Ingredients
Scale
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar (light or dark)
- ½ cup pure canned pumpkin (not pumpkin pie filling)
- ¼ cup canola oil (or any neutral oil)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2 to 3 tablespoons cinnamon sugar (made with 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 and line the chosen pans (mini loaf pans or brownie pan) with parchment paper.
- In a medium mixing bowl, whisk together the wet ingredients: egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.
- Sift the dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, and salt) over the wet ingredients using a mesh strainer. Whisk until no dry streaks remain.
- Scoop even amounts of batter into the prepared baking pan(s). Spoon a generous layer of cinnamon sugar over the batter. Swirl gently with a toothpick or knife.
- Bake until a toothpick inserted in the middle comes out mostly clean (20-23 minutes for a brownie pan; 28-30 minutes for mini loaf pans).
- Cool in the pan on a wire rack for 10-15 minutes before lifting out to cool completely.
Notes
- Use pure canned pumpkin, not pumpkin pie filling.
- Adjust baking time based on pan size.
- Allow bread to cool before slicing for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg