1 1/4 c all-purpose flour
2 tsp. Baking powder
1 Tbsp. Pumpkin pie spice
1/4 tsp. Salt
3/4 c granulated sugar
1/4 c brown sugar packed
3/4 c pumpkin purée (not pie filling)
1/3c vegetable oil, canola, or coconut oil
1/4 c milk or vanilla almond milk
2 Tbsp. Molasses
2 tsp. Vanilla extract
Cinnamon Sugar Topping
3 Tbsp. Granulated sugar
1 1/2 tsp. Cinnamon
DirectionsPreheat oven to 400 degrees. Generously spray a loaf pan with non-stick cooking spray and set aside. To a large bowl add the flour, baking powder, pumpkin pie spice and salt. Whisk together and set aside. To a separate bowl add the sugars, pumpkin purée, oil, milk, molasses and vanilla. Whisk together until combined. Pour the wet pumpkin mixture over the dry ingredients and stir until just combined; Don't overmix.
Pour batter into prepared pan and sprinkle with cinnamon sugar topping. Bake for about 40-43 minutes or until top is set and a toothpick inserted in the center comes out with moist crumbs but no wet batter. Allow bread to cool for about 15 minutes, unmold and place on a wire rack to cool completely. Serve immediately or store in an airtight container for 5 days, freezer for up to 3 months. Enjoy!!
Note: If using Almond milk, this recipe is vegan. You can also substitute coconut oil if you would like.