1. Preheat Oven:
Preheat your oven to 400°F. Spray three 5x3x2-inch mini loaf pans with floured cooking spray or grease and flour the pans. Set aside.
2. Prepare Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.
3. Prepare Wet Ingredients:
In another large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, oil (coconut or other), almond milk, molasses, and vanilla extract until combined.
4. Combine Mixtures:
Pour the wet pumpkin mixture over the dry ingredients and stir until just combined. Avoid overmixing to prevent dense bread.
5. Fill the Pans:
Evenly distribute the batter between the three prepared pans, filling each about two-thirds full.
6. Add Topping:
For the topping, evenly sprinkle 1 tablespoon of sugar and ½ teaspoon of cinnamon over each loaf.
7. Bake:
Place the pans on a baking sheet for easier handling. Bake for 40 to 43 minutes, or until the tops are set, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 30 minutes as baking times may vary.
8. Cool:
Allow the bread to cool in the pans for 15 minutes before transferring to a wire rack to cool completely.