Mini Pumpkin Bread with Cinnamon Swirl
Mini Pumpkin Bread with Cinnamon Swirl is a delightful recipe that celebrates the flavors of fall with a warm, comforting treat. Each loaf is a combination of rich pumpkin flavor swirled with sweet cinnamon sugar, perfect for enjoying at breakfast or as an afternoon snack.
Ingredients
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamo
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup brown sugar
- 1 tablespoon cinnamon (for swirl)
Instructions
- Preheat your oven to 350°F (175°C). Grease your mini loaf pans or line with parchment paper for easy removal.
- In a large mixing bowl, combine pumpkin puree, vegetable oil, and sugar. Whisk until smooth. Add eggs one at a time and mix in the vanilla extract until well blended.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined.
- In a small bowl, mix brown sugar and cinnamon for the swirl.
- Pour half of the pumpkin batter into prepared pans, sprinkle half of the cinnamon-sugar mixture, then top with remaining batter and finish with cinnamon-sugar.
- Gently swirl the mixture with a knife or skewer.
- Bake for about 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use fresh pumpkin puree for a fresher taste. Room temperature ingredients blend better. Ensure the loaves are completely cooled before slicing.