Description
This Small Batch Cinnamon Swirl Pumpkin Bread is a moist, flavorful quick bread perfect for cozy autumn mornings or an easy snack. Featuring warm spices like cinnamon, nutmeg, and ginger combined with pumpkin puree, it creates a delightful seasonal treat with a beautiful cinnamon sugar swirl throughout. Made in a small loaf pan, it yields just enough to satisfy without leftovers, making it ideal for small households or those craving a fresh-baked pumpkin bread without a large commitment.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup pumpkin puree
- 1/4 cup vegetable oil
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
Cinnamon Swirl
- 2 tablespoons granulated sugar
- 1/2 tablespoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a small loaf pan approximately 5×3 inches or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, blend pumpkin puree, vegetable oil, brown sugar, granulated sugar, egg, and vanilla extract until the mixture is smooth and uniform in texture.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined without overmixing to ensure a tender crumb.
- Prepare Cinnamon Swirl: In a small bowl, mix the granulated sugar with the ground cinnamon to create the cinnamon-sugar swirl.
- Layer Batter and Cinnamon Swirl: Pour half of the pumpkin batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon-sugar mixture over the batter.
- Add Remaining Batter and Swirl: Pour the remaining pumpkin batter over the cinnamon layer, then sprinkle the remaining cinnamon-sugar on top. Use a knife to gently swirl the cinnamon mixture through the batter, creating a marbled effect.
- Bake: Bake the loaf in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure not to overmix the batter; a few lumps are okay to keep the bread tender.
- If you don’t have a small 5×3 inch loaf pan, you can use a similarly sized baking dish or muffin tins for smaller portions.
- For extra texture, consider adding chopped nuts or chocolate chips to the batter before baking.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- To freeze, wrap the bread tightly in plastic wrap and foil; thaw at room temperature before serving.
