As the leaves turn and the air gets crisp, there’s nothing quite like the aroma of freshly baked bread wafting through the house. This Small Batch Cinnamon Swirl Pumpkin Bread is my go-to recipe for those busy fall days when I crave something warm and comforting. It’s perfect for a quick breakfast or a delightful afternoon snack. Plus, it’s a wonderful way to impress your loved ones without spending hours in the kitchen. Trust me, this recipe will become a cherished part of your fall baking tradition!
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Small Batch Cinnamon Swirl Pumpkin Bread Recipe Awaits!
- Total Time: 1 hour 15 minutes
- Yield: 1 small loaf 1x
- Diet: Vegetarian
Description
A delightful small batch recipe for cinnamon swirl pumpkin bread, perfect for fall baking.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup sugar (for swirl)
- 1 tablespoon ground cinnamon (for swirl)
Instructions
- Preheat your oven to 350°F (175°C) and grease a small loaf pan.
- In a mixing bowl, combine pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together the sugar and cinnamon for the swirl.
- Pour half of the batter into the prepared loaf pan, sprinkle half of the cinnamon-sugar mixture over it, then add the remaining batter and top with the rest of the cinnamon-sugar mixture.
- Use a knife to swirl the batter gently.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container for up to 3 days.
- This bread can be frozen for up to 3 months.
- For a richer flavor, add chopped nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Small Batch, Cinnamon Swirl, Pumpkin Bread, Fall Baking
Table of Contents
Why You’ll Love This Small Batch Cinnamon Swirl Pumpkin Bread
This Small Batch Cinnamon Swirl Pumpkin Bread is a delightful treat that combines ease and flavor in every slice. It’s quick to whip up, making it perfect for busy mornings or unexpected guests. The warm spices and sweet pumpkin create a cozy taste that feels like a hug in bread form. Plus, with just one small loaf, you won’t have to worry about leftovers—unless you want to share, of course!
Ingredients for Small Batch Cinnamon Swirl Pumpkin Bread
Gathering the right ingredients is the first step to creating this delightful Small Batch Cinnamon Swirl Pumpkin Bread. Here’s what you’ll need:
- Pumpkin puree: The star of the show! It adds moisture and that lovely pumpkin flavor.
- Sugar: Regular granulated sugar sweetens the bread, balancing the spices.
- Brown sugar: This adds a hint of caramel flavor and extra moisture.
- Vegetable oil: Keeps the bread tender and moist. You can substitute with melted coconut oil for a different flavor.
- Eggs: They help bind everything together and add richness.
- Vanilla extract: A splash of vanilla enhances the overall flavor profile.
- All-purpose flour: The base of the bread, providing structure. You can use whole wheat flour for a healthier twist.
- Baking soda: This leavening agent helps the bread rise.
- Baking powder: Works alongside baking soda for a fluffy texture.
- Ground cinnamon: The warm spice that gives this bread its signature flavor.
- Ground nutmeg: Adds a warm, nutty flavor that complements the cinnamon.
- Salt: Just a pinch enhances all the flavors.
- Cinnamon-sugar mixture: A blend of sugar and cinnamon for that delightful swirl. You can adjust the ratio to your taste.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Small Batch Cinnamon Swirl Pumpkin Bread
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While it warms up, grab a small loaf pan and grease it well. I like to use a bit of vegetable oil or cooking spray to ensure the bread slides out easily after baking. Trust me, you don’t want to lose any of this deliciousness!
Step 2: Mix Wet Ingredients
In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk everything together until it’s smooth and creamy. The vibrant orange of the pumpkin will brighten your day, and the sweet aroma will start to fill your kitchen!
Step 3: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This step is crucial for evenly distributing the leavening agents and spices. The scent of cinnamon will make you feel like fall has officially arrived!
Step 4: Mix Wet and Dry Ingredients
Now, it’s time to bring it all together! Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. This will keep your Small Batch Cinnamon Swirl Pumpkin Bread light and fluffy!
