Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe
This Cinnamon Swirl Pumpkin Bread Mini Loaves recipe delivers moist, flavorful pumpkin bread swirled with a warm cinnamon sugar mixture. Perfect for fall breakfasts or snacks, these mini loaves are easy to make and come out tender with a hint of pumpkin pie spices and a sweet cinnamon twist that adds a delightful crunch and extra flavor in every bite.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 mini loaves 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Batter Ingredients
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, light or dark
- 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
Cinnamon Sugar Swirl
- 2 to 3 tablespoons cinnamon sugar (mix 3/4 teaspoon cinnamon for every 1 tablespoon sugar)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a mini loaf pan by greasing it lightly or lining with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat the egg with granulated sugar and brown sugar until combined. Stir in the canned pumpkin, canola oil, and vanilla extract until the mixture is smooth and evenly blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender.
- Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared mini loaf pan. Evenly sprinkle about half of the cinnamon sugar mixture over the batter to create a swirl.
- Add Remaining Batter and Swirl: Pour the remaining batter on top, then sprinkle the remaining cinnamon sugar over it. Use a butter knife or skewer to gently swirl the cinnamon sugar into the batter for a marbled effect.
- Bake: Place the mini loaf pan in the preheated oven and bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Serve: Remove the mini loaves from the oven and allow them to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Adjust cinnamon sugar amount to your taste preference for a sweeter or spicier swirl.
- Mini loaf pans typically hold about 6 to 8 mini loaves; adjust recipe quantities accordingly or bake in batches.
- Store leftover mini loaves in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: pumpkin bread, cinnamon swirl, mini loaves, fall baking, pumpkin pie spice, quick bread, autumn snack
