Description

Moist, rich, warmly spiced, and crowned with a crackly cinnamon-sugar crust, this double-batch pumpkin bread is autumn’s most giftable (and irresistible) baked good. A hint of molasses adds depth, while layers of cinnamon sugar make every bite cozy and craveable. It’s a fall favorite that disappears fast—so bake two loaves: one to devour, one to share (or freeze for future joy).

Ingredients

Dry Team:
• 2½ cups all-purpose flour
• 4 tsp baking powder
• 2 tbsp pumpkin pie spice
• ½ tsp salt

Wet Team:
• 1½ cups granulated sugar
• ½ cup packed light brown sugar
• 1½ cups pumpkin purée
• ⅔ cup vegetable or coconut oil
• ½ cup milk (any variety)
• ¼ cup molasses
• 4 tsp vanilla extract

Cinnamon Sugar Topping:
• 6 tbsp sugar + 3 tsp cinnamon (divided and layered)

Instructions

Preheat oven to 350°F (175°C). Grease or parchment-line two 8.5 x 4.5” loaf pans.
Whisk dry ingredients in a large bowl: flour, baking powder, spice, and salt.
Whisk wet ingredients in another bowl until smooth and fully combined.
Combine gently: Pour wet into dry, fold until just mixed—lumpy is good!
Layer + swirl: Pour ⅓ batter into each pan, sprinkle ⅓ of cinnamon sugar. Repeat with batter and sugar layers, swirling gently with a knife. Finish with cinnamon sugar on top.
Bake 50–60 mins, or until a skewer comes out clean. Tent with foil if browning too fast.
Cool in pan 20 mins, then remove and cool fully before slicing.

Notes

• Layer your cinnamon sugar for hidden pockets of sweetness
• Let bread cool completely for best texture and topping crunch
• Freeze wrapped loaves up to 3 months—your future self will thank you

Prep Time: 15 mins
Cook Time: 50–60 mins

Nutrition

Calories: ~210 cal Per slice, 1 of 20
Sugar: 18g
Carbohydrates: 31g
Protein: 2g