Pumpkin Bread with Cinnamon Sugar Topping

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s not recommended. Pumpkin pie filling contains added sugars and spices that can throw off the balance of this recipe. Always use pure pumpkin puree for consistent texture and flavor. If you only have pie filling, reduce the sugar and skip the added spices, but your results may vary.

Q: What’s the best flour to use for this recipe?

All-purpose flour works best here for a soft yet sturdy crumb. Avoid cake flour (too soft) or bread flour (too dense). If you're gluten-free, a 1:1 baking blend like Bob’s Red Mill GF Flour works well, but texture may slightly differ.

Q: How do I know when the bread is done baking?

Insert a toothpick into the center —if it comes out clean or with a few moist crumbs, it’s done. The top should be golden brown and slightly cracked. If the top darkens too quickly, tent with foil halfway through.

Question 1

Can I use canned pumpkin pie filling instead of pumpkin puree?

Accepted Answer

No, it’s not recommended. Pumpkin pie filling contains added sugars and spices that can throw off the balance of this recipe. Always use pure pumpkin puree for consistent texture and flavor. If you only have pie filling, reduce the sugar and skip the added spices, but your results may vary.

Question 2

What’s the best flour to use for this recipe?

Accepted Answer

All-purpose flour works best here for a soft yet sturdy crumb. Avoid cake flour (too soft) or bread flour (too dense). If you're gluten-free, a 1:1 baking blend like Bob’s Red Mill GF Flour works well, but texture may slightly differ.

Question 3

How do I know when the bread is done baking?

Accepted Answer

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done. The top should be golden brown and slightly cracked. If the top darkens too quickly, tent with foil halfway through.

Question 4

Can I use dairy milk instead of almond milk?

Accepted Answer

Yes! While this bread is naturally dairy-free, you can substitute 2% or whole milk for almond milk with no issue. The texture remains the same, though almond milk may add a lighter crumb.

Ingredients

Instructions

Notes

Nutrition