Description
Delight in these moist and flavorful Cinnamon Swirl Pumpkin Bread Mini Loaves, perfect for a cozy fall treat. Soft pumpkin bread bathed in warm spices is swirled with cinnamon sugar for a sweet, aromatic finish. Ideal as a breakfast snack or afternoon delight, these mini loaves are quick to prepare and bake to golden perfection.
Ingredients
Units
Scale
Wet Ingredients
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, light or dark
- 1/2 cup pure canned pumpkin
- 1/4 cup canola oil (or any neutral oil)
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Cinnamon Swirl
- 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)
Instructions
- Prepare Pans: Preheat the oven to 350°F and position the oven rack in the middle. Lightly grease mini loaf pans and line with parchment paper strips extending over the sides for easy lifting. For a brownie pan, line 5 wells with 1-inch parchment strips hanging over the sides to form slings.
- Mix Wet Ingredients: In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, canola oil, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift or sprinkle the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk gently until no dry streaks remain, ensuring the batter is evenly combined without overmixing.
- Fill Pans & Add Cinnamon Swirl: Evenly scoop the batter into the prepared pans. Sprinkle a generous amount of cinnamon sugar over the top of the batter in each well or pan, then gently swirl it into the surface using a toothpick or knife, creating a cinnamon swirl effect.
- Bake: Bake in the oven until a toothpick inserted into the center comes out mostly clean. Timing varies by pan type: 20-23 minutes for a brownie pan or muffins, 28-30 minutes for mini loaf pans. Cooling in the pans on a wire rack for 10-15 minutes helps set the loaves.
- Cool & Serve: Carefully lift the pumpkin bread out of the pans using the parchment slings and transfer to a wire rack to cool completely before slicing and serving.
Notes
- This recipe makes 6 mini loaves and can be doubled to bake a full 9×5-inch loaf, baking about 50 minutes. Start checking doneness around 50 minutes.
- Alternate pans include muffin pans (5-6 muffins baked for 20-23 minutes) and non-stick brownie pans (5 individual loaves baked 20-23 minutes).
- For a stronger spice flavor, add an extra ¼ to ½ teaspoon pumpkin pie spice or cinnamon to the batter.
- Use pure canned pumpkin, not pumpkin pie filling; brands may be labeled as Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, or Organic Pure Pumpkin.
- Leftover pumpkin puree can be reserved for other recipes.
- Store covered pumpkin bread at room temperature for 5 to 7 days to maintain moisture.
- Baked pumpkin bread freezes well up to 3 months; wrap tightly in plastic wrap and store in a freezer bag. Thaw at room temperature.
Nutrition
- Serving Size: 1 mini loaf (approx. 80g)
- Calories: 190
- Sugar: 13g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg