Description
A moist and tender Vegan Pumpkin Spice Bread topped with a crunchy cinnamon sugar layer. This easy fall baking treat is perfect for cozy afternoons, brunch, or a sweet snack, filling your home with warm autumn spices.
Ingredients
Dry Ingredients:
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1 ¼ cups all-purpose flour
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2 teaspoons baking powder
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1 tablespoon pumpkin pie spice
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¼ teaspoon salt
Wet Ingredients:
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¾ cup granulated sugar
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¼ cup packed light brown sugar
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¾ cup pumpkin puree
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⅓ cup vegetable oil (or canola/melted coconut oil)
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¼ cup unsweetened vanilla almond milk (or any preferred milk)
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2 tablespoons molasses
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2 teaspoons vanilla extract
Cinnamon Sugar Topping:
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3 tablespoons granulated sugar
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1 ½ teaspoons cinnamon
Instructions
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Preheat oven to 400°F (200°C). Grease and flour three mini loaf pans.
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In a large bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
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In a separate bowl, whisk together granulated sugar, brown sugar, pumpkin puree, oil, milk, molasses, and vanilla extract until smooth.
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Gently combine the wet ingredients into the dry ingredients, stirring just until incorporated. Do not overmix.
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Divide the batter evenly among the loaf pans, filling them about two-thirds full.
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Mix the cinnamon and sugar topping, then sprinkle generously over each loaf.
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Place the pans on a baking sheet and bake for 40-43 minutes, checking at 30 minutes. Tent with foil if browning too quickly.
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Allow loaves to cool in pans for 15 minutes before transferring to a wire rack to cool completely.
Notes
Do not overmix the batter to ensure a soft and fluffy texture.
The molasses adds depth of flavor—don’t skip it!
For extra texture, fold in chopped walnuts or dairy-free chocolate chips.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Tent with foil if the topping browns too quickly during baking.
- Prep Time: 15 minutes
- Cook Time: 40-43 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American