Small Batch Cinnamon Swirl Pumpkin Bread: The Perfect Fall Treat for One or Two
As the air cools and fall flavors take center stage, nothing beats the cozy warmth of Cinnamon Swirl Pumpkin Bread. This small-batch recipe is perfect when you’re craving something sweet and seasonal but don’t want to make a full loaf. The combination of spiced pumpkin and cinnamon swirl is irresistible, and the recipe is just the right size for one or two people to enjoy without leftovers—though you might want to double it once you taste how delicious it is!
Ingredients:
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 1/2 cup pure canned pumpkin
- 1/4 cup canola oil (or any neutral oil)
- 1 teaspoon vanilla extract
- 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
- 2 to 3 tablespoons cinnamon sugar (use 3/4 teaspoon cinnamon for every 1 tablespoon of sugar)
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (176°C) and adjust the oven rack to the middle position for even baking. If using mini loaf pans, lightly grease them and line with parchment paper, leaving some hanging over the edges for easy lifting. If using a brownie pan, line 5 wells with 1-inch strips of parchment paper.
2. Prepare the Wet Ingredients:
In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla extract until smooth and well combined.
3. Mix the Dry Ingredients:
Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet mixture. Gently whisk the dry ingredients into the wet ingredients until no dry streaks remain, taking care not to overmix.
4. Assemble the Pumpkin Bread:
- Scoop even amounts of the batter into your prepared mini loaf pans or brownie pan wells.
- Generously spoon the cinnamon sugar over the top of the batter in each pan.
- Use a toothpick or knife to gently swirl the cinnamon sugar into the top layer of the batter, creating a lovely cinnamon swirl design.
5. Bake:
- For a brownie pan, bake for 20 to 23 minutes.
- For mini loaf pans, bake for 28 to 30 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
6. Cool the Bread:
- Let the pumpkin bread cool in the pan on a wire cooling rack for 10 to 15 minutes.
- Using the parchment paper, lift the bread out of the pans and cool completely on the wire rack before serving.
Recipe Notes:
- Prep Time: 15 minutes
- Cook Time: 23-30 minutes
- Total Time: 45 minutes
- Servings: 5-6 mini loaves
- Calories: 230 kcal per serving
Tips for the Best Pumpkin Bread:
- Don’t overmix: Gently mix the dry ingredients into the wet to avoid overworking the batter, which helps ensure a tender crumb.
- Use room temperature ingredients: Allow your egg and other ingredients to come to room temperature before mixing for a smoother batter.
- Swirl for beauty: Be generous with the cinnamon sugar swirl—it not only adds a beautiful design but also a delicious sweet layer!
Conclusion:
This Small Batch Cinnamon Swirl Pumpkin Bread is perfect for cozy fall mornings, an afternoon snack, or even a simple dessert. The combination of pumpkin, warm spices, and a cinnamon swirl makes it irresistibly comforting. Whether you’re sharing it with someone special or enjoying it all to yourself, this recipe is sure to become a fall favorite. Serve it with a warm cup of tea or coffee for the ultimate autumn experience!
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Small Batch Cinnamon Swirl Pumpkin Bread
- Total Time: 45 minutes
- Yield: 5-6 1x
Description
These Small Batch Cinnamon Swirl Pumpkin Bread loaves are the perfect way to enjoy all the cozy flavors of fall without making a full batch. Each mini loaf is soft and tender, with a delightful swirl of cinnamon sugar running through the top, adding both flavor and texture. The balance of sweet pumpkin and warm spices makes every bite irresistible.
Ingredients
1 large egg
1/2 cup granulated sugar
1/4 cup brown sugar (light or dark)
1/2 cup pure canned pumpkin
1/4 cup canola oil (or any neutral oil)
1 teaspoon vanilla extract
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
2 to 3 tablespoons cinnamon sugar (use 3/4 teaspoon cinnamon for every 1 tablespoon of sugar)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (176°C). Adjust the oven rack to the middle position.
For mini loaf pans: Lightly grease the pans and line with parchment paper, allowing some to hang over the sides to help lift the bread out later.
For a brownie pan: Line 5 of the wells with 1-inch strips of parchment that hang over the sides.
Prepare the Wet Ingredients:
In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla extract until smooth.
Mix the Dry Ingredients:
Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients.
Gently whisk the dry ingredients into the wet mixture until no dry streaks remain.
Assemble the Bread:
Scoop even amounts of the batter into the prepared baking pan(s).
Generously spoon cinnamon sugar over the top of the batter.
Use a toothpick or knife to gently swirl the cinnamon sugar into the top layer of the batter.
Bake:
For a brownie pan: Bake for 20 to 23 minutes.
For mini loaf pans: Bake for 28 to 30 minutes.
The bread is done when a toothpick inserted into the center comes out mostly clean.
Cool the Bread:
Let the pumpkin bread cool in the pan on a wire cooling rack for 10 to 15 minutes.
Then, lift the bread out using the parchment paper sling and cool completely on the wire rack.
- Prep Time: 15 minutes
- Cook Time: 23-30 minutes
Nutrition
- Calories: 230