Description
Moist Mini Pumpkin Bread made with pure pumpkin, warm pumpkin pie spice, and a crunchy cinnamon-sugar swirl. This easy small-batch recipe makes two mini loaves or five to six muffins.
Ingredients
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup light or dark brown sugar
- 1/2 cup pure canned pumpkin
- 1/4 cup canola oil or another 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, made with 3/4 teaspoon cinnamon per tablespoon of sugar
Instructions
- Preheat the oven to 350°F and adjust the oven rack to the middle position.
- Lightly grease two 3-by-5.75-inch mini loaf pans and line them with parchment paper, leaving enough overhang to lift out the loaves. For a brownie pan, grease five wells and add parchment strips.
- Add the egg, granulated sugar, brown sugar, pumpkin, canola oil, and vanilla extract to a medium mixing bowl. Whisk until smooth.
- Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients.
- Whisk just until no dry streaks remain. Do not overmix.
- Divide the batter evenly between the prepared pans.
- Spoon the cinnamon sugar generously over the batter.
- Use a toothpick or knife to swirl the cinnamon sugar lightly across the surface without pushing deeply into the batter.
- Bake two mini loaves for 28 to 30 minutes. Bake five brownie-pan loaves or five to six muffins for 20 to 23 minutes.
- Check the centers with a toothpick. A few moist crumbs are fine, but the toothpick should not show wet batter.
- Cool the bread in the pan on a wire rack for 10 to 15 minutes.
- Lift the bread from the pans with the parchment paper and cool completely on the wire rack.
Notes
- Use pure canned pumpkin rather than pumpkin pie filling.
- For stronger spice flavor, add another 1/4 to 1/2 teaspoon pumpkin pie spice or ground cinnamon.
- To make one large loaf, double the recipe and bake it in a 9-by-5-inch loaf pan. Begin checking it after 50 minutes.
- For muffins, divide the batter between five or six muffin cups and bake for 20 to 23 minutes.
- Store cooled pumpkin bread in an airtight container at room temperature for five to seven days.
- To freeze, wrap each cooled loaf tightly in plastic wrap, place it in a freezer bag, and freeze for up to three months.
- Thaw frozen pumpkin bread at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 276
- Sugar: 30
- Sodium: 171
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0.04
- Carbohydrates: 44
- Fiber: 1
- Protein: 3
- Cholesterol: 31