Step 5: Prepare Cinnamon Swirl Mixture
In a small bowl, mix together the sugar and ground cinnamon for the swirl. This simple blend adds a delightful sweetness and spice to your bread. You can adjust the sugar and cinnamon ratio based on your taste preferences. More cinnamon? Go for it!
Step 6: Layer the Batter
Pour half of the batter into your prepared loaf pan. Then, sprinkle half of the cinnamon-sugar mixture over the top. Next, add the remaining batter and finish with the rest of the cinnamon-sugar mixture. This layering creates that beautiful swirl we all love!
Step 7: Swirl the Batter
Using a knife, gently swirl the batter to create a marbled effect. Don’t overdo it; you want to see those lovely swirls! This step is where the magic happens, and it’s so satisfying to see the cinnamon-sugar blend with the pumpkin batter.
Step 8: Bake the Bread
Place your loaf pan in the preheated oven and bake for 50-60 minutes. Keep an eye on it! When a toothpick inserted in the center comes out clean, it’s done. The aroma will be irresistible, and you’ll be counting down the minutes until you can dig in!
Tips for Success
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; it should be just combined for a fluffy texture.
- Use a toothpick to check for doneness; it should come out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
- For extra flavor, consider adding nuts or chocolate chips to the batter!
Equipment Needed
- Loaf pan: A small loaf pan is ideal, but you can use a regular one if needed.
- Mixing bowls: Two medium-sized bowls will do the trick for wet and dry ingredients.
- Whisk: A whisk helps combine ingredients smoothly; a fork works too!
- Knife: Use a butter knife for swirling the batter.
- Measuring cups and spoons: Essential for accurate ingredient measurements.
Variations
- Nuts: Add chopped walnuts or pecans for a delightful crunch and extra flavor.
- Chocolate chips: Stir in semi-sweet or dark chocolate chips for a sweet twist.
- Gluten-free: Substitute all-purpose flour with a gluten-free blend for a gluten-free option.
- Spices: Experiment with additional spices like ginger or cloves for a more complex flavor profile.
- Maple syrup: Replace some of the sugar with maple syrup for a unique sweetness.
Serving Suggestions
- Pair your Small Batch Cinnamon Swirl Pumpkin Bread with a warm cup of spiced chai or coffee for a cozy treat.
- Serve slices with a dollop of whipped cream cheese for a creamy contrast.
- For a festive touch, sprinkle with powdered sugar before serving.
- Enjoy it alongside a fresh fruit salad for a balanced breakfast.
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FAQs about Small Batch Cinnamon Swirl Pumpkin Bread
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you have fresh pumpkin, just roast it, scoop out the flesh, and blend it until smooth. It adds a lovely, fresh flavor to your Small Batch Cinnamon Swirl Pumpkin Bread.
How do I store leftovers?
Store any leftover bread in an airtight container at room temperature for up to three days. If you want to keep it longer, freeze it for up to three months. Just make sure to wrap it tightly!
Can I make this recipe vegan?
Yes! You can substitute the eggs with flax eggs or applesauce. Use a plant-based oil and ensure your sugar is vegan-friendly. This way, you can enjoy a delicious vegan version of this Small Batch Cinnamon Swirl Pumpkin Bread!
What can I serve with this bread?
This bread pairs wonderfully with a warm cup of coffee or tea. You can also serve it with cream cheese or a sprinkle of powdered sugar for a delightful treat!
Can I double the recipe?
While this recipe is designed for a small batch, you can double it! Just use a larger loaf pan and adjust the baking time as needed. Keep an eye on it to ensure it bakes evenly!
Final Thoughts
There’s something truly magical about baking this Small Batch Cinnamon Swirl Pumpkin Bread. The warm spices and sweet pumpkin create a cozy atmosphere that wraps around you like a favorite sweater. Each slice is a little piece of fall, perfect for sharing with family or savoring alone with a cup of tea. I love how easy it is to whip up, making it a delightful treat for busy days. So, whether you’re celebrating a special occasion or just enjoying a quiet moment, this recipe is sure to bring joy and warmth to your kitchen. Happy baking!