Cinnamon Swirl Pumpkin Loaves (Printer-Friendly Version)
Mini loaves rich with pumpkin flavor, warm spices, and a crunchy cinnamon swirl for an autumn-inspired treat.
# What You'll Need:
→ Wet Ingredients
01 -
1 large egg
02 -
½ cup granulated sugar
03 -
¼ cup light or dark brown sugar
04 -
½ cup canned pure pumpkin puree
05 -
¼ cup canola oil
06 -
1 teaspoon vanilla extract
→ Dry Ingredients
07 -
¾ cup all-purpose flour
08 -
½ teaspoon baking powder
09 -
⅛ teaspoon baking soda
10 -
1½ teaspoons pumpkin pie spice
11 -
¼ teaspoon salt
→ Topping
12 -
2 to 3 tablespoons cinnamon sugar (¾ teaspoon ground cinnamon per tablespoon of sugar)
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C) and position the rack in the center. Lightly grease mini loaf pans and line with parchment paper slings. For brownie pans, line 5 wells with 1-inch parchment strips extending over the edges.
02 -
In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin puree, canola oil, and vanilla extract until smooth.
03 -
Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet mixture. Gently whisk until fully combined with no dry streaks remaining.
04 -
Distribute batter evenly into prepared pans. Sprinkle cinnamon sugar over the batter surface and carefully swirl the topping into the batter using a toothpick or knife, focusing on the top layer.
05 -
Bake in the preheated oven: 20–23 minutes for brownie pans, 28–30 minutes for mini loaf pans, or until a toothpick inserted near the center comes out mostly clean. Cool in pans on a wire rack for 10–15 minutes before removing and cooling completely on the rack.
# Additional Tips:
01 -
To intensify spice flavor, add an extra ¼ to ½ teaspoon pumpkin pie spice or cinnamon to the batter before baking.
02 -
Cover baked bread to keep moist at room temperature for 5 to 7 days.
03 -
Freeze cooled bread wrapped tightly for up to 3 months; thaw at room temperature.