Description
A delightful cinnamon swirl pumpkin bread recipe made in mini loaf pans, perfect for a small batch treat. Moist and flavorful with a subtle pumpkin pie spice blend and a cinnamon sugar swirl topping, ideal for breakfast or a cozy snack.
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
Topping
- 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F and adjust the oven rack to the middle position. Lightly grease mini loaf pans and line with parchment paper leaving overhangs for easy bread removal. For brownie pans, line wells with parchment strips.
- Mix Wet Ingredients: In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla extract until smooth and fully combined.
- Add Dry Ingredients: Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet mixture. Whisk until no dry streaks remain and the batter is uniform.
- Fill Pans and Add Swirl: Evenly scoop the batter into prepared pans. Spoon cinnamon sugar generously over the batter surface, then gently swirl with a toothpick or knife only on the top layer to create a cinnamon swirl pattern.
- Bake: Bake in the preheated oven: 20-23 minutes for brownie pans or muffin pans, 28-30 minutes for mini loaf pans, or until a toothpick inserted in the center comes out mostly clean.
- Cool and Remove: Let the bread cool in the pans on a wire rack for 10-15 minutes. Use the parchment sling to lift the bread out, then allow to cool completely on the wire rack before serving.
Notes
- This small batch recipe yields 6 servings and can be doubled for a 9×5-inch loaf; baking time in a large loaf pan will be approximately 50 minutes—start checking doneness at 50 minutes.
- Use different pans if desired: muffin pans yield 5-6 muffins in 20-23 minutes; brownie pans yield 5 individual loaves in the same time frame.
- For extra spice, add an additional 1/4 to 1/2 teaspoon pumpkin pie spice or cinnamon to the batter before baking.
- Use pure canned pumpkin (not pumpkin pie filling) such as Libby’s or any labeled pumpkin puree, 100% pumpkin, or organic pumpkin.
- Store covered pumpkin bread at room temperature for 5-7 days to maintain moisture.
- Freeze baked and cooled bread tightly wrapped for up to 3 months; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 mini loaf (approx. 70g)
- Calories: 190
- Sugar: 13g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
