This easy small-batch cinnamon swirl pumpkin bread is everything you want in a cozy fall treat! With a perfectly moist texture, packed with pumpkin flavor and fall spices, it’s topped with a delightful cinnamon-sugar crunch. It’s versatile and can be baked in different sizes, making it perfect for gifting or enjoying yourself!
Why You’ll Love This Pumpkin Bread:
- Incredibly Moist: Stays moist for up to a week!
- Full Pumpkin Flavor: Unlike many pumpkin breads, this one truly highlights the pumpkin.
- Cinnamon Sugar Crunch: A swirl of cinnamon sugar bakes into a deliciously crisp topping.
- Small Batch Friendly: Easily doubled for a full loaf or kept small for gifting mini loaves.
- Gluten-Free Option: A reader favorite, and you can make it gluten-free with a simple swap!
Ingredients:
- All-purpose flour (or 1:1 gluten-free blend)
- Baking powder & baking soda
- Salt to balance the sweetness
- Pumpkin pie spice for that quintessential fall flavor
- 100% canned pumpkin puree
- Egg for binding and texture
- Granulated and brown sugars for sweetness
- Neutral oil (like canola or coconut)
- Vanilla for added depth of flavor
- Cinnamon sugar for the irresistible swirl
Steps to Make the Best Pumpkin Bread:
- Mix the Wet Ingredients: Combine pumpkin puree, sugars, oil, egg, and vanilla in a bowl and whisk until smooth.
- Sift the Dry Ingredients: Sift the flour, baking powder, baking soda, salt, and pumpkin pie spice into the wet mixture. This helps remove any clumps and ensures a smooth batter.
- Combine and Portion: Mix everything until fully combined, then portion the batter into your prepared pans. Tip: A cookie scoop makes portioning easy!
- Add Cinnamon Sugar Swirl: Sprinkle a generous layer of cinnamon sugar over the batter and swirl it gently with a toothpick for that signature crunchy top.
- Bake: Follow the bake times according to your pan size, and enjoy warm or cooled slices of fall-flavored goodness!
This pumpkin bread is perfect for fall and makes great gifts or a delicious treat for yourself. Happy baking!
Ingredients
1 large egg
1/2 cup granulated sugar
1/4 cup brown sugar (light or dark)
1/2 cup canned pure 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 (mix 3/4 teaspoon cinnamon with 1 tablespoon sugar for each tablespoon needed)
Directions
- Preheat your oven to 350°F (180°C) and set the oven rack in the middle. For mini loaf pans, lightly grease and line with parchment paper, leaving enough overhang to act as a sling. If using a brownie pan, line 5 wells with parchment strips.
- In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla extract until smooth and fully combined.
- Sift or sprinkle the dry ingredients—flour, baking powder, baking soda, pumpkin pie spice, and salt—over the wet mixture. Stir until the batter is smooth and no dry streaks remain.
- Evenly distribute the batter into the prepared pans. Generously sprinkle cinnamon sugar on top and use a toothpick or knife to gently swirl it across the surface.
- Bake the pumpkin bread based on your pan choice: 20-23 minutes for a brownie pan or 28-30 minutes for mini loaf pans. The bread is done when a toothpick inserted in the center comes out mostly clean.
- Let the bread cool in the pan on a wire rack for 10-15 minutes, then use the parchment sling to lift it out. Cool completely on the rack before slicing and enjoying.
- This simple pumpkin bread recipe yields perfectly moist loaves with a crunchy cinnamon-sugar top—ideal for small-batch fall baking!