Description

Indulge in the cozy flavors of fall with these delightful Cinnamon Swirl Pumpkin Bread Mini Loaves. Perfectly moist and bursting with rich pumpkin flavor, these mini loaves are an excellent choice for breakfast, dessert, or a sweet afternoon snack. The addition of a sweet cinnamon swirl creates an irresistible crunch in every bite, making them ideal for sharing at gatherings or enjoying during quiet moments at home. Easy to make and versatile enough to be baked in various sizes, this small-batch recipe will impress anyone lucky enough to try it.

Ingredients

Scale

1 large egg
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup pure canned pumpkin
1/4 cup canola oil
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 for swirling

Instructions

Preheat your oven to 350°F (175°C). Prepare mini loaf pans by greasing and lining with parchment paper.
In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.
Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt into the wet mixture; whisk until just combined.
Divide the batter evenly into the prepared pans. Sprinkle cinnamon sugar on top and gently swirl it into the batter with a toothpick.
Bake for 28–30 minutes for mini loaves or until a toothpick inserted comes out clean. Cool in pans for 10–15 minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini loaf
Calories: 153
Sugar: 14g
Sodium: 117mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0.5g
Protein: 2g
Cholesterol: 25mg

Keywords: For added texture, consider folding in nuts or chocolate chips before baking. Store leftovers in an airtight container at room temperature for up to five days or freeze for longer storage.