Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

This Cinnamon Swirl Pumpkin Bread Mini Loaves recipe produces moist, flavorful pumpkin bread with a delightful cinnamon sugar swirl on top that bakes into a sweet, crunchy finish. Perfect for fall, this small-batch recipe can be baked as mini loaves, muffins, or a single large loaf, offering versatility. The bread features warm pumpkin pie spices and remains tender and moist for days.

  • Total Time: 40 minutes
  • Yield: 6 mini loaves

Ingredients

Wet 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

Dry Ingredients

  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt

Topping

  • 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon mixed with 1 tablespoon sugar)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F and position the rack in the middle. Lightly grease mini loaf pans and line them with parchment paper that extends over the edges to act as a sling for easy removal. If using a brownie pan, line 5 wells with 1-inch strips of parchment paper hanging over the sides.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pure pumpkin, canola oil, and vanilla extract until the mixture is smooth and combined.
  3. Add Dry Ingredients: Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk thoroughly until there are no dry streaks, ensuring a smooth batter.
  4. Fill Pans and Add Cinnamon Sugar: Evenly distribute the batter into the prepared pans. Generously sprinkle cinnamon sugar over the top of the batter in each loaf or well. Using a toothpick or knife, gently swirl the cinnamon sugar on the surface to create a decorative cinnamon swirl.
  5. Bake: Bake mini loaves for 28 to 30 minutes, or in a brownie pan for 20 to 23 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean.
  6. Cool: Remove the pans from the oven and cool on a wire rack for 10 to 15 minutes. Then lift the bread out using the parchment sling and allow to cool completely on the wire rack before slicing and serving.

Notes

  • The recipe can be adapted to make muffins, single large loaf, or mini loaves by adjusting baking time accordingly.
  • The cinnamon sugar swirl adds a crunchy, sweet top that enhances the pumpkin spices.
  • Using parchment paper sling helps with easy removal and keeps the loaf intact.
  • The pumpkin bread stays moist for several days when stored properly in an airtight container.
  • You can substitute canola oil with any neutral vegetable oil or melted coconut oil.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/cinnamon-swirl-pumpkin-bread-mini-loaves-recipe/