Simple Mini Pumpkin Bread with Cinnamon Swirl
Enjoy the cozy flavors of fall with this delightful mini pumpkin bread featuring a warm cinnamon swirl.
Ingredients
Wet Ingredients
- 1 large egg
- ½ cup white sugar
- ¼ cup light or dark brown sugar
- ½ cup canned pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- ¼ cup neutral oil Can use canola oil.
- 1 tsp vanilla extract
Dry Ingredients
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- 1 ½ tsp pumpkin pie spice
- ¼ tsp salt
Cinnamon Swirl
- 2 to 3 tbsp cinnamon-sugar mixture Use 3/4 tsp ground cinnamon per 1 tbsp sugar to make your own.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease mini loaf pans or line them with parchment paper.
Mix Wet Ingredients
- In a large mixing bowl, whisk together the egg, white sugar, and brown sugar until blended.
- Add the pumpkin puree, neutral oil, and vanilla extract, whisking until smooth.
Mix Dry Ingredients
- In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Combine Mixtures
- Gradually fold the dry ingredients into the wet mixture until just combined, without overmixing.
Add Cinnamon Swirl
- Divide half of the batter into the prepared mini loaf pans. Sprinkle with 1 to 1.5 tablespoons of cinnamon-sugar.
- Pour the remaining batter on top and add another sprinkle of cinnamon-sugar.
Swirl & Bake
- Gently swirl the batter with a knife or skewer to create a marbled effect.
- Bake for 25-30 minutes for mini loaves or 18-20 minutes for muffins, until a toothpick comes out clean.
Cool & Serve
- Remove the bread from the oven and let cool in the pans for about 10 minutes before transferring to a cooling rack.
Notes
If using muffin tins instead of mini loaf pans, be mindful of the shorter baking time. Store cooled bread in an airtight container at room temperature for up to 3 days, in the fridge for a week, or in the freezer for up to three months.