Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe
A delightful and popular pumpkin bread recipe that yields mini loaves with a delicious cinnamon swirl topping. These moist and flavorful loaves are perfect for autumn, featuring a blend of fall spices and a sweet crunch from the cinnamon topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 mini loaves
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Batter:
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar, light or dark
- ½ cup pure canned pumpkin
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Cinnamon Sugar Topping:
- 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)
Instructions
- Preheat the oven to 350°F and prepare baking pans.
- Mix egg, sugars, pumpkin, oil, and vanilla until smooth.
- Sift flour, baking powder, baking soda, spices, and salt over wet ingredients. Mix until combined.
- Fill baking pans with batter, then swirl cinnamon sugar on top.
- Bake according to pan size until a toothpick comes out clean. Cool before serving.
Notes
- This recipe can be doubled for a larger loaf pan.
- Add extra spices for more flavor if desired.
- Ensure you use pure canned pumpkin, not pie filling.
- Leftover pumpkin can be used for other recipes.
- Store covered bread at room temperature for up to a week.
- Baked loaves can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 276 kcal
- Sugar: 30g
- Sodium: 171mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0.04g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg
