Description
Delightful mini loaves with rich pumpkin and a sweet cinnamon swirl, perfect for breakfast or dessert.
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)
Instructions
- Preheat the oven to 350°F (175°C) and adjust the oven rack to the middle position. Lightly grease mini loaf pans and line them with parchment paper.
- In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk until smooth.
- Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients and whisk until no dry streaks remain.
- Scoop equal amounts of batter into the prepared baking pan(s) and spoon a generous amount of cinnamon sugar over the batter. Gently swirl the sugar into the batter.
- Bake for 20 to 23 minutes if using a brownie pan or 28 to 30 minutes for mini loaf pans, or until a toothpick inserted in the middle comes out mostly clean.
- Cool the pumpkin bread in the pan on a wire cooling rack for 10 to 15 minutes before lifting out to cool completely.
Notes
Serve warm or at room temperature, optionally with butter or honey. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American