This small batch cinnamon swirl pumpkin bread is a cozy fall treat, offering moist texture, rich pumpkin flavor, and a crunchy cinnamon-sugar top. Perfect for gifting or a quick dessert.
Why You’ll Love This Recipe:
- Packed with pumpkin flavor.
- Cinnamon sugar swirl adds a delightful crunch.
- Moist texture that stays fresh for days.
- Small batch ideal for quick bakes.
Ingredients You’ll Need:
- All-purpose flour
- Pumpkin puree (not pie filling)
- Egg
- Granulated and light brown sugar
- Neutral oil (canola, coconut)
- Vanilla extract
- Baking powder, baking soda
- Pumpkin pie spice, salt
- Cinnamon sugar (1 part cinnamon to 4 parts sugar)
How to Make Cinnamon Swirl Pumpkin Bread:
Step-by-Step Instructions:
- Preheat Oven
Preheat to 350°F and grease or line your mini loaf pans with parchment paper. - Mix Wet Ingredients
Whisk together the pumpkin, sugars, oil, egg, and vanilla until smooth. - Combine Dry Ingredients
Sift flour, baking powder, baking soda, pumpkin pie spice, and salt into the wet mixture. Stir until no streaks remain. - Portion and Swirl
Divide batter into prepared pans. Generously top with cinnamon sugar and swirl lightly with a toothpick or knife. - Bake
Bake for 28-30 minutes, until a toothpick inserted comes out clean. Cool on a wire rack.
Helpful Tips:
- Use canned pumpkin puree, not fresh or pumpkin pie filling.
- For a fuller spice flavor, add extra pumpkin pie spice.
- If making muffins, adjust baking time to about 20 minutes.
Details:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- This recipe can be doubled for a full-sized loaf.
- Use light brown sugar for subtle sweetness, or dark brown sugar for richer molasses flavor.
- Store at room temperature for up to 7 days or freeze for 3 months.
Frequently Asked Questions:
- Can I double this recipe?
Yes, double all ingredients and bake in a larger loaf pan for 50-60 minutes. - Can I use fresh pumpkin instead of canned?
Canned is preferred for smoother texture and flavor. - Can I replace oil with butter?
Yes, but the bread may be less moist.
Storage Instructions:
- Store bread at room temperature in an airtight container for up to 7 days.
- Freeze wrapped loaves for up to 3 months.
Related Recipes:
Conclusion:
This cinnamon swirl pumpkin bread is a simple, flavorful treat that perfectly captures the essence of fall. Try it for breakfast or dessert!
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Cinnamon Swirl Pumpkin Bread
Description
This small batch cinnamon swirl pumpkin bread is a cozy fall treat, offering moist texture, rich pumpkin flavor, and a crunchy cinnamon-sugar top. Perfect for gifting or a quick dessert.
Ingredients
- All-purpose flour
- Pumpkin puree (not pie filling)
- Egg
- Granulated and light brown sugar
- Neutral oil (canola, coconut)
- Vanilla extract
- Baking powder, baking soda
- Pumpkin pie spice, salt
- Cinnamon sugar (1 part cinnamon to 4 parts sugar)
Instructions
- Preheat Oven
Preheat to 350°F and grease or line your mini loaf pans with parchment paper. - Mix Wet Ingredients
Whisk together the pumpkin, sugars, oil, egg, and vanilla until smooth. - Combine Dry Ingredients
Sift flour, baking powder, baking soda, pumpkin pie spice, and salt into the wet mixture. Stir until no streaks remain. - Portion and Swirl
Divide batter into prepared pans. Generously top with cinnamon sugar and swirl lightly with a toothpick or knife. - Bake
Bake for 28-30 minutes, until a toothpick inserted comes out clean. Cool on a wire rack.
Notes
- This recipe can be doubled for a full-sized loaf.
- Use light brown sugar for subtle sweetness, or dark brown sugar for richer molasses flavor.
- Store at room temperature for up to 7 days or freeze for 3 months.