Cinnamon Swirl Pumpkin Loaves (Ready-to-Print Version)
Moist pumpkin mini loaves with cinnamon swirls and rich fall spices baked to sweet crunch perfection.
# What You’ll Need:
→ Wet Ingredients
01 -
1 large egg
02 -
112 g granulated sugar
03 -
50 g light or dark brown sugar
04 -
120 g pure canned pumpkin
05 -
60 ml canola oil or neutral oil
06 -
1 teaspoon vanilla extract
→ Dry Ingredients
07 -
95 g all-purpose flour
08 -
1/2 teaspoon baking powder
09 -
1/8 teaspoon baking soda
10 -
1 1/2 teaspoons pumpkin pie spice
11 -
1/4 teaspoon salt
→ Topping
12 -
2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon per tablespoon sugar)
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F. Position the oven rack in the middle. Lightly grease the mini loaf pans and line with parchment paper that extends over the sides for easy removal. For a brownie pan, line five 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 and homogeneous.
03 -
Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet mixture. Whisk carefully until no dry streaks remain, ensuring a uniform batter.
04 -
Spoon the batter evenly into the prepared pans. Generously sprinkle cinnamon sugar on top and gently swirl it into the surface using a toothpick or knife, creating a marbled effect.
05 -
Bake mini loaves for 28 to 30 minutes, or use a toothpick to check for doneness—should come out mostly clean. For a brownie pan, bake for 20 to 23 minutes. Allow baked loaves to cool in pans on wire racks for 10 to 15 minutes, then lift out using parchment slings and cool completely on racks.
# Handy Tips:
01 -
Pumpkin puree should not be pumpkin pie filling. For extra spice, increase pumpkin pie spice by 1/4 to 1/2 teaspoon. Leftover bread stores well at room temperature for 5 to 7 days or freezes up to 3 months.