How to Make Cinnamon Swirl Pumpkin Bread Mini Loaves Perfectly

As the leaves begin to change and the air turns crisp, there’s nothing quite like the aroma of freshly baked goods wafting through the house. Today, I’m excited to share my recipe for Cinnamon Swirl Pumpkin Bread Mini Loaves. This delightful treat is perfect for fall and is sure to become a family favorite. Plus, it’s an easy way to incorporate pumpkin into your baking repertoire, making it a fantastic addition to your collection of Fall Baking Recipes. So, let’s get started!

Why You’ll Love This Recipe

• Perfectly portioned mini loaves that are great for sharing or freezing.
• Moist and flavorful, thanks to the pumpkin and warm spices.
• Quick and easy to make, ideal for busy weeknight dinner ideas.
• Versatile enough to serve as a dessert or a sweet breakfast treat.
• Great for gifting during the holiday season!

Ingredients

To whip up these delicious mini loaves, you’ll need the following ingredients:

• 1 large egg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, light or dark
• 1/2 cup pure canned pumpkin
• 1/4 cup canola oil (or any neutral oil)
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 2 to 3 tablespoons Cinnamon Sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create these scrumptious mini loaves:

1. Preheat your oven to 350°F and adjust the oven rack to the middle position. If you’re using mini loaf pans, lightly grease them and line with parchment paper, allowing it to hang over the sides for easy removal. If you prefer a brownie pan, line 5 of the wells with 1-inch strips of parchment.
2. In a medium mixing bowl, combine the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk together until smooth.
3. Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until no dry streaks remain. A tip: to sift the dry ingredients into the wet, set a fine mesh strainer over the bowl with the wet ingredients, add the dry ingredients into the strainer, and sprinkle over the batter.
4. Scoop even amounts of batter into the prepared baking pan(s). Spoon a generous amount of cinnamon sugar over the batter and gently swirl it just on the top with a toothpick or knife.
5. Bake in the brownie pan for 20 to 23 minutes, or in the mini loaf pans for 28 to 30 minutes, until a toothpick inserted in the middle comes out mostly clean. Allow the pumpkin bread to cool in the pan on a wire cooling rack for 10 to 15 minutes. Then, lift the bread out of the pans to cool completely on the wire rack.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Pumpkin Bread Recipe turns out perfectly:

• Make sure your pumpkin is pure canned pumpkin, not pumpkin pie filling, for the best flavor and texture.
• Don’t skip the cinnamon sugar swirl! It adds a delightful sweetness and a beautiful presentation.
• For an extra touch, consider adding chopped nuts or chocolate chips to the batter for added texture.
• Keep an eye on the baking time, as ovens can vary. Start checking a few minutes before the recommended time.

How to Serve

These mini loaves are incredibly versatile! Here are a few serving suggestions:

• Enjoy them warm with a pat of butter for a cozy breakfast.
• Serve as a delightful dessert alongside a scoop of vanilla ice cream.
• Pair with a cup of coffee or tea for a lovely afternoon snack.
• Wrap them up and gift them to friends and family during the holidays!

Make Ahead and Storage

If you want to prepare these mini loaves in advance, they freeze beautifully! Here’s how to store them:

• Once cooled, wrap each loaf tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months.
• To thaw, simply remove from the freezer and let sit at room temperature for a few hours or overnight.
• For short-term storage, keep them in an airtight container at room temperature for up to 5 days.

So there you have it! A delightful recipe for Cinnamon Swirl Pumpkin Bread Mini Loaves that’s perfect for fall baking. Whether you’re looking for a sweet treat to enjoy with your family or a thoughtful gift for a friend, these mini loaves are sure to impress. Happy baking, and don’t forget to check out my other delicious recipes like Cinnamon Swirl Pumpkin Bread Mini Loaves, Cinnamon Swirl Pumpkin Bread Mini Loaves, and Cinnamon Swirl Pumpkin Bread Mini Loaves for more inspiration!