Mini Pumpkin Bread with Cinnamon Swirl Recipe
Introduction
This Mini Pumpkin Bread with Cinnamon Swirl is a delightful fall treat that perfectly balances moist pumpkin flavor with a sweet cinnamon sugar swirl. These petite loaves are easy to make and ideal for a cozy breakfast or snack.
Ingredients
- 1 large egg
- 1/2 cup white sugar
- 1/4 cup light or dark brown sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup neutral oil (such as canola)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 to 3 tbsp cinnamon-sugar mixture (use 3/4 tsp ground cinnamon per 1 tbsp sugar)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and adjust the rack to the middle position. Lightly grease mini loaf pans and line them with parchment paper, leaving an overhang to lift the bread easily. If using a brownie pan, line five wells with 1-inch parchment strips that extend over the sides.
- Step 2: In a medium bowl, whisk together the egg, white sugar, brown sugar, pumpkin puree, oil, and vanilla extract until smooth and free of lumps.
- Step 3: Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Gently whisk until just combined, avoiding overmixing to keep the bread tender.
- Step 4: Evenly divide the batter into the prepared pans. Spoon the cinnamon-sugar mixture generously over each portion, then gently swirl it into the batter’s surface with a toothpick or knife for a marbled effect.
- Step 5: Bake for 20 to 23 minutes if using a brownie pan, or 28 to 30 minutes for mini loaf pans. The bread is done when a toothpick inserted in the center comes out mostly clean.
- Step 6: Let the bread cool in the pans on a wire rack for 10 to 15 minutes. Use the parchment overhang to lift the loaves out and transfer them to the wire rack to cool completely before slicing.
Tips & Variations
- For added texture, stir in 1/4 cup chopped nuts like walnuts or pecans before baking.
- Use maple syrup or honey instead of some of the sugar for a natural sweetness variation.
- If you prefer a spicier cinnamon swirl, increase the cinnamon in the mixture to 1 tsp per tablespoon of sugar.
- Be sure not to overmix the batter to keep the bread light and tender.
Storage
Store cooled pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 2 months. Reheat slices gently in a toaster oven or microwave before serving for best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but be sure to cook and puree the fresh pumpkin until smooth and drain any excess moisture to maintain the correct consistency.
Can I make this recipe into a full-sized loaf?
Absolutely. Multiply the ingredients accordingly and bake in a greased 9×5-inch loaf pan. Bake time will be longer—around 50 to 60 minutes—so check doneness with a toothpick.
PrintMini Pumpkin Bread with Cinnamon Swirl Recipe
Delight in the warm autumn flavors of Mini Pumpkin Bread with Cinnamon Swirl, a moist and tender quick bread featuring pumpkin puree and a fragrant cinnamon-sugar swirl. Perfect for breakfast or a cozy snack, these individual mini loaves are easy to make and beautifully marbled with sweet spices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 mini loaves or equivalent in mini loaf pans or brownie pan wells 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 large egg
- 1/2 cup white sugar
- 1/4 cup light or dark brown sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup neutral oil (such as canola)
- 1 tsp vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Topping
- 2 to 3 tbsp cinnamon-sugar mixture (use 3/4 tsp ground cinnamon per 1 tbsp sugar)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and adjust the rack to the middle position. Lightly grease mini loaf pans and line them with parchment paper, leaving an overhang for easy removal. If using a brownie pan instead, line five wells with 1-inch strips of parchment paper that hang over the sides to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the egg, white sugar, brown sugar, pumpkin puree, neutral oil, and vanilla extract until smooth and well combined, ensuring there are no lumps.
- Sift and Combine Dry Ingredients: Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients bowl. Whisk gently just until no dry streaks remain, taking care not to overmix for a tender texture.
- Fill Pans and Add Cinnamon Swirl: Evenly scoop the batter into the prepared pans. Spoon the cinnamon-sugar mixture generously over the batter surface, then use a toothpick or knife to gently swirl it to create a marbled effect and add sugary crunch.
- Bake: Bake in the preheated oven for 20 to 23 minutes if using a brownie pan, or 28 to 30 minutes if using mini loaf pans. Test doneness with a toothpick inserted in the center; it should come out mostly clean.
- Cool and Serve: Let the bread cool in the pan on a wire rack for 10 to 15 minutes. Use the parchment paper handles to lift the bread out and cool completely on the rack before slicing for clean cuts and enhanced flavor.
Notes
- Use parchment paper with overhang to make removing mini loaves easy and prevent sticking.
- Do not overmix batter to avoid tough bread; mix just until combined.
- Allow bread to cool completely before slicing to achieve cleaner slices and better flavor.
- You can adjust the cinnamon-sugar swirl amount to taste.
- Pumpkin pie spice typically contains cinnamon, nutmeg, ginger, and cloves—adjust if you prefer a different spice blend.
Keywords: pumpkin bread, mini pumpkin loaf, cinnamon swirl bread, fall recipes, quick bread, pumpkin spice
