Cinnamon Swirl Pumpkin Loaves (Print Version)
Moist mini loaves featuring pumpkin puree and a sweet cinnamon sugar topping, ready in just 40 minutes for a perfect fall treat.
# Ingredients:
01 -
1 large egg
02 -
1/2 cup granulated sugar
03 -
1/4 cup brown sugar, light or dark
04 -
1/2 cup pure canned pumpkin
05 -
1/4 cup canola oil or any neutral oil
06 -
1 teaspoon vanilla extract
07 -
3/4 cup 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
12 -
2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C) and adjust the oven rack to the middle position. Lightly grease mini loaf pans and line with parchment paper, allowing the paper to hang over the sides for easy removal.
02 -
In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, canned pumpkin, oil, and vanilla extract until smooth.
03 -
Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until the batter is smooth with no dry streaks.
04 -
Spoon the batter evenly into the prepared baking pans. Top with a generous amount of cinnamon sugar. Swirl the topping gently into the surface using a toothpick or knife.
05 -
Bake for 28 to 30 minutes in mini loaf pans or until a toothpick inserted in the middle comes out mostly clean. Cool in the pans for 10 to 15 minutes before using the parchment sling to lift the loaves out to cool completely on a wire rack.
# Additional Notes:
01 -
For extra spice, add an additional 1/4 to 1/2 teaspoon of pumpkin pie spice or cinnamon to the batter.
02 -
Leftover canned pumpkin can be used in other recipes. Ensure the product is pure pumpkin and not pre-mixed pumpkin pie filling.
03 -
Store pumpkin bread in a covered container at room temperature for 5 to 7 days, or freeze for up to 3 months.