Description
Small batch cinnamon swirl pumpkin bread minis with a crunchy cinnamon top, packed with warm pumpkin flavor and soft, moist texture.
Ingredients
1 large egg
½ cup granulated sugar
¼ cup brown sugar
½ cup canned pumpkin
¼ cup canola oil
1 teaspoon vanilla
¾ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
1½ teaspoons pumpkin pie spice
¼ teaspoon salt
2–3 tablespoons cinnamon sugar
Instructions
1. Preheat oven to 350°F and prepare mini loaf pans with parchment slings.
2. Whisk egg, sugars, pumpkin, oil, and vanilla until smooth.
3. Sift in dry ingredients and whisk just until combined.
4. Divide batter into pans and top generously with cinnamon sugar.
5. Swirl lightly with a knife for a marbled effect.
6. Bake 28–30 minutes or until toothpick comes out mostly clean.
7. Cool for 10 minutes, then lift loaves to a wire rack to cool completely.
Notes
Double the recipe for a 9×5 loaf. For extra spice, add ½ tsp cinnamon.
Freeze for up to 3 months; stays moist for 7 days at room temp.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 276
- Sugar: 30g
- Sodium: 171mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0.04g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg