Description
Mini pumpkin loaves with cozy cinnamon sugar swirl – moist, spicy, and perfect for fall mornings or gifts 🎃🍞
Ingredients
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar (light or dark)
- ½ cup pure canned pumpkin
- ¼ cup canola oil (or any neutral oil)
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- 1½ tsp pumpkin pie spice
- ¼ tsp salt
- 2–3 tbsp cinnamon sugar (¾ tsp cinnamon to 1 tbsp sugar)
Instructions
1. Preheat to 350°F. Grease and line mini loaf or brownie bar pans with parchment.
2. Whisk together the egg, both sugars, pumpkin, oil, and vanilla in a medium bowl.
3. Sift or sprinkle in the flour, baking powder, baking soda, spice, and salt. Whisk until smooth.
4. Divide batter into prepared pans. Sprinkle tops generously with cinnamon sugar and swirl lightly.
5. Bake 28–30 mins (mini loaves) or 20–23 mins (brownie pan). Toothpick should come out mostly clean.
6. Cool 10–15 mins in pan, then lift out to finish cooling on a wire rack.
Notes
Double the recipe for a full 9×5 loaf. Start checking at 50 minutes.
Store covered at room temperature for 5–7 days.
Freeze wrapped loaves up to 3 months. Thaw at room temp.
Add extra pumpkin spice for a spicier kick!
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 276
- Sugar: 30g
- Sodium: 171mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0.04g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg