Description
Cinnamon Swirl Pumpkin Bread Mini Loaves are a delightful treat that perfectly captures the essence of fall. These moist, sweet mini loaves combine rich pumpkin flavor with warm spices and a tantalizing cinnamon swirl topping. They are ideal for breakfast, as an afternoon snack, or a charming dessert to share with friends and family. Easy to make and versatile in size, you can bake them in mini loaf pans or muffin tins. Each bite delivers a comforting experience that will quickly become a seasonal favorite in your baking repertoire.
Ingredients
Scale
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup pure canned pumpkin
- 1/4 cup canola oil
- 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 topping
Instructions
- Preheat your oven to 350°F (175°C) and prepare mini loaf pans by greasing them lightly.
- In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, canned pumpkin, canola oil, and vanilla extract until smooth.
- Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt; mix gently until just combined.
- Divide the batter into prepared pans and sprinkle generously with cinnamon sugar. Use a toothpick to swirl it gently into the top layer of batter.
- Bake for about 28-30 minutes for mini loaves or 20-23 minutes if using muffin pans until a toothpick comes out mostly clean. Let cool before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf (60g)
- Calories: 205
- Sugar: 18g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: For extra flavor, consider adding chocolate chips or nuts to the batter. To store leftovers, keep them in an airtight container at room temperature for up to three days.