Cinnamon Swirl Pumpkin Bread Mini Loaves
Delicious mini loaves of Cinnamon Swirl Pumpkin Bread you'll love to bake.
Equipment
- mini loaf pans
- mixing bowl
- whisk
- Fine-mesh strainer
- parchment paper
- toothpick
Ingredients
- 1 large egg
- 0.5 cup granulated sugar
- 0.25 cup brown sugar light or dark
- 0.5 cup pure canned pumpkin
- 0.25 cup canola oil or any neutral oil
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.125 teaspoon baking soda
- 1.5 teaspoons pumpkin pie spice
- 0.25 teaspoon salt
- 2 to 3 tablespoons cinnamon sugar ¾ teaspoon cinnamon for every 1 tablespoon of sugar
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease the pans and line with parchment paper, hanging over the sides.
- 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 just on the top with a toothpick or knife.
- Bake in a brownie pan for 20 to 23 minutes or in 2 mini loaf pans for 28 to 30 minutes, until a toothpick comes out mostly clean. Cool the pumpkin bread in the pan for 10 to 15 minutes before lifting out.
Notes
This is a small batch recipe that can be doubled for a 9×5-inch loaf pan. Pumpkin bread stays moist for 5 to 7 days covered at room temperature.
Nutrition
Serving: 1mini loafCalories: 276kcalCarbohydrates: 44gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 31mgSodium: 171mgPotassium: 86mgFiber: 1gSugar: 30gVitamin A: 3223IUVitamin C: 1mgCalcium: 42mgIron: 1mg
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