Name: Cinnamon Swirl Pumpkin Bread Mini Loaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

Jump to Recipe·Print Recipe

Cinnamon Swirl Pumpkin Bread Mini Loaves are a delightful treat to enjoy any time of the year. They combine the warm flavors of cinnamon and pumpkin, making them perfect for breakfast, snacks, or dessert. The mini loaves are easy to make, and their charming size makes them great for sharing with family and friends. Each bite is soft, moist, and infused with the cozy essence of fall.

Baking these mini loaves fills your kitchen with a heavenly aroma that will have everyone asking for seconds. They also make wonderful gifts, wrapped in pretty paper or given in a basket. Whether you love baking or simply want an easy recipe for special occasions, this one is sure to please.

So, roll up your sleeves and get ready to impress with this delicious recipe for Cinnamon Swirl Pumpkin Bread Mini Loaves!

Why make this recipe?

These mini loaves are simple and require basic ingredients you likely already have at home. They offer the rich flavors of pumpkin and cinnamon, bringing a festive touch to any occasion. Perfect for a cozy breakfast or an afternoon snack, this recipe brings comfort and happiness. Plus, making them in mini loaves means you can enjoy them throughout the week!

How to make Cinnamon Swirl Pumpkin Bread Mini Loaves

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
2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

Directions:

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. For mini loaf pans, lightly grease them and line with parchment paper, leaving enough to hang over the sides. For a brownie pan, line five wells with 1-inch strips of parchment.

In a medium bowl, combine the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk until smooth.

Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Mix until there are no dry streaks. For a cleaner mix, use a fine mesh strainer over the bowl, sprinkle in the dry ingredients.

Pour equal amounts of batter into the prepared pans. Sprinkle cinnamon sugar generously on top and swirl it gently with a toothpick or knife.

Bake in the brownie pan for 20 to 23 minutes or in the mini loaf pans for 28 to 30 minutes, until a toothpick inserted in the center comes out mostly clean. Let the bread cool in the pan for 10 to 15 minutes, then lift it out using the parchment and cool completely on a wire rack.

How to serve Cinnamon Swirl Pumpkin Bread Mini Loaves

These mini loaves are great served warm with a pat of butter. You can also enjoy them with cream cheese or simply on their own with a cup of coffee or tea. They are perfect for breakfast, lunch boxes, or an afternoon snack.

How to store Cinnamon Swirl Pumpkin Bread Mini Loaves

Store the mini loaves in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to three months. Just remember to wrap them tightly before freezing!

Tips to make Cinnamon Swirl Pumpkin Bread Mini Loaves

Always measure your pumpkin correctly, as too much can make the bread too moist. Mixing the dry ingredients first will help prevent lumps in your batter. Be careful not to overmix when combining wet and dry ingredients just mix until there are no dry streaks. Don’t skip the cinnamon sugar swirl for that special touch it adds delightful flavor!

Variation

You can add nuts or chocolate chips to the batter for extra texture and flavor. Feel free to mix in some chopped pecans or walnuts if you want a crunch. You can also experiment with different spices or add a pinch of nutmeg for a more complex flavor profile.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, but make sure to use well-pureed and cooked pumpkin to maintain moisture.
What can I substitute for canola oil?
You can use olive oil, vegetable oil, or melted coconut oil as alternatives.
How do I know when the loaves are done?
Insert a toothpick into the center; if it comes out mostly clean, it’s ready.
Can I double the recipe?
Absolutely! Just be sure to divide the batter evenly among larger pans if needed.
How long do these loaves last?
They can be stored in an airtight container for up to three days at room temperature or longer in the refrigerator or freezer.

Enjoy baking and sharing this delightful Cinnamon Swirl Pumpkin Bread Mini Loaves recipe!

Cinnamon Swirl Pumpkin Bread Mini Loaves

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful mini loaves infused with warm flavors of cinnamon and pumpkin, perfect for any occasion.

Author: Patricia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 mini loaves 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F and adjust the oven rack to the middle position. Lightly grease mini loaf pans and line with parchment paper.
In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.
Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients and mix until no dry streaks remain.
Pour equal amounts of batter into the prepared pans. Sprinkle cinnamon sugar on top and swirl gently with a toothpick or knife.
Bake in mini loaf pans for 28 to 30 minutes or until a toothpick inserted comes out mostly clean. Let cool in the pan for 10 to 15 minutes before transferring to a wire rack.