Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe

Introduction

These Cinnamon Swirl Pumpkin Bread Mini Loaves are a delightful treat perfect for fall or any time you crave a cozy, spiced snack. Moist pumpkin bread meets a sweet cinnamon sugar swirl, creating a beautiful pattern and a burst of flavor in every bite.

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
• 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
• 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon per 1 tablespoon sugar)

Instructions

1. Step 1: Preheat the oven to 350°F and position the oven rack in the middle. Lightly grease mini loaf pans and line them with parchment paper, allowing the paper to hang over the sides for easy removal. If using a brownie pan, line 5 wells with 1-inch strips of parchment hanging over the edges.
2. Step 2: In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla extract until smooth.
3. Step 3: Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Gently whisk until no dry streaks remain. To sift, hold a fine mesh strainer over the bowl and sprinkle the dry ingredients through it into the wet mixture.
4. Step 4: Divide the batter evenly among the prepared pans. Sprinkle a generous amount of cinnamon sugar over the top of the batter. Use a toothpick or knife to gently swirl the cinnamon sugar just on the surface.
5. Step 5: Bake mini loaves for 28 to 30 minutes, or brownie pan wells for 20 to 23 minutes, until a toothpick inserted in the center comes out mostly clean. Cool the bread in the pans on a wire rack for 10 to 15 minutes before lifting them out using the parchment sling. Let cool completely on the rack.

Tips & Variations

• For extra moisture, try substituting half the oil with unsweetened applesauce.
• Use homemade pumpkin pie spice or adjust spices to your taste for a personalized flavor.
• Mini loaf pans make perfect individual servings, but you can also bake this in a standard loaf pan—just increase baking time accordingly.

Storage

Store the pumpkin bread mini loaves in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm in a microwave or oven until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can roast and puree fresh pumpkin. Use the same quantity (1/2 cup) of cooked pumpkin puree for best results.

What can I substitute for canola oil?

Any neutral oil like vegetable oil, grapeseed oil, or even melted coconut oil can be used in the same amount.

Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe

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★★★★★

4.4 from 74 reviews

Delight in these moist and flavorful Cinnamon Swirl Pumpkin Bread Mini Loaves, perfect for a cozy fall breakfast or snack. This easy-to-make pumpkin bread features a warm cinnamon sugar swirl on top that adds a delightful touch of sweetness and spice to every bite.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 mini loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 Topping

• 2 to 3 tablespoons cinnamon sugar (made with 3/4 teaspoon cinnamon for every 1 tablespoon sugar)

Instructions

1. Preheat and Prepare Pans: Preheat the oven to 350°F and place the oven rack in the middle position. Lightly grease mini loaf pans and line with parchment paper, allowing excess paper to hang over the sides for easy removal. Alternatively, if using a brownie pan, line 5 wells with 1-inch strips of parchment paper hanging over the edges.
2. Mix Wet Ingredients: In a medium bowl, whisk together the egg, granulated sugar, brown sugar, canned pumpkin, canola oil, and vanilla extract until smooth and fully combined.
3. Add Dry Ingredients: Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk gently until the batter is smooth and no dry streaks remain. To avoid clumps, use a fine mesh strainer to sift the dry ingredients directly over the mixture.
4. Fill Pans and Add Cinnamon Sugar: Divide the batter evenly into the prepared pans. Spoon a generous amount of cinnamon sugar over the top of each portion of batter. Using a toothpick or knife, gently swirl the cinnamon sugar into the top layer without mixing it fully through the batter.
5. Bake: Bake mini loaves for 28 to 30 minutes or in a brownie pan for 20 to 23 minutes. Bake until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
6. Cool: Cool the bread in the pan on a wire rack for 10 to 15 minutes. Carefully lift the loaves out by pulling on the parchment sling and transfer to a wire rack to cool completely before slicing and serving.

Notes

• You can substitute canola oil with any neutral oil such as vegetable or sunflower oil.
• For best results, use pure canned pumpkin, not pumpkin pie filling.
• The cinnamon sugar swirl can be adjusted based on your preferred sweetness and spice level.
• If you don’t have mini loaf pans, a brownie pan works as a convenient alternative.
• Ensure not to overmix the batter after adding dry ingredients to keep the bread tender.

Keywords: pumpkin bread, cinnamon swirl, mini loaves, fall recipe, pumpkin spice, quick bread