Description
These cozy mini loaves blend rich pumpkin flavor with warm cinnamon swirls in every bite. Perfect for gifting, brunch spreads, or freezing for later, they’re moist, tender, and bursting with fall vibes. Double the batch, double the smiles—because one loaf is never enough!
Ingredients
2 large eggs
1 cup granulated sugar
½ cup brown sugar (light or dark)
1 cup pure canned pumpkin
½ cup canola oil (or other neutral oil)
2 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
3 tsp pumpkin pie spice
½ tsp salt
4–6 tbsp cinnamon sugar (mix 1½ tsp cinnamon per 2 tbsp sugar)
Instructions
Preheat oven to 350°F (175°C). Grease 8 mini loaf pans or line with parchment paper.
Mix wet ingredients: In a large bowl, whisk eggs, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.
Add dry ingredients: Stir in flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just combined—don’t overmix.
Layer and swirl: Fill each mini loaf pan halfway. Sprinkle a spoonful of cinnamon sugar. Add more batter on top, then swirl gently with a knife or skewer.
Bake: Bake for 20–25 minutes or until a toothpick comes out clean. Let cool in the pans for 5–10 minutes, then transfer to a rack.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: breakfast
Nutrition
- Calories: 200
- Fat: 9g
- Carbohydrates: 28g
- Protein: 2g