Cinnamon Swirl Pumpkin Bread Mini Loaves: The Best Homemade Treat
Delicious and moist cinnamon swirl pumpkin bread mini loaves, perfect for any occasion.
Equipment
- oven
- mixing bowl
- whisk
- Mini Loaf Pans
- Parchment paper
- Wire cooling rack
Ingredients
Wet Ingredients
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar, light or dark
- ½ cup pure canned pumpkin any size – you will have leftovers
- ¼ cup canola oil or any neutral oil
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2 to 3 tablespoons cinnamon sugar ¾ teaspoon cinnamon for every 1 tablespoon of sugar
Instructions
Baking Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease mini loaf pans and line with parchment paper.
- 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 top of the wet ingredients. Whisk until no dry streaks remain.
- Scoop even amounts of batter into the prepared baking pan(s). Spoon a generous amount of cinnamon sugar over the batter and gently swirl it on the top.
- Bake in a brownie pan for 20 to 23 minutes or in 2 mini loaf pans for 28 to 30 minutes or until a toothpick inserted comes out mostly clean. Cool in the pan for 10 to 15 minutes before lifting out.
Notes
Adjust baking time according to the size of the loaf pans used.
Nutrition
Serving: 1mini loafCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2000IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!