Description
These soft, spiced pumpkin mini loaves are topped with a swirl of cinnamon sugar for the perfect fall treat. Great for breakfast, snacks, or gifting!
Ingredients
- ½ cup pure pumpkin puree
- 1 large egg
- ½ cup granulated sugar
- ¼ cup packed brown sugar (light or dark)
- 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 (¾ tsp cinnamon per tbsp sugar)
Instructions
- Preheat oven to 350°F (175°C). Grease and line mini loaf pans with parchment paper.
- In a mixing bowl, whisk together pumpkin puree, egg, granulated sugar, brown sugar, oil, and vanilla extract.
- Sift in flour, baking powder, baking soda, pumpkin pie spice, and salt. Stir until just combined—do not overmix.
- Divide the batter evenly among the prepared mini loaf pans.
- Sprinkle cinnamon sugar over the top of each loaf. Use a toothpick or knife to gently swirl it into the top layer of the batter.
- Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
You can use a standard loaf pan instead—just increase bake time to 40–45 minutes. These loaves freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baked
- Cuisine: American