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Sliced pumpkin bread
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4.82 from 22 reviews

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. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Mini Bread, Pumpkin Bread, Pumpkin Spice, Small Batch
Servings: 5 Mini Pumpkin Bread Loaves
Author: Erin Cernich

Equipment

  • 1 - Square Brownie Pan (or) 2 - Mini Loaf Pans

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.