Description
Moist cinnamon swirl pumpkin bread minis filled with fall spices and a crunchy cinnamon top.
Ingredients
Scale
1 large egg
½ cup granulated sugar
¼ cup brown sugar
½ cup canned pumpkin
¼ cup canola oil
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
1½ teaspoons pumpkin pie spice
¼ teaspoon salt
2–3 tablespoons cinnamon sugar
Instructions
1. Preheat oven to 350°F and prepare mini loaf pans with parchment.
2. Whisk egg, sugars, pumpkin, oil, and vanilla until smooth.
3. Sift in dry ingredients and whisk until combined.
4. Divide batter evenly, top with cinnamon sugar, and swirl.
5. Bake for 28–30 minutes, cool on rack before removing.
Notes
Store wrapped at room temperature up to 4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaf
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg