Small Batch Cinnamon Swirl Pumpkin Bread Recipe: A Delightful Autumn Treat
As the leaves start to turn brilliant shades of red and orange, and the air becomes crisp and inviting, there’s no better time to indulge in the warm, comforting flavors of fall. One delectable treat that perfectly captures the essence of autumn is Small Batch Cinnamon Swirl Pumpkin Bread. In this article, we’ll guide you through the steps to create this mouthwatering delight that will have your home filled with the aroma of cinnamon and pumpkin. So, let’s dive right into this delightful recipe!
What You’ll Need
Before we begin, let’s gather all the ingredients necessary for this scrumptious Small Batch Cinnamon Swirl Pumpkin Bread:
- 1 cup of canned pumpkin puree
- 1/2 cup of granulated sugar
- 1/4 cup of brown sugar
- 1/2 cup of vegetable oil
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- 1 cup of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground ginger
1. Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This will ensure that your pumpkin bread bakes evenly.
2. Prepare Your Loaf Pan
Take a 9×5-inch loaf pan and grease it lightly or line it with parchment paper. This step will make it easier to remove the bread once it’s done baking.
3. Combine Wet Ingredients
In a mixing bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until the ingredients are well combined and the mixture is smooth.
4. Mix Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Stir until all the dry ingredients are evenly incorporated.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. This will ensure a tender and moist pumpkin bread.
6. Create Cinnamon Swirl
In a small bowl, mix together 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon. This will be used for the cinnamon swirl.
7. Layer the Batter
Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle the cinnamon sugar mixture evenly over the batter.
8. Add the Rest of the Batter
Pour the remaining pumpkin batter over the cinnamon sugar layer. Smooth the top with a spatula.
9. Swirl the Cinnamon
Take a knife and gently swirl it through the batter to create a marbled effect with the cinnamon sugar.
Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool and Serve
Once baked, remove the Small Batch Cinnamon Swirl Pumpkin Bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve this delightful autumn treat!
Indulging in the rich, comforting flavors of fall has never been easier with this Small Batch Cinnamon Swirl Pumpkin Bread recipe. With its warm cinnamon swirl and the earthy essence of pumpkin, this treat is perfect for sharing with loved ones or savoring on your own. So, embrace the season and enjoy a slice of autumn today!
- Can I use fresh pumpkin instead of canned pumpkin puree? Yes, you can use fresh pumpkin puree if you prefer. Just make sure it’s well-drained and not too watery.
- Can I substitute other spices for the pumpkin spice blend? Certainly! You can customize the spice blend to your liking, adding more of your favorite spices or omitting ones you don’t prefer.
- How should I store leftover pumpkin bread? Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days, or in the refrigerator for longer freshness.
- Can I add nuts or chocolate chips to the bread batter? Absolutely! Chopped nuts or chocolate chips can be a delicious addition to this recipe. Simply fold them into the batter before pouring it into the loaf pan.
- Is this recipe suitable for vegans? You can make this pumpkin bread vegan-friendly by using egg substitutes like flax eggs and opting for plant-based oil instead of vegetable oil.
- 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
- 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
- 2-3 tablespoons Cinnamon Sugar (3/4 teaspoon ground Cinnamon for every 1 tablespoon of sugar)
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease the baking pan(s) and line with parchment paper – long enough to hang over the sides to use as a sling to lift the bread out of the pans. If using the brownie pan, line 5 of the wells with 1-inch strips of parchment that hang over the sides.
In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, canola oil, and vanilla. Whisk together until smooth.
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,1 teaspoon vanilla extract
Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the top of the wet ingredients. Whisk until no dry streaks remain. Tip – To sift the dry ingredients into the wet – set a fine mesh strainer over the bowl with the wet ingredients, add the dry ingredients into the strainer and sprinkle over the batter.
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
Scoop even amounts of batter into the prepared baking pan(s). Spoon a generous amount of cinnamon sugar over the batter. Gently swirl it just on the top of the batter with a knife.
2-3 tablespoons Cinnamon Sugar
Baking: in a brownie pan – 20 to 22 minutes; in 2 mini loaf pans – 28 to 30 minutes; or until a toothpick inserted in the middle comes out mostly clean. Cool the pumpkin bread in the pan set on a wire cooling rack for 10 to 15 minutes. Lift the bread out of the baking pan(s) to cool on the wire rack completely. Enjoy!
- Serving Size – The recipe is intended to be small batch. However, many readers have had success in doubling the recipe to make a larger batch, or a single larger loaf.
- Extra Spice – If you want an extra kick of spice, add another 1/4 teaspoon of pumpkin pie spice or cinnamon.
- Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
- Brownie Pan – I use this non-stick brownie pan to make the individual loaves.
- Mini Loaf Pans – 2 of these mini loaf pans also work to make the pumpkin bread.
- Leftover Pumpkin – I have included a few pumpkin dessert recipes at the end of the Blog Post that use pumpkin puree.
- Storage & Leftovers – The pumpkin bread is best the day it is baked. Or, leftovers can be stored covered at room temperature for 3 to 5 days.
Nutrition InformationYield 1 Serving Size 5
Amount Per ServingCalories 1636Total Fat 61gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 53gCholesterol 186mgSodium 1019mgCarbohydrates 261gFiber 9gSugar 177gProtein 18g
The information contained herein is subject to change.