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Cinnamon Swirl Pumpkin Bread

Cinnamon Swirl Pumpkin Bread
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These cinnamon swirl pumpkin bread mini loaves are a small batch recipe packed with deep pumpkin flavor, warm spices, and a sweet cinnamon sugar swirl. Moist, tender, and versatile, they can be baked as mini loaves, muffins, or one large loaf, making them perfect for sharing or gifting.

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 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon sugar)

Instructions

  • Preheat the oven to 350°F and position the oven rack in the middle. Lightly grease and line mini loaf pans or a brownie bar pan with parchment paper.
  • In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.
  • Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until no dry streaks remain.
  • Divide the batter evenly into the prepared pans.
  • Spoon a generous amount of cinnamon sugar on top of the batter and swirl lightly with a toothpick or knife.
  • Bake until a toothpick inserted in the center comes out mostly clean: 20–23 minutes for brownie pan, 28–30 minutes for mini loaf pans.
  • Cool in the pan for 10–15 minutes, then lift out and transfer to a wire rack to cool completely.

Notes

  • This is a small batch recipe that can be doubled for a 9×5-inch loaf pan; start checking at 50 minutes.
  • For muffins: makes 5–6, bake 20–23 minutes.
  • For extra spice, add 1/4–1/2 teaspoon more pumpkin pie spice or cinnamon.
  • Use pure pumpkin puree, not pumpkin pie filling.
  • Covered bread will stay moist at room temperature for 5–7 days.
  • Bread can be frozen for up to 3 months; wrap tightly in plastic and place in a freezer bag.

Find it online: https://www.cookwithbenchi.com/cinnamon-swirl-pumpkin-bread/