Cinnamon Swirl Pumpkin Bread Mini Loaves
Indulge in the cozy flavors of fall with these delightful Cinnamon Swirl Pumpkin Bread Mini Loaves. Perfect for breakfast, snacks, or dessert, these mini loaves combine rich pumpkin puree and warm spices, making them a seasonal favorite. The sweet cinnamon swirl topping adds a satisfying crunch, elevating each bite to a new level of deliciousness. Whether you’re serving them at a gathering or gifting them to friends, these mini loaves are sure to impress with their moist texture and inviting aroma. Easy to make and even easier to enjoy, this recipe will become a staple in your autumn baking repertoire.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 4 mini loaves 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 topping)
Instructions
- Preheat oven to 350°F (175°C). Grease mini loaf pans and line with parchment paper.
- In a 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 over the wet mixture; whisk until just combined.
- Divide batter into prepared pans and sprinkle cinnamon sugar on top. Swirl gently with a toothpick.
- Bake for 28-30 minutes or until a toothpick inserted comes out mostly clean. Cool in pans for 10-15 minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 mini loaf (70g)
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 0.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg