Description
Small-batch cinnamon swirl pumpkin bread minis made with real pumpkin, warm spices, and a caramelized cinnamon sugar top.
Ingredients
1 large egg
½ cup granulated sugar
¼ cup brown sugar
½ cup pure canned pumpkin
¼ cup canola oil
1 teaspoon vanilla extract
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 (¾ tsp cinnamon per 1 tbsp sugar)
Instructions
1. Preheat oven to 350°F and prepare mini loaf or brownie pans.
2. Whisk egg, sugars, pumpkin, oil, and vanilla until smooth.
3. Sift flour, baking powder, soda, spice, and salt into wet ingredients; whisk until combined.
4. Divide batter evenly into pans and top with cinnamon sugar.
5. Swirl gently with a knife.
6. Bake for 20–30 minutes depending on pan size, until a toothpick comes out mostly clean.
7. Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
Notes
Double recipe for a 9×5 loaf pan; bake 50 minutes.
Add extra spice or nuts if desired.
Store at room temperature up to 7 days; freeze up to 3 months.
- 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: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg