Description
These Cinnamon Swirl Pumpkin Bread Mini Loaves are the perfect fall baking treat—moist, tender, and warmly spiced with pumpkin and cinnamon. Baked in mini pans for easy sharing (or indulging), they’re a cozy delight for brunch, snacks, or gifting.
Ingredients
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1 large egg
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1/2 cup granulated sugar
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1/4 cup brown sugar (light or dark)
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1/2 cup pure canned pumpkin
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1/4 cup canola oil (or other neutral oil)
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1 tsp vanilla extract
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3/4 cup all-purpose flour
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1/2 tsp baking powder
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1/8 tsp baking soda
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1 1/2 tsp pumpkin pie spice
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1/4 tsp salt
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2–3 tbsp cinnamon sugar (made from 3/4 tsp cinnamon per 1 tbsp sugar)
Instructions
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Preheat oven to 350°F (175°C). Lightly grease two 3×5.75-inch mini loaf pans and line with parchment.
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In a medium bowl, whisk together egg, sugars, pumpkin, oil, and vanilla until smooth.
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Sift in flour, baking powder, baking soda, pumpkin pie spice, and salt. Gently whisk until just combined.
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Divide batter evenly into prepared pans.
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Sprinkle cinnamon sugar on top of each loaf and swirl with a knife or toothpick.
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Bake for 28–30 minutes, or until a toothpick inserted comes out mostly clean.
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Cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
on’t overmix the batter to avoid tough loaves.
Muffin tins can be used as an alternative; bake for 20–22 minutes.
Add-ins like nuts or chocolate chips make fun variations.
For storing, wrap tightly and keep at room temp for 3 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 28–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American