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Cinnamon Swirl Pumpkin Bread Mini Loaves

Cinnamon Swirl Pumpkin Bread Mini Loaves - featured image
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Moist and tender mini pumpkin bread loaves swirled with sweet cinnamon sugar, perfect for a cozy fall treat.

Ingredients

Scale
  • 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
  • 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 your oven to 350°F (175°C).
  2. Adjust the oven rack to the middle position.
  3. Lightly grease your mini loaf pans.
  4. Line the mini loaf pans with parchment paper, ensuring it hangs over the sides.
  5. If using a brownie pan, line 5 wells with 1-inch strips of parchment paper that hang over the sides.
  6. In a medium mixing bowl, add the egg.
  7. Add the granulated sugar to the bowl.
  8. Add the brown sugar to the bowl.
  9. Add the pure canned pumpkin to the bowl.
  10. Add the canola oil to the bowl.
  11. Add the vanilla extract to the bowl.
  12. Whisk all the wet ingredients together until smooth.
  13. Sift or sprinkle the all-purpose flour over the wet ingredients.
  14. Add the baking powder over the wet ingredients.
  15. Add the baking soda over the wet ingredients.
  16. Add the pumpkin pie spice over the wet ingredients.
  17. Add the salt over the wet ingredients.
  18. Whisk the dry ingredients into the wet ingredients until no dry streaks remain.
  19. Scoop even amounts of batter into the prepared baking pan(s).
  20. Spoon a generous amount of cinnamon sugar over the batter in each pan.
  21. Gently swirl the cinnamon sugar just on the top of the batter with a toothpick or knife.
  22. Bake in a brownie pan for 20 to 23 minutes.
  23. Bake in 2 mini loaf pans for 28 to 30 minutes.
  24. Bake until a toothpick inserted in the middle comes out mostly clean.
  25. Cool the pumpkin bread in the pan, set on a wire cooling rack, for 10 to 15 minutes.
  26. Lift the bread out of the baking pan(s) using the parchment paper slings.
  27. Place the bread on the wire rack to cool completely.

Notes

Always use 100% pure pumpkin puree, not pumpkin pie filling.
Avoid overmixing the batter to ensure a tender crumb.
The parchment paper slings make removing the mini loaves very easy.
Let the loaves cool in the pan for the recommended time to help them set.

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