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Simple Mini Pumpkin Bread with Cinnamon Swirl

Cozy Simple Mini Pumpkin Bread with Cinnamon Swirl Delight

This Simple Mini Pumpkin Bread with Cinnamon Swirl is the perfect cozy treat for fall, easy to make and delightful for gifting.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 large egg Use 1/4 cup unsweetened applesauce as a vegan substitute.
  • 1/2 cup white sugar Can substitute with coconut sugar for a healthier option.
  • 1/4 cup light or dark brown sugar For a lighter taste, use all white sugar.
  • 1/2 cup canned pumpkin puree Ensure it's pure pumpkin, not pie filling.
  • 1/4 cup neutral oil Substitute with melted coconut oil or applesauce.
  • 1 tsp vanilla extract Can be omitted or replaced with maple syrup.
  • 3/4 cup all-purpose flour For gluten-free options, use a 1:1 gluten-free flour blend.
  • 1/2 tsp baking powder Can substitute with baking soda if combined with an acid like buttermilk.
  • 1/8 tsp baking soda Assists with leavening.
  • 1 1/2 tsp pumpkin pie spice Substitute with a mix of cinnamon, nutmeg, and ginger.
  • 1/4 tsp salt No substitutes necessary.
For the Cinnamon Swirl
  • 2 to 3 tbsp cinnamon-sugar mixture Adjust the amount to suit your taste.

Equipment

  • mini loaf pans
  • mixing bowl
  • Whisk
  • Spatula
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease mini loaf pans and line them with parchment paper.
  2. In a large mixing bowl, whisk together the egg, white sugar, brown sugar, canned pumpkin puree, neutral oil, and vanilla extract until smooth.
  3. Sift the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Gently mix until combined.
  4. Divide the batter among the prepared mini loaf pans. Mix cinnamon-sugar together and swirl it into the batter using a knife.
  5. Bake for 28-30 minutes until golden brown and a toothpick inserted comes out clean.
  6. Let the mini pumpkin breads cool in the pans for 10-15 minutes. Then remove and transfer to a wire rack to cool completely.
  7. Serve warm with butter or share with friends and family.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 1700IUVitamin C: 1mgCalcium: 20mgIron: 0.6mg

Notes

Don't overmix the batter for the best texture. Check for doneness after 20 minutes and ensure ingredients are at room temperature for smoother mixing. Experiment with add-ins for extra flavor.

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