Autumn Pumpkin and Cinnamon Bread

With the warm temperatures in the coming days, it might not seem like it, but there is only one week left before the official arrival of autumn! Thus, we celebrate the new season by cooking up delicious dishes that take advantage of local flavors like pumpkin. 

That's why today, we present you this delectable recipe for autumn pumpkin and cinnamon bread. A slice of this bread is the ideal snack when heated and with a bit of butter. It will definitely get you in the mood for the new season! 

So without further ado, here's how to prepare this delicious autumn pumpkin and cinnamon bread: 

 

INGREDIENTS FOR THE BREAD

1 and 1/4 cups all-purpose flour

2 teaspoons baking powder

2 tablespoons pumpkin pie spice

1/4 teaspoon salt or more, to taste

3/4 cup granulated sugar

1/4 cup tightly packed brown sugar

3/4 cup pumpkin puree (not pumpkin pie filling)

1/3 cup vegetable oil, canola oil, or coconut oil

1/4 cup unsweetened vanilla almond milk by Silk 

2 tablespoons molasses

2 teaspoons pure vanilla extract

INGREDIENTS FOR THE CINNAMON SUGAR TOPPING

3 tablespoons granulated sugar, divided into 3

1 and 1/2 teaspoons cinnamon, divided into 3

 

STEPS

1. Prepare the bread. Preheat the oven to 400°F. Grease 3 mini loaf pans of 5x3x2'' with butter and set aside. 

2. In a large bowl, combine the flour, baking powder, pumpkin pie spice, and salt, then mix well. Set aside. 

3. In another bowl, combine the sugars, pumpkin puree, oil, milk, molasses, and vanilla. Whisk well until a smooth mixture is obtained.  

4. Pour the wet ingredients over the dry ingredients, then mix until combined. Do not overmix. 

5. Pour the mixture into the 3 loaf pans, filling them 2/3 of the way. 

6. Prepare the cinnamon sugar topping. Sprinkle 1 tablespoon of sugar on each bread. Sprinkle 1/2 teaspoon of cinnamon on each bread. 

7. Then, place the three loaf pans on a large baking sheet. Bake for 40 to 43 minutes, or until the tops of the breads are firm and a toothpick comes out clean or with a few crumbs, but nothing liquid. 

8. Check the breads after 30 minutes of baking. Remove the pans from the oven and let cool for about 15 minutes before removing them from the pans and placing them on a plate. The breads will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.