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Cinnamon Swirl Pumpkin Bread
Serves 2 mini loaves |
Just the right amount of sweetness and spices.
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Ingredients:
| 1 egg |
| 1/2 cup canned pumpkin |
| 1/4 cup light brown sugar |
| 1/2 cup sugar |
| 1/4 cup canola oil |
| 1 teaspoon vanilla extract |
| 3/4 cup flour |
| 1/4 teaspoon salt |
| 1/8 teaspoon baking soda |
| 1/2 teaspoon baking powder |
| 1 teaspoon pumpkin pie spice |
| 1 1/2 teaspoons ground cinnamon |
| 2 tablespoons sugar |
Directions:
- Preheat the oven to 350° F degrees. Set the oven rack to the middle position. Lightly grease the loaf pans with cooking spray and line with parchment paper.
- Combine the egg, canned pumpkin, light brown sugar, sugar, canola oil and vanilla extract in a mixing bowl. Whisk together until well incorporated.
- Sift the flour, salt, baking soda, baking powder, and pumpkin pie spice into the mixing bowl. Whisk until well combined.
- Scoop half of the batter into each loaf pan.
- Stir together the ground cinnamon and sugar in a small bowl.
- Sprinkle the cinnamon sugar over the loaves.
- Place the mini loaf pans in the oven and bake for 28-30 minutes.
- Remove from the oven and let the pumpkin bread cool in the pans for 15 minutes. Lift the bread out and set on the wire rack to cool completely.
| Main Ingredient: | Pumpkin |
| Cooking Method: | Bake |
| Course: | Dessert |
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