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Cinnamon Swirl Pumpkin Bread Mini Loaves

Irresistibly Soft Cinnamon Swirl Pumpkin Bread Mini Loaves

Enjoy these Cinnamon Swirl Pumpkin Bread Mini Loaves that combine pumpkin and cinnamon for a cozy treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 8 mini loaves
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 large egg a crucial ingredient that binds everything together for a moist, fluffy texture.
  • ½ cup granulated sugar provides sweetness to balance the warmth of the spices.
  • ¼ cup brown sugar adds a rich depth of flavor with its caramel notes.
  • ½ cup pure canned pumpkin gives a lovely moistness and that signature pumpkin flavor.
  • ¼ cup canola oil keeps the bread tender and adds healthy fats.
  • 1 teaspoon vanilla extract brings a warm aromatic essence that enhances the overall flavor.
For the Dry Mix
  • ¾ cup all-purpose flour forms the base of our loaves for structure and lightness.
  • ½ teaspoon baking powder helps the loaves rise to that perfect height.
  • ⅛ teaspoon baking soda complements the baking powder for additional leavening.
  • 1 ½ teaspoons pumpkin pie spice infuses those cozy flavors that define the season.
  • ¼ teaspoon salt enhances all the sweet and spicy notes in the bread.
For the Topping
  • cinnamon sugar for that sweet, crunchy finish that invites you to take a bite.

Equipment

  • mini loaf pans
  • Mixing bowls
  • whisk
  • toothpick
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your mini loaf pans by lightly greasing them and lining them with parchment paper.
  2. In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, canned pumpkin, canola oil, and vanilla extract until smooth.
  3. Sift or sprinkle the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet mixture and whisk until no dry streaks remain.
  4. Scoop the batter into the prepared pans, filling each about three-quarters full. Sprinkle cinnamon sugar generously and swirl it into the batter.
  5. Bake for 28 to 30 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean.
  6. Allow to cool in the pan for 10 to 15 minutes before removing carefully and letting them cool completely on a wire rack.

Nutrition

Serving: 1mini loafCalories: 180kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

Store in an airtight container for up to a week. Freeze individual loaves wrapped in plastic for up to 2 months for later enjoyment.

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