Description
This delicious Cinnamon Swirl Pumpkin Bread Mini Loaves recipe features moist pumpkin-flavored bread with a sweet cinnamon sugar swirl on top. Perfect for fall or any time you crave a warmly spiced treat, these mini loaves are easy to make and ideal for sharing or gifting.
Ingredients
Scale
Wet Ingredients
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup pure canned pumpkin
- 1/4 cup canola 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 topping
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease the mini loaf pans and line them with parchment paper to prevent sticking and make removing the loaves easier.
- Mix wet ingredients: In a medium bowl, whisk together the egg, granulated sugar, brown sugar, canned pumpkin, canola oil, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: Sift the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet mixture. Gently stir until just combined to avoid overmixing, which can make the bread dense.
- Fill pans and add cinnamon swirl: Pour the batter evenly into the prepared mini loaf pans. Sprinkle 2 to 3 tablespoons of cinnamon sugar on top, then use a toothpick to gently swirl it through the batter, creating a cinnamon swirl effect.
- Bake: Place the pans in the preheated oven and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the mini loaves to cool slightly in the pans before carefully removing them. Serve warm or at room temperature.
Notes
- You can substitute canola oil with vegetable oil or melted butter for different flavor profiles.
- If you prefer a stronger cinnamon flavor, increase the cinnamon sugar topping slightly.
- Mini loaves make great gifts or portion-controlled snacks.
- Store leftover loaves in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze cooled mini loaves individually wrapped for up to 3 months; thaw at room temperature before serving.
