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Cinnamon Swirl Pumpkin Bread Mini Loaves

These mini loaves deliver moist and flavorful bites, blending warm spices with the comforting taste of pumpkin, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 loaves
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 large egg Creates structure and richness.
  • 1 cup granulated sugar Adds sweetness.
  • 1/2 cup brown sugar Contributes moisture and caramel flavor.
  • 1 cup pure canned pumpkin Adds moisture and rich flavor.
  • 1/2 cup canola oil Keeps the bread moist.
  • 1 teaspoon vanilla extract Enhances flavor.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Base structure of the bread.
  • 1 teaspoon baking powder Helps the loaves rise.
  • 1 teaspoon baking soda Works alongside baking powder.
  • 1 teaspoon pumpkin pie spice Adds warm spices.
  • 1/2 teaspoon salt Balances sweetness.
Swirl Topping
  • 1 tablespoon cinnamon sugar Adds a sweet crunch on top.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease mini loaf pans lined with parchment paper.
  2. In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.
  3. Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet mixture and whisk until no dry streaks remain.
  4. Scoop the batter into prepared pans and sprinkle cinnamon sugar on top, swirling gently with a toothpick.
  5. Bake for 28-30 minutes, or until a toothpick inserted comes out mostly clean.
  6. Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

These mini loaves can be frozen for up to 3 months. Allow to cool completely before wrapping tightly for storage.