Simple Mini Pumpkin Bread with Cinnamon Swirl
Delightfully moist mini pumpkin bread with a warm cinnamon swirl, perfect for autumn gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 mini loaves
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 large egg
- 1/2 cup white sugar
- 1/4 cup light or dark brown sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup neutral oil (such as canola)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 to 3 tbsp cinnamon-sugar mixture (3/4 tsp cinnamon per tbsp sugar)
Instructions
- Preheat your oven to 350°F (175°C) and grease your mini loaf pan.
- In a mixing bowl, whisk together the egg, white sugar, brown sugar, pumpkin puree, oil, and vanilla extract until smooth.
- In another bowl, mix the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gently fold the dry ingredients into the wet ingredients.
- Pour half of the batter into the prepared loaf pan, sprinkle half of your cinnamon-sugar mixture over it, then add the remaining batter on top, finishing with a sprinkle of cinnamon sugar.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and avoid overmixing. Freshly ground spices can enhance flavors significantly.