Cinnamon Swirl Pumpkin Bread Mini Loaves
Delightful mini loaves that bring warmth and comfort with a blend of pumpkin and spices, perfect for breakfast, snacks, or dessert.
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.
Notes
Store any leftover mini loaves in an airtight container at room temperature for up to 3 days, or freeze them wrapped well for up to 3 months. Don't overmix the batter to keep the bread light and fluffy. You can add nuts or chocolate chips for variations.