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 kitchen. 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 favorite in your home. 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, grab your apron and let’s get started!

Why You’ll Love This Recipe

• Quick and easy to prepare, making it perfect for busy weeknights.
• Deliciously moist and flavorful, thanks to the pumpkin and spices.
• Perfectly portioned mini loaves that are great for sharing or freezing.
• Versatile enough to serve as a dessert or a sweet breakfast treat.
• Ideal for fall gatherings, cozy evenings, or as a thoughtful gift.

Ingredients

To make these scrumptious 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 delightful 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 and creamy.
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 handy tip: to sift the dry ingredients into the wet, set a fine mesh strainer over the bowl and sprinkle the dry ingredients over the batter.
4. Scoop even amounts of batter into the prepared baking pan(s). Generously spoon 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 center comes out mostly clean. Allow the pumpkin bread to cool in the pan on a wire rack for 10 to 15 minutes before lifting it out to cool completely on the rack.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Pumpkin Bread Recipe turns out perfectly every time:

• 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 and flavor.
• Keep an eye on the baking time, as ovens can vary. Start checking for doneness a few minutes early.

How to Serve

These mini loaves are incredibly versatile! Here are some serving suggestions:

• Enjoy them warm with a pat of butter for a cozy breakfast.
• Pair with a cup of coffee or tea for a delightful afternoon snack.
• Slice and serve with cream cheese frosting for a sweet dessert option.
• Wrap them up and give as gifts to friends and family during the fall season.

Make Ahead and Storage

If you want to prepare these mini loaves in advance, here are some tips:

• These loaves can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
• Consider making a double batch to have on hand for quick family dinners or as a sweet treat for unexpected guests.

So there you have it! A delightful recipe for Cinnamon Swirl Pumpkin Bread Mini Loaves that’s sure to warm your heart and home this fall. Whether you’re enjoying them yourself or sharing with loved ones, these mini loaves are a perfect way to celebrate the season. Happy baking!