Description
Quick, moist mini pumpkin bread filled with fall spices and a delightful cinnamon swirl, perfect for sharing or snacking.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the egg, white sugar, brown sugar, pumpkin puree, oil, and vanilla extract until smooth.
- In another bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Pour half of the batter into greased mini loaf pans.
- Sprinkle a layer of cinnamon-sugar mixture over the batter.
- Add the remaining batter on top and sprinkle more cinnamon-sugar on the top.
- Use a knife to swirl the batter slightly.
- Bake for about 20-25 minutes or until a toothpick comes out clean.
- Let cool before removing from pans.
- Serve warm or at room temperature.
Notes
For a stronger swirl, use 3 tablespoons of cinnamon-sugar. Measure flour by spooning into the cup and leveling. Use full-strength pumpkin puree, not pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, mini bread, fall baking, quick dessert