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Mini Pumpkin Bread with Cinnamon Swirl

A delightful combination of soft, moist pumpkin bread and a sweet, warm swirl of cinnamon that is perfect for cozy gatherings in autumn.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup canned pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Cinnamon Swirl Ingredients
  • 1/4 cup sugar For cinnamon swirl
  • 1 tablespoon ground cinnamon For cinnamon swirl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease or line a mini loaf pan with parchment paper.
  2. In a large mixing bowl, combine the canned pumpkin puree, sugar, brown sugar, vegetable oil, and eggs. Mix well.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
  4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not over-mix.
  5. In a small bowl, mix together the sugar and ground cinnamon for the swirl.
  6. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture on top. Pour the remaining batter into the pan and top with the rest of the cinnamon-sugar mix. Use a knife to gently swirl the mixture into the batter.
Baking
  1. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve.

Notes

For substitutions, you can use melted coconut oil or applesauce for a healthier twist. Store in an airtight container for up to five days or freeze for up to three months.