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Cinnamon Swirl Pumpkin Bread Recipe

A moist and aromatic pumpkin bread with a delicious cinnamon swirl, perfect for fall mornings or afternoons.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 5 mini loaves
Course: baked good
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Canola Oil
  • 1/4 cup canola oil or neutral oil
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup brown sugar light or dark
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup pure canned pumpkin
  • 2 to 3 tablespoons cinnamon sugar 3/4 teaspoon cinnamon per tablespoon of sugar

Method
 

  1. Preheat the oven to 350°F. Prepare mini loaf pans or a brownie pan with parchment paper.
  2. Whisk together egg, sugars, pumpkin, oil, and vanilla extract until smooth.
  3. Sift flour, baking powder, baking soda, pumpkin pie spice, and salt over wet ingredients. Mix gently.
  4. Divide batter into prepared pans. Sprinkle with cinnamon sugar and swirl with a toothpick or knife.
  5. Bake for 20-23 minutes for brownie pans or 28-30 minutes for mini loaf pans. Let cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled bread at room temperature for up to 3 days or freeze for later use.