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A small batch pumpkin bread featuring a moist texture, rich pumpkin flavor, fall spices, and a cinnamon sugar swirl topping. This recipe yields mini loaves that are perfect for personal treats or gifts, with options for different pan sizes.

  • Total Time: 40 minutes
  • Yield: 6 mini loaves 1x

Ingredients

Scale
  • 1 large egg
  • ½ cup granulated sugar
  • ¼ cup brown sugar (light or dark)
  • ½ cup pure canned pumpkin (any size; leftovers expected)
  • ¼ cup canola oil (or any neutral oil)
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon per tablespoon sugar)

Instructions

  1. Preheat oven to 350°F and position oven rack in the middle.
  2. For mini loaf pans: Lightly grease and line with parchment paper, leaving overhang to lift loaves after baking.
  3. For brownie pan: Line five wells with 1-inch parchment strips with overhang for lifting.
  4. In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla until smooth.
  5. Sift or sprinkle flour, baking powder, baking soda, pumpkin pie spice, and salt over wet ingredients; whisk until no dry streaks remain.
  6. Divide batter evenly into prepared pans.
  7. Sprinkle cinnamon sugar generously over batter and gently swirl with toothpick or knife without fully mixing in.
  8. Bake depending on pan: Brownie pan 20-23 minutes; 2 mini loaf pans 28-30 minutes, or until a toothpick comes out mostly clean.
  9. Cool bread in pan on wire rack for 10-15 minutes; lift loaves out using parchment sling and cool completely on wire rack before serving.

Notes

Serving size designed for small batch; can double recipe for a 9×5-inch loaf and bake about 50 minutes., Alternative pans: Muffin pan (5-6 muffins; bake 20-23 mins), Non-stick brownie pan (5 loaves; bake 20-23 mins), Mini loaf pans (2 loaves; bake 28-30 mins)., To deepen flavor, add extra 1/4 to 1/2 teaspoon pumpkin pie spice or cinnamon., Use 100% pumpkin puree (e.g., Libby’s); avoid pumpkin pie filling which is pre-sweetened and spiced., Store covered at room temperature for 5-7 days to maintain freshness and moisture., Freeze wrapped in plastic and stored in freezer bag up to 3 months; thaw before enjoying.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 to 30 minutes depending on pan size
  • Category: Bread
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini loaf
  • Calories: 276 kcal
  • Fat: 10 g
  • Carbohydrates: 44 g
  • Protein: 3 g