Cinnamon Swirl Pumpkin Bread Mini Loaves
Delightful mini loaves made with a moist pumpkin base and sweet cinnamon swirls, perfect for breakfast, snacks, or dessert.
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.
Notes
Store in an airtight container for up to 3 days at room temperature. For long-term storage, refrigerate for a week or freeze for up to 3 months. Wrap tightly to prevent freezer burn.