Small Batch Cinnamon Swirl Pumpkin Bread
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 4 individual loaves, or 2 mini loaves that are tender, moist, and full of all the fall flavors.
Servings: 5 Mini Pumpkin Bread Loaves
- 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
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 cup pure canned pumpkin
- 1 teaspoon vanilla extract
- 1/4 cup canola oil
- 2-3 tablespoons Cinnamon Sugar 3/4 teaspoon ground Cinnamon for every 1 tablespoon of sugar
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease the baking pan(s) 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. If using the 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, vanilla extract, and canola oil. Whisk together until smooth.
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.
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.
Baking: in a brownie pan - 20-22 minutes; in 2 mini loaf pans - 28-30 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 10-15 minutes. Invert (or lift) the bread out of the baking pans to cool on the wire rack completely. Enjoy!
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.
Brownie Pan - I used this non-stick brownie pan to make the individual loaves.
Mini Loaf Pans - 2 of these mini loaf pans can also work to make the pumpkin bread.
Leftover Pumpkin - I have included a few pumpkin dessert recipes at the end of the Blog Post that use pumpkin puree.