Description
Delicious mini loaves of pumpkin bread swirled with cinnamon sugar, perfect for fall baking.
Ingredients
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar, light or dark
- ½ cup pure canned pumpkin
- ¼ cup canola oil (or any neutral oil)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease the 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 gently swirl it just on the top with a toothpick or knife.
- Bake in a brownie pan for 20 to 23 minutes or in 2 mini loaf pans for 28 to 30 minutes, or 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. Lift the bread out of the baking pan(s) to cool completely on the wire rack.
Notes
- Ensure the pumpkin is pure canned pumpkin, not pumpkin pie filling.
- Adjust the amount of cinnamon sugar based on your preference for sweetness.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg