Description
Mini Pumpkin Bread with a moist pumpkin crumb, warm fall spices, and a sweet cinnamon sugar swirl baked into a lightly crisp top.
Ingredients
Scale
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup light or dark brown sugar
- 1/2 cup pure canned pumpkin
- 1/4 cup canola oil or any neutral oil
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 to 3 tablespoons cinnamon sugar, made with 3/4 teaspoon cinnamon for every 1 tablespoon sugar
Instructions
- Preheat the oven to 350°F and adjust the oven rack to the middle position. Lightly grease two 3×5.75-inch mini loaf pans and line them with parchment paper, leaving overhang to lift the bread out after baking.
- In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk until smooth.
- Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk just until no dry streaks remain.
- Scoop even amounts of batter into the prepared baking pans. Spoon cinnamon sugar over the batter, then gently swirl it across the top with a toothpick or knife.
- Bake mini loaf pans for 28 to 30 minutes, or bake brownie pan portions for 20 to 23 minutes, until a toothpick inserted in the center comes out mostly clean.
- Cool the pumpkin bread in the pan on a wire rack for 10 to 15 minutes. Lift the bread out of the pans and cool completely on the wire rack before serving.
Notes
- This small batch recipe can be doubled and baked in a 9×5-inch loaf pan. Start checking at 50 minutes.
- For muffins, divide the batter into 5 to 6 muffin cups and bake for 20 to 23 minutes.
- For brownie pan portions, bake 5 individual loaves for 20 to 23 minutes.
- For extra spice, add another 1/4 to 1/2 teaspoon pumpkin pie spice or cinnamon to the batter before baking.
- Use pure canned pumpkin, not pumpkin pie filling.
- Store covered pumpkin bread at room temperature for 5 to 7 days.
- Freeze baked and cooled pumpkin bread for up to 3 months. Wrap tightly in plastic wrap, place in a freezer bag, and thaw at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 276
- Sugar: 30
- Sodium: 171
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0.04
- Carbohydrates: 44
- Fiber: 1
- Protein: 3
- Cholesterol: 31