Cinnamon Swirl Pumpkin Bread Mini Loaves are the perfect treat for fall or any time of year. With a moist and flavorful pumpkin base and sweet cinnamon swirls, these mini loaves are a delightful option for breakfast, snacks, or dessert. They are easy to make and will fill your home with the warm aroma of spices.
Why Make This Recipe
This recipe is a wonderful way to enjoy the rich flavors of pumpkin and warm cinnamon together. The mini loaves are great for sharing, freezing, or enjoying all on your own. They are quick to prepare and bake, making them a fantastic choice when you want something homemade without spending all day in the kitchen. Plus, they are packed with pumpkin, making them not only delicious but also nutritious!
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 (175°C) and adjust the oven rack to the middle position. If you’re using mini loaf pans, lightly grease them and line with parchment paper. For a brownie pan, line 5 of the wells with 1-inch strips of parchment paper that hang over the sides.
In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk 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 left. (Tip: You can sift the dry ingredients into the wet by placing a fine mesh strainer over the bowl and adding the dry ingredients inside.)
Scoop equal amounts of the batter into the prepared baking pan(s). Spoon a generous amount of cinnamon sugar over the batter and gently swirl it into the top with a toothpick or knife.
Bake: If using a brownie pan, bake for 20 to 23 minutes; if using two mini loaf pans, bake for 28 to 30 minutes, or until a toothpick inserted in the middle comes out mostly clean. Allow the bread to cool in the pan on a wire cooling rack for 10 to 15 minutes, then lift it out to cool completely on the rack.
How to Serve Cinnamon Swirl Pumpkin Bread Mini Loaves
These mini loaves are delicious on their own or served warm with a pat of butter or cream cheese. You can also slice them and enjoy them with a cup of coffee or tea. They make great gifts for friends and family or special treats for gatherings.
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 store them in the refrigerator for a week or freeze them for up to 3 months. When freezing, wrap each loaf tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Tips to Make Cinnamon Swirl Pumpkin Bread Mini Loaves
- Make sure to use pure canned pumpkin, not pumpkin pie filling, to get the best flavor.
- Don’t overmix the batter; mix just until combined for a tender loaf.
- You can adjust the amount of cinnamon sugar based on how sweet and spiced you like your bread.
- Consider adding nuts or chocolate chips to the batter for an extra twist!
Variation
For a different flavor, try adding chopped nuts like walnuts or pecans. You can also replace part of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use pureed fresh pumpkin, but make sure it is cooked and smooth.
2. How long does it take to bake in mini loaf pans?
Baking in mini loaf pans typically takes 28 to 30 minutes.
3. Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend.
Enjoy making your Cinnamon Swirl Pumpkin Bread Mini Loaves! They are sure to be a hit!
Cinnamon Swirl Pumpkin Bread Mini Loaves
Ingredients
Wet Ingredients
- 1 large large egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, light or dark
- 1/2 cup pure canned pumpkin Use pure canned pumpkin, not pie filling for best flavor.
- 1/4 cup canola oil Can substitute with any neutral oil.
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour Can substitute with gluten-free flour blend.
- 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 tablespoon of sugar.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and adjust the rack to the middle position. Grease mini loaf pans and line with parchment paper.
- In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.
- Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until no dry streaks remain.
- Scoop equal amounts of the batter into the prepared pans and top with cinnamon sugar. Gently swirl with a toothpick or knife.
Baking
- Bake in a brownie pan for 20-23 minutes or in mini loaf pans for 28-30 minutes until a toothpick comes out mostly clean.
- Cool in the pan on a wire rack for 10 to 15 minutes before lifting out to cool completely.