1 cup pumpkin puree (or canned pumpkin, not pie filling)
1 cup sugar (or brown sugar or coconut sugar)
2 large eggs (or 2 tbsp flaxseed meal + 6 tbsp water)
1 ½ cups all-purpose flour (or whole wheat or gluten-free blend)
1 tsp baking soda (or 1 ½ tsp baking powder)
1 tsp ground cinnamon (or nutmeg or pumpkin pie spice)
½ tsp salt
½ cup vegetable oil (or unsweetened applesauce or melted coconut oil)
Preheat your oven to 350°F (175°C). Grease your mini loaf pans or line them with parchment paper for easy removal.
In a large mixing bowl, combine the pumpkin puree, sugar, and vegetable oil. Beat in the eggs one at a time until the mixture is smooth.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually fold the dry mixture into the wet mixture. Stir until just combined, being careful not to overmix for a light and fluffy bread.
Fill each mini loaf pan about two-thirds full with the batter.
In a small bowl, mix equal parts cinnamon and sugar, then sprinkle the mixture over the top of each loaf for that delicious crust.
Place the pans in the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
