Cinnamon Swirl Pumpkin Bread Mini Loaves: Easy & Irresistibly Moist
Enjoy these Cinnamon Swirl Pumpkin Bread Mini Loaves that are easy to make and irresistibly moist.
Equipment
- Mini loaf pans
- Mixing Bowl
- Whisk
- fine-mesh strainer
- parchment paper
- Wire cooling rack
Ingredients
Wet Ingredients
- 1 large egg
- 0.5 cup granulated sugar
- 0.25 cup brown sugar light or dark
- 0.5 cup pure canned pumpkin
- 0.25 cup canola oil or any neutral oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 0.75 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.125 teaspoon baking soda
- 1.5 teaspoons pumpkin pie spice
- 0.25 teaspoon salt
- 2 to 3 tablespoons cinnamon sugar ¾ teaspoon cinnamon for every 1 tablespoon of sugar
Instructions
Preparation
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease mini loaf pans and line with parchment paper.
- In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk together until smooth.
- Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the top of the wet ingredients. Whisk until no dry streaks remain.
- Scoop even amounts of batter into the prepared baking pan(s). Spoon a generous amount of cinnamon sugar over the batter and swirl it on top.
Baking
- Bake in a brownie pan for 20 to 23 minutes or in 2 mini loaf pans for 28 to 30 minutes, until a toothpick inserted in the middle comes out mostly clean.
- Cool the pumpkin bread in the pan set on a wire cooling rack for 10 to 15 minutes before lifting it out to cool completely.
Notes
For best results, allow the pumpkin bread to cool completely before slicing.
Nutrition
Serving: 1mini loafCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 4gSaturated Fat: 0.5gCholesterol: 30mgSodium: 200mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 1000IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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