Cinnamon Sugar Pumpkin Bread
Ingredients List
- Bread1 1/4 cups all-purpose flour2 teaspoons baking powder1 tablespoon pumpkin pie spice1/4 teaspoon salt, or to taste3/4 cup granulated sugar1/4 cup light brown sugar, packed3/4 cup pumpkin puree (not pumpkin pie filling)1/3 cup vegetable oil, canola oil, or liquid-state coconut oil (melt in micro if necessary to liquify)1/4 cup Silk Unsweetened Vanilla Almondmilk2 tablespoons mild or medium molasses2 teaspoons vanilla extractCinnamon Sugar Topping3 tablespoons granulated sugar, divided 3 ways1 1/2 teaspoons cinnamon, divided 3 ways
Directions
- Bread – Preheat oven to 400F. Spray 3 5x3x2-inch mini loaf pans very well with floured cooking spray or grease and flour the pans; set aside.
- To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.
- To a separate large bowl add the sugars, pumpkin, oil (I used coconut) milk, molasses, vanilla, and whisk until combined.
- Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
- Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.
- Cinnamon Sugar Topping – Evenly sprinkle 1 tablespoon sugar over each of the 3 pans.
- Evenly sprinkle 1/2 teaspoon cinnamon over each of the 3 pans and place pans on a baking sheet (easier than dealing with 3 separate small pans in a hot oven).
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