Ingredients
Scale
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 1/2 cup pure canned pumpkin
- 1/4 cup canola oil (or any neutral oil)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 to 3 tablespoons cinnamon sugar (use 3/4 teaspoon cinnamon for every 1 tablespoon of sugar)
Instructions
- Preheat the oven to 350°F and adjust the oven rack to the middle position.
- Lightly grease mini loaf pans and line them with parchment paper, allowing it to hang over the sides.
- In a medium bowl, combine the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk until smooth.
- Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients and whisk until smooth.
- Scoop equal amounts of the batter into the prepared pans and sprinkle with cinnamon sugar. Swirl gently with a toothpick or knife.
- Bake in the oven: For a brownie pan, bake for 20-23 minutes; for 2 mini loaf pans, bake for 28-30 minutes, or until a toothpick comes out mostly clean.
- Allow the bread to cool in the pan for 10-15 minutes, then cool completely on a wire rack.
Notes
Can be enjoyed warm or at room temperature. Great for gifting or sharing. Store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini loaf
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg