Cinnamon Swirl Pumpkin Bread Minis

Prep Time: 10 minutes
Cook Time: 20–30 minutes
Total Time: 40 minutes
Yield: 6 servings

Ingredients

Wet ingredients

• 1 large egg
• ½ cup granulated sugar
• ¼ cup brown sugar (light or dark)
• ½ cup pure canned pumpkin (not pumpkin pie filling)
• ¼ cup canola oil (or any neutral oil)
• 1 teaspoon vanilla extract

Dry ingredients

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ⅛ teaspoon baking soda
• 1 ½ teaspoons pumpkin pie spice
• ¼ teaspoon salt

Cinnamon sugar topping

• 2 to 3 tablespoons cinnamon sugar
  • (Ratio: ¾ teaspoon cinnamon for every 1 tablespoon sugar)

Instructions

1. Prep the pans and oven
   • Preheat the oven to 350°F (175°C).
   • Place the oven rack in the middle position.
   • For mini loaf pans: lightly grease and line with parchment, leaving overhang to lift the loaves out.
   • For a brownie bar pan: line 5 wells with 1-inch strips of parchment that hang over the sides.
2. Mix the wet ingredients
   • In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla.
   • Whisk until the mixture is smooth and well combined, with no visible streaks of pumpkin or oil.
3. Add and sift the dry ingredients
   • Set a fine mesh strainer over the bowl with the wet ingredients.
   • Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to the strainer.
   • Sift or sprinkle the dry ingredients directly over the wet mixture to remove any lumps and evenly distribute the spices.
4. Combine into a smooth batter
   • Whisk gently until no dry streaks of flour remain.
   • Do not overmix: stop as soon as the batter is smooth to keep the bread tender.
5. Portion and swirl the cinnamon sugar
   • Divide the batter evenly between the prepared pans (5 wells of a brownie pan, or 2 mini loaf pans).
   • Spoon a generous layer of cinnamon sugar over the top of each portion of batter.
   • Use a toothpick or thin knife to swirl the cinnamon sugar just into the top layer. Do not mix it all the way through; this keeps the top crunchy after baking.
6. Bake
   • Brownie/bar pan: bake for 20–23 minutes.
   • Two mini loaf pans: bake for 28–30 minutes.
   • The pumpkin bread is done when a toothpick inserted in the center comes out mostly clean, with a few moist crumbs but no wet batter.
7. Cool and serve
   • Let the loaves cool in the pan on a wire rack for 10–15 minutes.
   • Use the parchment sling to lift them out and transfer to the rack to cool completely, or slice while still slightly warm for a softer texture.

Pro Tips

• Scaling up
  • This is a small batch recipe. For a full-size 9×5-inch loaf, double all ingredients and start checking doneness at around 50 minutes.
• Pan options
  • Muffins: yields about 5–6 muffins; bake 20–23 minutes.
  • Non-stick brownie bar pan: 5 individual loaves; bake 20–23 minutes.
  • Mini loaf pans: 2 loaves; bake 28–30 minutes.
• Extra spice
  • For a stronger fall flavor, add an extra ¼–½ teaspoon of pumpkin pie spice or cinnamon to the batter.
• Pumpkin choice
  • Use pure canned pumpkin labeled as Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, or Organic Pure Pumpkin. Avoid pumpkin pie filling, which already contains sugar and spices.
• Storage and freezing
  • Store covered at room temperature for 5–7 days; the loaves stay moist for days.
  • To freeze, cool completely, wrap tightly in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw at room temperature.
  • If the cinnamon-sugar top softens after freezing, you can re-crisp it by reheating the loaves at 350°F for about 10–15 minutes, loosely wrapped in foil so they don’t dry out.

Nutrition Info (Estimated)

Disclaimer: Nutrition facts are estimates based on available data and may vary depending on the exact ingredients and brands used. For specific dietary needs, consult a qualified nutrition professional.

Pumpkin Bread

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• Author: carlosramirez
• Total Time: 40
• Yield: 6 servings
• Diet: Vegetarian

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Description

A deliciously moist pumpkin bread topped with a crunchy cinnamon sugar layer, perfect for fall.

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Ingredients

• 1 large egg
• ½ cup granulated sugar
• ¼ cup brown sugar (light or dark)
• ½ cup pure canned pumpkin
• ¼ cup canola 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

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Instructions

1. Preheat the oven to 350°F (175°C) and prep the pans.
2. In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla until smooth.
3. Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients, then mix gently until just combined.
4. Divide the batter into the prepared pans and sprinkle with cinnamon sugar, swirling it into the top layer.
5. Bake for 20–30 minutes depending on the pan type, until a toothpick comes out mostly clean.
6. Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Notes

For a full-size loaf, double all ingredients. Store covered at room temperature for 5–7 days or freeze for up to 3 months.

• Prep Time: 10
• Cook Time: 30
• Category: Dessert
• Method: Baking
• Cuisine: American