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Cinnamon Swirl Pumpkin Bread Mini Loaves

Cinnamon Swirl Pumpkin Bread Mini Loaves for Cozy Moments

Cinnamon Swirl Pumpkin Bread Mini Loaves are a delightful fall treat, perfect for cozy moments and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 mini loaves
Course: Bread
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 large Egg Room temperature; substitute with a flax egg for vegan option.
  • 1 cup Granulated Sugar Coconut sugar can be used for lower glycemic.
  • 1/2 cup Brown Sugar Opt for dark brown for richer flavor.
  • 1 cup Pure Canned Pumpkin Use pure pumpkin puree, not pie filling.
  • 1/2 cup Canola Oil Substitute with vegetable or grapeseed oil if preferred.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a unique twist.
  • 1 1/2 cups All-Purpose Flour Substitute with gluten-free flour blend.
  • 1 teaspoon Baking Powder Leavening agent for rise.
  • 1 teaspoon Baking Soda Provides additional lift.
  • 2 teaspoons Pumpkin Pie Spice A mix of cinnamon, nutmeg, and ginger can also be used.
  • 1/2 teaspoon Salt Balances sweetness.
For the Topping
  • 1 tablespoon Cinnamon Sugar Make your own using 3/4 teaspoon cinnamon per tablespoon of sugar.

Equipment

  • Mixing Bowls
  • Whisk
  • mini loaf pans
  • spatula
  • measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare mini loaf pans by greasing and lining with parchment paper.
  2. Whisk together the egg, granulated sugar, and brown sugar until smooth. Add pumpkin, canola oil, and vanilla extract.
  3. Sift together flour, baking powder, baking soda, pumpkin pie spice, and salt. Combine with the wet ingredients without over-mixing.
  4. Divide the batter among the mini loaf pans, filling them to about two-thirds full.
  5. Sprinkle cinnamon sugar on each batter-filled pan and gently swirl through without fully mixing.
  6. Bake for 20-23 minutes or until a toothpick comes out with a few moist crumbs.
  7. Allow to cool in pans for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1mini loafCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 120IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Best enjoyed fresh, but stores well for several days or freezes for up to 3 months.

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