Small Batch Cinnamon Swirl Pumpkin Bread

Introduction

Autumn is the perfect time to embrace the warm, comforting flavors of pumpkin and cinnamon. If you’re craving a delicious homemade treat without the commitment of a full-sized loaf, this Small Batch Cinnamon Swirl Pumpkin Bread is just what you need. It’s moist, flavorful, and easy to make, ensuring you’ll have a delightful snack or breakfast ready in no time.

Why You’ll Love This Recipe

This Small Batch Cinnamon Swirl Pumpkin Bread is perfect for those who love the taste of fall but don’t want a large quantity of leftovers. The blend of pumpkin and cinnamon creates a rich, aromatic flavor that fills your kitchen with the essence of the season. It’s a great way to enjoy homemade baked goods without the hassle of making too much.

Ingredients

To create this delightful bread, you’ll need the following 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
• 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 (mix 3/4 teaspoon ground cinnamon for every 1 tablespoon of sugar)

this RECIPE

Kitchen Equipment Needed

• Mini loaf pans or brownie pan
• Mixing bowls
• Whisk
• Fine mesh strainer
• Measuring cups and spoons
• Parchment paper
• Wire cooling rack

Step-by-Step Preparation

Prepping the Oven and Pans

Start by preheating your oven to 350°F (175°C) and adjusting the oven rack to the middle position. If you’re using mini loaf pans, lightly grease them and line with parchment paper, leaving enough overhang to lift the bread out easily. For a brownie pan, line five of the wells with 1-inch strips of parchment that hang over the sides.

Mixing the Wet Ingredients

In a medium mixing bowl, combine the large egg, granulated sugar, light brown sugar, canned pumpkin, canola oil, and vanilla extract. Whisk these ingredients together until you achieve a smooth and well-blended mixture.

Combining Dry and Wet Ingredients

Next, sift or sprinkle the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt over the top of the wet ingredients. To do this, set a fine mesh strainer over the bowl containing the wet mixture, add the dry ingredients into the strainer, and sprinkle them evenly over the batter. Whisk until no dry streaks remain, ensuring a smooth batter.

Adding the Cinnamon Swirl

Divide the batter evenly into your prepared baking pan(s). Spoon a generous amount of cinnamon sugar over the top of the batter. Using a knife, gently swirl the cinnamon sugar into the top layer of the batter to create a marbled effect.

Baking Instructions

If you’re using a brownie pan, bake for 20 to 22 minutes. For mini loaf pans, bake for 28 to 30 minutes, or until a toothpick inserted into the middle comes out mostly clean. Allow the pumpkin bread to cool in the pan on a wire cooling rack for 10 to 15 minutes before lifting it out using the parchment paper sling. Let it cool completely on the wire rack before slicing and serving.

Tips and Variations

• Ingredient Swaps: If you don’t have canola oil, you can substitute it with vegetable oil or melted coconut oil. For a richer flavor, use melted butter instead.
• Flavor Enhancements: Add a handful of chocolate chips or chopped nuts to the batter for added texture and flavor.
• Sugar Alternatives: Use coconut sugar or a sugar substitute if you prefer a lower-sugar option.

Common Mistakes to Avoid

• Overmixing: Be careful not to overmix the batter once you combine the wet and dry ingredients. Overmixing can result in a dense, tough bread.
• Incorrect Measurements: Make sure to measure your ingredients accurately, especially the flour. Too much flour can make the bread dry, while too little can make it too moist.

Storage and Leftovers

To store any leftovers, wrap the cooled pumpkin bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, place the wrapped bread in a freezer-safe bag and freeze for up to three months. To enjoy, thaw at room temperature or warm in the microwave.

Serving Suggestions

This pumpkin bread is delicious on its own, but you can enhance your experience by serving it with a dollop of whipped cream, a drizzle of maple syrup, or a spread of cream cheese. It pairs wonderfully with a hot cup of tea or coffee, making it a perfect treat for breakfast or an afternoon snack.

FAQs

• Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin puree. Make sure it’s well-drained and similar in consistency to canned pumpkin.
• Can I double this recipe? Absolutely! If you need more bread, simply double the ingredients and use a larger baking pan or multiple pans.
• What can I use instead of pumpkin pie spice? You can make your own by combining ground cinnamon, nutmeg, ginger, and cloves in a ratio that suits your taste.

Conclusion

We hope you enjoy making and eating this Small Batch Cinnamon Swirl Pumpkin Bread as much as we do! If you loved this recipe, please share it with your friends and family, and don’t forget to subscribe to our blog for more delicious recipes delivered straight to your inbox.

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