Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe
This Cinnamon Swirl Pumpkin Bread Mini Loaves recipe combines moist pumpkin bread with a delightful cinnamon sugar swirl on top. Perfect for fall or any time you crave a cozy, spiced treat, these mini loaves bake up quickly and are ideal for sharing or gifting. The bread is rich with pumpkin pie spice and lightly sweetened with both brown and granulated sugar, creating a balanced flavor and tender crumb.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 mini loaves 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 Swirl
- 2 to 3 tablespoons cinnamon sugar (made with 3/4 teaspoon cinnamon mixed with 1 tablespoon sugar)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Lightly grease mini loaf pans and line them with parchment paper slings for easy removal, or line 5 wells of a brownie pan with parchment strips that hang over the edges.
- Mix Wet Ingredients: In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet mixture. Whisk all together until no dry streaks remain, ensuring an even batter.
- Portion Batter and Add Cinnamon Swirl: Evenly scoop the batter into the prepared pans. Spoon the cinnamon sugar generously over the top of the batter and gently swirl it into the surface using a toothpick or knife, creating a marbled effect.
- Bake: Bake the mini loaves for 28 to 30 minutes, or bake in the brownie pan for 20 to 23 minutes, until a toothpick inserted in the center comes out mostly clean. Remove from oven.
- Cool: Let the bread cool in the pans on a wire rack for 10 to 15 minutes. Then use the parchment slings to lift the loaves out and place them on the wire rack to cool completely before slicing and serving.
Notes
- Use parchment paper for easy removal of mini loaves from the pans.
- The pumpkin puree measurement can yield leftover pumpkin for other recipes.
- The cinnamon sugar swirl is adjustable — add more or less based on your taste preference.
- Test doneness by using a toothpick; a few moist crumbs are okay, but no wet batter.
- Store the bread in an airtight container for up to 3 days, or freeze for longer storage.
Keywords: pumpkin bread, cinnamon swirl, mini loaves, fall baking, spiced bread, pumpkin dessert, quick bread
