Sometimes you just need a little pumpkin spice in your life, but not a full loaf—am I right? This Small Batch Cinnamon Swirl Pumpkin Bread is here to save the day! It’s perfect for when you want all those cozy fall flavors without overcommitting. I made this last weekend, and let’s just say it didn’t last long. That cinnamon swirl? Pure magic.
Why You’ll Love This Recipe
- Small Batch Goodness: Just the right size for a little indulgence, without the temptation of a whole loaf.
- Pumpkin & Cinnamon: Because what says “fall” more than these two together?
- Quick and Simple: Whip it up in no time, and you don’t even need fancy ingredients.
Ingredients
- Egg: 1 large, for structure.
- Granulated Sugar: ½ cup to sweeten things up.
- Light Brown Sugar: ¼ cup for a touch of depth and moisture.
- Canned Pumpkin: ½ cup of pure pumpkin (not the pie filling!).
- Canola Oil: ¼ cup (or any neutral oil), to keep it soft and moist.
- Vanilla Extract: 1 teaspoon, because vanilla makes everything better.
- All-Purpose Flour: ¾ cup, to give the bread its base.
- Baking Powder: ½ teaspoon to help it rise just right.
- Baking Soda: ⅛ teaspoon for an extra lift.
- Pumpkin Pie Spice: 1 teaspoon to pack in all those warm flavors.
- Salt: ¼ teaspoon to balance the sweetness.
- Cinnamon Sugar: 2-3 tablespoons (mix ¾ teaspoon cinnamon with 1 tablespoon sugar) for that swirl on top.
Variations
- Add Some Nuts: Throw in a handful of chopped pecans or walnuts for extra crunch.
- Chocolate Lover’s Twist: Swirl in some chocolate chips for a sweet surprise.
- Glaze It: Drizzle a quick powdered sugar glaze on top once it’s cool for extra sweetness.
How to Make the Recipe
1. Preheat the Oven
First things first, preheat your oven to 350°F (175°C) and line a mini loaf pan or brownie pan with parchment paper. Leave a little overhang to make it easy to lift out the bread later.
2. Mix the Wet Ingredients
In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla extract. You want it smooth and creamy—this is the base of your bread.
3. Sift the Dry Ingredients
Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet mixture. Whisk gently until everything is well combined and you’ve got a nice batter with no lumps.
4. Prepare the Batter
Scoop the batter into your prepared pans, dividing it evenly. Now for the fun part: sprinkle a generous amount of cinnamon sugar over the top and swirl it through the batter with a toothpick or knife. That swirl is going to be the star of the show!
5. Bake
If you’re using a brownie pan, bake for about 20-23 minutes. For mini loaf pans, aim for 28-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean. Let the bread cool in the pan for about 10-15 minutes before lifting it out to cool completely.
How to Serve
- With Coffee: This bread is made for a cozy afternoon with a hot cup of coffee or tea.
- For Dessert: Add a scoop of vanilla ice cream on the side, and you’ve got yourself a treat.
- For Breakfast: Toast it up the next morning and spread a little butter on top for a perfect start to the day.
Make Ahead
- Fridge: Store the baked bread in an airtight container at room temperature for up to 3 days or in the fridge for about 5 days.
- Freezer: You can freeze this bread for up to 3 months. Just let it thaw and reheat it when you’re ready for another slice!
FAQs
Can I double the recipe?
Definitely! If you’re craving more, just double the ingredients and bake it in a standard loaf pan. Keep an eye on the baking time—it might take a little longer.
Can I use pumpkin pie filling?
Nope! You want pure canned pumpkin, not the pie filling, which has added sugars and spices.
How can I make this gluten-free?
Just swap the all-purpose flour for a good 1:1 gluten-free flour blend, and you should be good to go!
This Small Batch Cinnamon Swirl Pumpkin Bread is the perfect solution for those cozy fall cravings without having to bake a whole loaf. Trust me, once you try it, it’ll be a regular in your baking routine! Enjoy!
Print
Small Batch Cinnamon Swirl Pumpkin Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This delicious Cinnamon Swirl Pumpkin Bread is perfect for when you’re craving fall flavors but don’t want to make a huge batch. With a swirl of cinnamon sugar and a moist pumpkin crumb, this small-batch recipe is easy to whip up for any occasion.
Ingredients
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 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 (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). For mini loaf pans, lightly grease and line with parchment paper. For a brownie pan, line 5 wells with 1-inch strips of parchment paper to hang over the sides. - Mix Wet Ingredients:
In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth. - Sift and Combine Dry Ingredients:
Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until no dry streaks remain. - Prepare the Batter:
Scoop even amounts of batter into the prepared baking pan(s). Spoon a generous amount of cinnamon sugar over the batter, and gently swirl it on top with a toothpick or knife. - Bake:
For a brownie pan, bake for 20-23 minutes. For mini loaf pans, bake for 28-30 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Notes
- Serving Size: This is a small batch recipe that can be doubled for a 9×5-inch loaf pan. Check at 50 minutes if doubling.
- Brown Sugar: Light or dark will work. Light provides a more subtle flavor.
- Extra Spice: For more spice, add an extra 1/4 teaspoon of pumpkin pie spice or cinnamon to the batter.
- Pumpkin: Use pure pumpkin (not pumpkin pie filling).
- Storage: Store at room temperature for 5-7 days.
- Freezing: Can be frozen for up to 3 months. Thaw at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 17g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
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