Cinnamon Swirl Pumpkin Bread Minis
Moist, tender pumpkin mini loaves topped with a sweet cinnamon-sugar swirl. Perfectly portioned for breakfast, snacks, or gifting during the fall season.
Equipment
- mini loaf pans
- Mixing bowls
- Whisk
- Parchment paper
- Toothpick or Knife
Ingredients
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup pure canned pumpkin
- 1/4 cup canola oil (or neutral oil)
- 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
- 2-3 tbsp cinnamon sugar (1 tbsp sugar + 3/4 tsp cinnamon)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease 2–3 mini loaf pans and line with parchment paper, leaving overhang for easy removal.
- In a medium bowl, whisk egg, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla until smooth.
- Add flour, baking powder, baking soda, pumpkin pie spice, and salt. Gently whisk until just combined—do not overmix.
- Divide batter evenly into prepared pans.
- Sprinkle cinnamon sugar over batter. Use a toothpick or knife tip to swirl gently on the surface.
- Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10–15 minutes, then lift out with parchment and cool completely before slicing.
Notes
Do not overmix the batter to keep the loaves tender. This recipe yields 2–3 mini loaves. For a full-size loaf, double the ingredients and bake 50–60 minutes. These also work as muffins (20–23 minutes bake time).