Ingredients
Scale
- 1 large egg
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup neutral oil (e.g., canola)
- 3/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- Cinnamon-sugar mixture for swirl
Instructions
- Preheat your oven to 350°F (175°C) and grease mini loaf pans.
- In a mixing bowl, whisk together the egg, sugars, pumpkin puree, oil, and vanilla until well combined.
- In another bowl, mix the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Pour half the batter into each pan, sprinkle with cinnamon-sugar mixture, then add remaining batter on top and swirl gently.
- Bake for about 20 minutes or until a toothpick comes out clean.
- Cool in pans for five minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf (45g)
- Calories: 150
- Sugar: 14g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg