Cinnamon Swirl Pumpkin Bread Mini Loaves are a delightful treat that brings warmth and comfort to your kitchen. With a perfect blend of pumpkin and spices, these mini loaves are great for breakfast, snacks, or dessert. The cinnamon sugar swirl adds a delicious twist that makes each slice irresistible.
Why Make This Recipe
Making Cinnamon Swirl Pumpkin Bread Mini Loaves is a fantastic way to celebrate the flavors of fall. The use of pumpkin not only gives the bread moisture and flavor but also makes it a seasonal favorite. Plus, these mini loaves are easy to share with friends and family, perfect for gatherings or simply to enjoy at home.
How to Make Cinnamon Swirl Pumpkin Bread Mini Loaves
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
- 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
- 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)
Directions:
Preheat the oven to 350°F and adjust the oven rack to the middle position. For mini loaf pans, lightly grease the pans and line them with parchment paper, allowing some to hang over the sides. For a brownie pan, line 5 wells with 1-inch strips of parchment.
In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk them together until smooth.
Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until there are no dry streaks.
Scoop even amounts of batter into the prepared pans. Spoon a generous amount of cinnamon sugar over the batter. Gently swirl it on top with a toothpick or knife.
Bake: For a brownie pan, bake for 20 to 23 minutes; for 2 mini loaf pans, bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool the pumpkin bread in the pan on a wire cooling rack for 10 to 15 minutes. Lift the bread out of the pans to cool completely on the rack.
How to Serve Cinnamon Swirl Pumpkin Bread Mini Loaves
These mini loaves are delicious served warm or at room temperature. You can enjoy them plain, or spread a little butter on top for extra flavor. They make a great snack with coffee or tea.
How to Store Cinnamon Swirl Pumpkin Bread Mini Loaves
Store any leftover mini loaves in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the loaves. Wrap them well in plastic wrap or foil and place them in a freezer bag. They will stay good for up to 3 months.
Tips to Make Cinnamon Swirl Pumpkin Bread Mini Loaves
- Make sure not to overmix your batter. This will keep your bread light and fluffy.
- You can adjust the amount of cinnamon sugar for a sweeter or spicier flavor.
- Allow the pumpkin bread to cool completely before storing to avoid sogginess.
Variation
You can add nuts, such as walnuts or pecans, to the batter for added crunch. Chocolate chips are also a delicious addition if you’re looking for a sweeter treat.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure it is cooked and pureed until smooth.
2. How do I know when the bread is done baking?
Insert a toothpick into the center of the bread. If it comes out mostly clean, the bread is done.
3. Can I double the recipe?
Absolutely! You can double the ingredients to make more loaves. Just ensure you have enough pans to bake them all at once.
Cinnamon Swirl Pumpkin Bread Mini Loaves
Ingredients
Wet Ingredients
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 1/2 cup pure canned pumpkin Fresh pumpkin can be used if cooked and pureed.
- 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 Sugar
- 2 to 3 tablespoons cinnamon sugar Use 3/4 teaspoon cinnamon for every 1 tablespoon of sugar.
Instructions
Preparation
- Preheat the oven to 350°F and adjust the oven rack to the middle position. Lightly grease mini loaf pans and line them with parchment paper, allowing some to hang over the sides.
- In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk together until smooth.
- Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until there are no dry streaks.
- Scoop even amounts of batter into the prepared pans and spoon a generous amount of cinnamon sugar over the batter. Swirl with a toothpick or knife.
Baking
- Bake for 28 to 30 minutes for mini loaf pans or 20 to 23 minutes for a brownie pan, until a toothpick inserted in the center comes out mostly clean.
Cooling
- Cool the pumpkin bread in the pan on a wire cooling rack for 10 to 15 minutes. Lift the bread out of the pans to cool completely on the rack.