped with a sweet cinnamon-sugar crust makes this recipe irresistible. Whether you’re hosting a fall gathering, baking for a cozy afternoon, or looking for a quick and easy snack, this bread is sure to impress. It’s vegan, easy to make, and perfect for any occasion. Try it once, and it will quickly become your go-to fall recipe!

Frequently Asked Questions (FAQs)

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• Sour Cream Pumpkin Bread Recipe 

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