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Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt (or to taste)
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup vegetable oil (or canola oil, or melted coconut oil)
- ¼ cup Silk Unsweetened Vanilla Almondmilk (or other milk, like 2%, oat milk, or soy)
- 2 tablespoons mild or medium molasses
- 2 teaspoons vanilla extract
- 3 tablespoons granulated sugar, divided
- 1 ½ teaspoons cinnamon, divided
Instructions
- Preheat oven to 400°F.
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine wet and dry mixtures, stir gently to combine.
- Grease mini loaf pans and fill with batter two-thirds full.
- Sprinkle cinnamon sugar topping on each loaf.
- Bake for 40 to 43 minutes; check for doneness using a toothpick.
- Cool in pans for 15 minutes, then transfer to wire rack.
Notes
Ensure oven is preheated for even baking.
Use fresh pumpkin puree for best results.
Check for doneness early to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 40-43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
- Cholesterol: 0