1-First, get your oven ready by preheating it to 350°F and positioning the rack in the middle for even baking. Then, prepare your mini loaf pans by lightly greasing them and lining with parchment paper, or opt for a brownie pan with parchment strips for easy removal.

2-In a medium bowl, whisk together the 1 large egg, ½ cup granulated sugar, ¼ cup brown sugar, ½ cup canned pumpkin puree, ¼ cup canola oil, and 1 teaspoon vanilla extract until it’s all smooth and combined. For more details on why pumpkin adds such great moisture, check out benefits of pumpkin in your diet.

3-Next, sift or sprinkle the ¾ cup all-purpose flour, ½ teaspoon baking powder, ⅛ teaspoon baking soda, 1½ teaspoons pumpkin pie spice, and ¼ teaspoon salt over the wet mix using a fine mesh strainer. Whisk gently until no dry spots remain, keeping it light to avoid tough bread.

4-Divide the batter evenly into your prepared pans, smoothing it out to the edges for even baking. Sprinkle on 2 to 3 tablespoons of cinnamon sugar whip this up by mixing ¾ teaspoon cinnamon with 1 tablespoon sugar and swirl it gently with a toothpick without fully blending it in.

5-Bake the mini loaves for 28 to 30 minutes, or if you’re using a brownie pan, go for 20 to 23 minutes, until a toothpick inserted comes out mostly clean. Let them cool in the pans on a wire rack for 10 to 15 minutes before removing to cool completely. This recipe is adjustable too; if you want more, it’s easy to double for a larger loaf.