Description
This Cinnamon Swirl Pumpkin Bread Mini Loaves recipe is a delightful autumn treat featuring moist pumpkin bread with a sweet and spicy cinnamon sugar swirl. Perfect for breakfast or a snack, these mini loaves combine warm pumpkin pie spice with a rich cinnamon sugar topping, baked to perfection in handy individual-sized portions.
Ingredients
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
Cinnamon Sugar Swirl
- 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon combined with 1 tablespoon sugar)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Lightly grease mini loaf pans and line them with parchment paper with overhanging edges to easily lift the loaves out. If using a brownie pan, line 5 wells with parchment strips that hang over the sides.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, canned pumpkin, canola oil, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt evenly over the wet mixture. Whisk gently until no dry streaks remain, ensuring the batter is evenly mixed but not overworked.
- Prepare Swirl: Spoon even amounts of the pumpkin batter into your prepared pans. Generously sprinkle cinnamon sugar over the top of the batter in each loaf. Using a toothpick or knife, gently swirl the cinnamon sugar just on the surface to create a beautiful cinnamon pattern.
- Bake: Bake the bread according to your pan choice: 20 to 23 minutes if using a brownie pan, or 28 to 30 minutes for mini loaf pans. The bread is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Cool: Remove the pans from the oven and let them cool on a wire rack for 10 to 15 minutes. Use the parchment sling to lift the loaves out of the pans and allow them to cool completely on the rack before slicing.
Notes
- Use canned pure pumpkin for best flavor and moisture; avoid pumpkin pie filling which contains added spices and sugar.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free baking flour blend, adjusting moisture if needed.
- You can replace canola oil with other neutral oils like vegetable or avocado oil.
- Adjust the cinnamon sugar swirl according to your sweetness and spice preference.
- These mini loaves freeze well — wrap tightly and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf (approx. 80g)
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: pumpkin bread, mini loaves, cinnamon swirl, pumpkin spice, fall recipes, autumn baking
