Description
Moist and warmly spiced, these mini pumpkin breads feature a sweet cinnamon sugar swirl and are perfect for gifting, snacking, or freezing.
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 (3/4 tsp cinnamon per 1 tbsp sugar)
Instructions
1. Preheat oven to 350°F. Grease or line mini loaf or brownie pans with parchment.
2. In a medium bowl, whisk egg, sugars, pumpkin, oil, and vanilla until smooth.
3. Sift flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until just combined.
4. Divide batter evenly into prepared pans.
5. Sprinkle generously with cinnamon sugar and gently swirl with a toothpick or knife.
6. Bake: 20–23 minutes in brownie pan or 28–30 minutes in mini loaf pans, until a toothpick comes out mostly clean.
7. Cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Use only pure canned pumpkin, not pumpkin pie filling. Libby’s is recommended.
Add ¼–½ tsp more spice if you love bolder flavor.
For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
To freeze: Wrap loaves tightly and freeze for up to 3 months.
Loaves stay moist at room temperature for up to 7 days if covered.
Try in muffin pans or double the recipe for a full loaf.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pumpkin Recipes
- 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: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg