Description
Indulge in the cozy flavors of fall with this Small Batch Cinnamon Swirl Pumpkin Bread Recipe. Perfectly spiced with a delightful cinnamon swirl, this mini loaf is a delicious treat for two to four people.
Ingredients
Scale
Dry Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
Wet Ingredients:
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
For the cinnamon swirl:
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 5×3-inch mini loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine Wet Ingredients: In another bowl, mix granulated sugar, brown sugar, egg, pumpkin puree, oil, milk, and vanilla until well combined.
- Combine Batter: Add dry ingredients to wet ingredients and stir until just combined.
- Make Cinnamon Swirl: In a small bowl, mix the swirl ingredients.
- Layer and Swirl: Pour half of the batter into the pan, sprinkle half of the cinnamon swirl, add remaining batter, and top with the rest of the swirl mixture. Swirl gently with a knife.
- Bake: Bake for 30–35 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool.
Notes
- This mini loaf serves 2-4 people.
- Store leftovers wrapped at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/4 of loaf)
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
