Description
Soft, cozy mini pumpkin loaves with a sweet cinnamon-sugar swirl on top — an easy one-bowl bake that’s perfect for gifting, school snacks, and fall cravings.
Ingredients
Scale
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 1/2 cup pure canned pumpkin
- 1/4 cup canola oil (or 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
- 2–3 tablespoons cinnamon sugar (mix 3/4 teaspoon cinnamon per 1 tablespoon sugar)
Instructions
- Preheat oven to 350°F (175°C). Grease mini loaf pans and line with parchment, leaving overhang for easy lifting. (If using a brownie pan, line five wells.)
- In a medium bowl, whisk egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.
- Sift or sprinkle in flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk just until no dry streaks remain.
- Divide batter evenly among pans. Sprinkle cinnamon sugar generously over each and lightly swirl into the top with a toothpick or knife.
- Bake mini loaves 28–30 minutes (brownie pan wells 20–23 minutes), or until a toothpick comes out mostly clean. Cool 10–15 minutes in pan, then transfer to a wire rack.
Notes
Do not overmix for a tender crumb. Double the cinnamon sugar for a bolder swirl. Add-ins: 1/2 cup chocolate chips or 1/2 cup chopped pecans/walnuts. For a full-size loaf, bake 50–55 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg