Description
Enjoy making these delightful Cinnamon Swirl Pumpkin Bread Mini Loaves! This recipe is perfect for beginner bakers looking for a simple and fun fall baking project. The sweet cinnamon sugar swirl adds a special touch to these moist and flavorful mini loaves.
Ingredients
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar (light or dark)
- ½ cup pure canned pumpkin
- ¼ cup canola oil (or any neutral oil)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2 to 3 tablespoons cinnamon sugar (mix of sugar and cinnamon)
Instructions
- Preheat oven to 350 °F. Adjust rack to the middle. Grease mini loaf pans and line with parchment paper, leaving an overhang.
- Whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.
- Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet mixture. Whisk until no dry streaks remain.
- Portion batter evenly into the prepared pans. Sprinkle cinnamon sugar over the top of each loaf. Gently swirl it into the batter with a toothpick or knife.
- Bake mini loaves for 28–30 minutes (or 20–23 minutes if using a brownie pan) until a toothpick inserted into the center comes out mostly clean.
- Cool in the pans on a wire rack for 10–15 minutes. Then, lift out using the parchment paper and cool completely on the rack.
Notes
- For a richer flavor, you can use dark brown sugar.
- Ensure your pumpkin puree is not pumpkin pie filling.
- Adjust cinnamon sugar amount to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert/Baking
- Method: Baking
- Cuisine: American