1. Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum for the best texture and consistency. If you prefer, you can also try almond flour, though the texture may be slightly denser.

2. How do I store leftover pumpkin bread?

Store leftover Cinnamon Swirl Pumpkin Bread Mini Loaves in an airtight container at room temperature for up to 5-7 days. If you'd like to keep it fresh for a longer period, wrap it tightly in plastic wrap and store it in the refrigerator.

3. Can I freeze cinnamon swirl pumpkin bread?

Yes, this pumpkin bread freezes very well. After baking and cooling completely, wrap the mini loaves tightly in plastic wrap and place them in a freezer bag. You can store them in the freezer for up to 3 months. When ready to enjoy, thaw at room temperature for a few hours.

4. Can I add extra spices to this recipe?

Absolutely! If you love extra spice, feel free to increase the amount of pumpkin pie spice or cinnamon in the batter. You can also add a pinch of nutmeg or ground cloves for a richer spice profile.

Cinnamon Swirl Pumpkin Bread Mini Loaves

Name: Cinnamon Swirl Pumpkin Bread Mini Loaves
Prep time: 10 min
Cook time: PT-487506H52M18S
Total time: PT-487506H52M18S
Cuisine: American
Ingredients: 1 large egg; ½ cup granulated sugar; ¼ cup brown sugar, light or dark; ½ cup pure canned pumpkin; ¼ cup canola oil; 1 teaspoon vanilla extract; ¾ cup all-purpose flour; ½ teaspoon baking powder; ⅛ teaspoon baking soda; 1 ½ teaspoons pumpkin pie spice; ¼ teaspoon salt; 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

Description

Cinnamon Swirl Pumpkin Bread Mini Loaves are a perfect fall treat, combining the rich flavors of pumpkin and cinnamon with a moist, tender texture. The mini loaves are topped with a cinnamon swirl, adding a sweet, crunchy layer to every bite. This recipe is easy to make and versatile enough for gifting or family gatherings.

Ingredients

Scale

1 large egg
½ cup granulated sugar
¼ cup brown sugar, light or dark
½ cup pure canned pumpkin
¼ cup canola oil
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt
2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

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Instructions

Preheat the oven to 350°F (175°C). Lightly grease the mini loaf pans and line with parchment paper.
In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, canola oil, and vanilla extract until smooth.
Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt into the wet ingredients and mix until combined.
Divide the batter evenly between the prepared pans, smoothing it to the edges.
Sprinkle cinnamon sugar generously on top of the batter and swirl it gently using a toothpick or knife.
Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaves cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

If you prefer, you can use a muffin pan instead of mini loaf pans. Bake for 20-23 minutes if using muffin pans.
To store leftovers, keep the bread in an airtight container at room temperature for 5-7 days.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
You can add extra pumpkin pie spice for a stronger spice flavor if desired.

Prep Time: 10 minutes
Cook Time: 28-30 minutes
Category: Breads, Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini loaf
Calories: 276 kcal
Sugar: 30g
Sodium: 171mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0.04g
Carbohydrates: 44g
Fiber: 1g
Protein: 3g
Cholesterol: 31mg