This is a moist, tender quick bread with the rich flavors of fall. It’s studded with sweet cinnamon chips which creates almost a little sugar crust on the outside of the bread.
I had planned to make my favorite Pumpkin Chocolate Chip Bread, but when I went to the pantry to get the chocolate chips my big bag of mini cinnamon chips was sitting there looking irresistible. So I decided to switch it up a bit and make these cute little shaped Pumpkin Cinnamon breads. (I couldn’t decided if I should call them breadlets, cakelets, muffins? But we definitely called them delicious!)
Hershey’s makes Cinnamon Chips, I used Merkens mini Cinnamon Baking Chips from Gygi, and King Arthur also sells mini cinnamon chips. If you’re up for it Renata made some impressive homemade cinnamon chips. Of course if you can’t find cinnamon chips, this recipes is fantastic with chocolate chips too.
Ingredients
- 3 cups all-purpose flour
- 1 tsp pumpkin pie spice
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup butter, soften
- 2 cups granulated sugar
- 3 large eggs
- 1 16 oz can of pure pumpkin
- 1 1/2 cups cinnamon chips
- .
- 2/3 cup cinnamon chips
- 1 1/2 teaspoons shortening (do not use butter, margarine, spread or oil)
Directions
- Preheat oven to 350º and spray two medium loaf pans with nonstick cooking spray. (I made 12 mini pumpkins and 2 mini loafs 5 3/4 x 3 1/4 x 2 1/4.) Don’t fill more than 2/3 full.
- In a medium bowl, combine the flour, spices, salt, baking soda, and baking powder and set aside.
- In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and combine well.
- Add the dry ingredients stirring until just combined. Coat the cinnamon chips with 2 T. flour and stir into batter.
- Spoon batter into prepared pans. Bake side-by-side for about one hour or until an inserted toothpick comes out clean. (Bake mini pumpkins 25- 30 and 35-40 minutes for the mini loaves.)
- Melt in microwave at high for 1 minute; stir until chips are melted and mixture is smooth.
Notes
Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
Other quick bread recipes you might like:
Banana Nutella Bread, Barbara Bakes
Snickerdoodle Bread, Barbara Bakes
Chocolate Chocolate Chip Bread, Barbara Bakes
Apple Spice Quick Bread, Mountain Mama Cooks
Lemon Blueberry Tea Cake, Baked Bree
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
These look super tasty AND cute!!!
Wonderful! Lipsmackingly good, I’m sure.
Cheers,
Rosa
I finally found cinnamon chips. I’ve got to try these. Thanks for telling me how full to fill pans. I have odd sized pans and never know how much batter to put in the pan. This helps.
These are adorable! Love cinnamon chips.
These look and sound delish!!!
Oh! These look so pretty and so tasty, I love the idea of cinnamon chips. Absolutely perfect for the season.
Hope you have a great week ahead Barbara
I have seen those cinnamon chips in the store, but have never tried them. Thanks for the inspiration!
Oh boy is it time to get out my mini bundt pans! Pumpkin now on the market, too! Looks like an awfully tasty and cute autumn to me!!! Hope you are well, Grandma Barbara! xo
Barb, WOW, those little pumpkin bundt breads are so beautiful that they should be on the cover of every cooking/baking/lifestyle magazine in existence! Would you believe I’ve never tried cinnamon chips? I think that could be categorized as sacrilege in the blogosphere
Well, now I have a reason to try them!
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
oh my! these sound tasty my friend!
I love cinnamon chips, but don’t use them nearly enough. These look so delicious!!
These are adorable. Yes, they sure look delicious to me.
What a lovely creation.
I love small bundts. Pumpkin and cinnamon are a lovely combination. I love the cinnamon glaze you used on these gorgeous little cakes.
These are so cute! a nice switch from traditional pumpkin bread
I’m a sucker for pumpkin bread, and I just so happen to have some cinnamon chips on reserve–must be a sign I need to make these.
These little cakes are so lovely!
I love the cinnamon chips too. I always stock up when I see them on sale. What a wonderful sounding quick bread!! Love the picture with the ghost and pumpkin in it.
these look incredible. Just put on Facebook and my fan page
those are some seriously adorable bundt cakes! they look just delicious too!
I love everything pumpkin and these look great. Can’t wait to try them.
I’ve never seen cinnamon chips here in Australia but I’ll have to look out for them. I absolutely love anything cinnamon flavoured so I will look very hard!
Barbara, they are show stoppers. Never thought of using cinnamon chips for a drizzle.
Ils sont vraiment beaux et parfumé comme j’aime
Je te souhaite un excellent mercredi
Valérie
They are so adorable! I bet they taste as great as they look.
What a great recipe! Love those little bundt cakes!
Thanks for sharing Barbara!
~Liz
How cute and delicious and the perfect size to share with friends and family (hint hint-kidding). I love cinnamon and pumpkin together. The bread looks super moist too. Great recipe
Those look wonderful, Barbara. I have one of those mini bundt pans too. I’ll save the recipe….
I love pumpkin bread and it sounds like a real winner with cinnamon chips! I would love a piece right now with a cup of coffee.
These look so cute. And I love using cinnamon chips. They are only available around here during the Christmas season.
I love the idea of using cinnamon chips in place of chocolate chips. These look absolutely fabulous!
These are too adorable. I love little cakes that you can eat without too much frosting.
looks like i need cinnamon chips…and cute mini pans! these look awesome!
Those are cute.
These look so festive! I have never tried cinnamon chips. Must look for them …this week!
Hello sweet friend! What delicoius treats you have here! I love those molded pans. I need to get one. Thank you for sharing yourself…and your delicious treats! I hope you are having a wonderful Thursday. It is always a joy to visit here!
These little bundt cakes are so cute! Love that you used cinnamon chips!
they look adorable. i love cinnamon in any recipe…always makes things taste better !
Oh yum! Looks amazing!
I like “cakelets”:) Thanks for linking up to our Flu Fighting Foods blog hop. I’d like to invite you to join us next week with your favorite breakfast ideas!
I’ve always wanted one of those cute little pans. The bread sounds wonderful with cinnamon chips! I’ve never bought the mini but it’s almost the season to by the regular chips!
These are adorable-I thought of making pumpkin bread but settled for using my bananas in the fridge-so it was almond banana bread.
these are gorgeous! i love pumpkin :*
have a wonderful day! :*
I tried this recipe this weekend and it was great. I decided not to make it into a loaf but muffins instead just in case i needed to grab something quick when I only have a few minutes to get out of the door. They are perfect.
How sweet of you to come back and let me know you liked them as much as we do. Muffins are a great idea. Thanks!
Thanks so much for linking up your pumpkin recipe to 5 Flu-Fighting Foods! I hope you’ll come back today to link up your breakfast recipes–and visit all the co-hosts to see their top 3 picks for their fav pumpkin dishes! http://www.thehumbledhomemaker.com/2011/11/gallo-pinto-traditional-costa-rican.html
What a wonderful idea. I never would have thought to use cinnamon chips… probly because I didn’t know there was such a thing. ;}
Thanks for sharing Barbara! I’d like to invite you to join us next week with your favorite breakfast ideas!
MMMMMMMMmmmmmm-pumpkin and cinnamon-2 of my favorites.
Thank you Barbara!
Yum these look delish and I just bought a bag on cinnamon chips. Perfect use for them!