Description
A delightful small batch recipe for cinnamon swirl pumpkin bread, perfect for fall baking.
Ingredients
Scale
- 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