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Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe

Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe
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4.9 from 12 reviews

These Cinnamon Swirl Pumpkin Bread Mini Loaves are the perfect treat for fall, boasting rich pumpkin flavor, moist texture, and a delightful cinnamon swirl topping. Easily customizable in various sizes, these mini loaves are a must-try for any pumpkin lover!

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
  • 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
  • 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

Instructions

  1. Preheat the oven: Preheat to 350F, prepare pans.
  2. Mix wet ingredients: Combine egg, sugars, pumpkin, oil, and vanilla.
  3. Combine dry ingredients: Sift in flour, baking powder, baking soda, spices, and salt.
  4. Fill pans: Divide batter, top with cinnamon sugar, swirl.
  5. Bake: Bake until a toothpick comes out clean.
  6. Cool and serve: Cool in pans, then transfer to a wire rack to cool completely.

Notes

  • Serving Size: Small batch recipe, can be doubled for a larger loaf.
  • Other Baking Pans: Muffin pan (5-6 muffins for 20-23 minutes), Non-Stick Brownie Pan (5 individual loaves for 20-23 minutes), Mini Loaf Pans (2 loaves at 28-30 minutes).
  • Extra Spice: Add more pumpkin pie spice or cinnamon for a stronger flavor.
  • Pumpkin: Use pure pumpkin, not pumpkin pie filling.
  • Storage: Keeps moist for 5-7 days at room temperature.
  • Freezing: Can be frozen for up to 3 months.

Nutrition

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