Fall baking isn’t complete without pumpkin bread and this Small Batch Pumpkin Bread recipe with a cinnamon swirl crunch topping is a must for the season! This is an easy recipe that makes 5 individual loaves, or 2 mini loaves that are tender, moist, and full of all the fall flavors.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Mini Bread, Pumpkin Bread, Pumpkin Spice, Small Batch
2-3tablespoonsCinnamon Sugar3/4 teaspoon ground Cinnamon for every 1 tablespoon of sugar
Instructions
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Mini loaf pans: Lightly grease the pans and line with parchment paper - long enough to hang over the sides to use as a sling to lift the bread out of the pans. Brownie pan: line 5 of the wells with 1-inch strips of parchment that hang over the sides.
In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, canola oil, and vanilla. Whisk together until smooth.
1 large egg, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1/2 cup pure canned pumpkin, 1/4 cup canola oil, 1 teaspoon vanilla extract
Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the top of the wet ingredients. Whisk until no dry streaks remain. Tip - To sift the dry ingredients into the wet - set a fine mesh strainer over the bowl with the wet ingredients, add the dry ingredients into the strainer and sprinkle over the batter.
3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1/4 teaspoon salt
Scoop even amounts of batter into the prepared baking pan(s). Spoon a generous amount of cinnamon sugar over the batter. Gently swirl it just on the top of the batter with a knife.
2-3 tablespoons Cinnamon Sugar
Baking: in a brownie pan - 20 to 22 minutes; in 2 mini loaf pans - 28 to 30 minutes; or until a toothpick inserted in the middle comes out mostly clean. Cool the pumpkin bread in the pan set on a wire cooling rack for 10 to 15 minutes. Lift the bread out of the baking pan(s) to cool on the wire rack completely. Enjoy!
Notes
Serving Size - The recipe is intended to be small batch. However, many readers have had success in doubling the recipe to make a larger batch, or a single larger loaf in a 9x5 inch loaf pan.
Bake Times For Larger Batch - For a larger loaf in a 9x5 inch pan, it may take up to 1 hour to bake - start checking at 50 minutes. For muffins, start checking at 20 minutes.
Extra Spice - If you want an extra kick of spice, add another 1/4 teaspoon of pumpkin pie spice or cinnamon.
Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
Leftover Pumpkin - You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats!