Description
Are you craving a deliciously moist pumpkin bread but don’t want to make a large batch? Look no further! This Small Batch Cinnamon Swirl Pumpkin Bread is the perfect solution for those who desire a cozy, flavorful treat without the commitment of a full-sized loaf. Bursting with the rich flavors of pumpkin and warm spices, and featuring a delightful cinnamon swirl, this recipe is sure to become a fall favorite.
Ingredients
For the Pumpkin Bread:
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
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
For the Cinnamon Swirl:
2 tablespoons granulated sugar
1/2 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a small loaf pan (approximately 5×3 inches) or line it with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- In a small bowl, mix together the sugar and cinnamon for the swirl.
- Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter.
- Add the remaining pumpkin batter, then sprinkle the rest of the cinnamon-sugar on top. Use a knife to gently swirl the cinnamon mixture through the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add-Ins: Feel free to add nuts or chocolate chips to the batter for extra flavor.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
Storage: Store in an airtight container at room temperature for 1-2 days, or refrigerate for up to a week. Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4-6 slices
- Calories: 210 kcal (per serving)
Keywords: small batch pumpkin bread, cinnamon swirl pumpkin bread, easy pumpkin bread recipe, fall baking recipes, moist pumpkin bread, homemade pumpkin bread, cozy treats, pumpkin spice recipes