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Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe

Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe
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★★★★★

5 from 12 reviews

These Cinnamon Swirl Pumpkin Bread Mini Loaves are moist, flavorful, and perfect for a cozy fall treat. Made with pure pumpkin and warm pumpkin pie spice, and swirled with a cinnamon sugar topping, these mini loaves bake up beautifully and are ideal for gifting or enjoying with a cup of coffee.

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 for every 1 tablespoon of sugar)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and place the rack in the middle position. Lightly grease your mini loaf pans and line them with parchment paper, making sure the paper extends over the sides for easy removal. If using a brownie pan, line 5 of the wells with 1-inch strips of parchment paper that hang over the edges.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin puree, 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 gently until all the dry ingredients are incorporated and no dry streaks remain. For best results, sift the dry ingredients over the wet ingredients using a fine mesh strainer.
  4. Fill Pans and Add Cinnamon Swirl: Evenly scoop the batter into the prepared pans. Sprinkle a generous amount of the cinnamon sugar mixture over the batter surface. Use a toothpick or knife to gently swirl the cinnamon sugar into the top of the batter to create a beautiful spiral effect.
  5. Bake: Bake in the preheated oven. If using a brownie pan, bake for 20 to 23 minutes. If using mini loaf pans, bake for 28 to 30 minutes. Test doneness by inserting a toothpick into the center — it should come out mostly clean.
  6. Cool and Remove from Pans: Allow the mini loaves to cool in the pans on a wire rack for 10 to 15 minutes. Use the parchment paper sling to lift the loaves out of the pans, then cool completely on the wire rack before slicing and serving.

Notes

  • Make sure the canned pumpkin is pure pumpkin and not pumpkin pie filling.
  • Adjust the amount of cinnamon sugar swirl based on your sweetness preference.
  • If you don’t have mini loaf pans, a brownie pan or muffin tin can be used with adjusted baking times.
  • Store cooled loaves in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.

Nutrition

Keywords: pumpkin bread, cinnamon swirl, pumpkin recipe, mini loaves, fall baking, pumpkin spice, quick bread

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