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Mini Pumpkin Bread with Cinnamon Swirl

A delightful mini bread that combines a rich pumpkin base with a tantalizing cinnamon swirl, perfect for sharing during family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 mini loaves
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Ensure it is pure pumpkin puree, not pumpkin pie filling.
  • 1/2 cup sugar
  • 1/2 cup brown sugar Packed brown sugar works best.
  • 1/2 cup vegetable oil Can substitute with a healthier option if desired.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute half for whole wheat flour.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
Optional Ingredients
  • 1/2 cup chopped nuts Optional for added texture.
  • 1 tablespoon cinnamon sugar For swirling in the batter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well blended.
  3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  4. Gradually add the dry mixture into the wet mixture, stirring just until combined.
  5. In a small bowl, mix together the tablespoon of cinnamon sugar for later use.
  6. Pour half of the batter into a greased mini loaf pan. Sprinkle in half of the cinnamon sugar mixture. Pour the remaining batter on top and finish with the rest of the cinnamon sugar.
  7. Using a knife or skewer, gently swirl the batter to create a marbled effect.
  8. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick comes out clean.
  9. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Thaw overnight and reheat to enjoy.