Description
A delightful and easy recipe for mini pumpkin bread with a delicious cinnamon swirl, perfect for fall or any time of the year.
Ingredients
Scale
- 1 cup 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
- 1/4 teaspoon salt
- 1/4 cup sugar (for cinnamon swirl)
- 1 tablespoon ground cinnamon (for cinnamon swirl)
Instructions
- Preheat your oven to 350°F (175°C) and grease mini loaf pans.
- In a large bowl, mix together pumpkin puree, sugar, brown sugar, and vegetable oil until well combined.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine 1/4 cup sugar and 1 tablespoon cinnamon for the swirl.
- Pour half of the batter into the prepared mini loaf pans, sprinkle with half of the cinnamon sugar mixture, then add the remaining batter and top with the rest of the cinnamon sugar.
- Use a knife to swirl the batter gently.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 5 days.
- This recipe can be doubled for larger batches.
- Feel free to add nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Pumpkin Bread, Cinnamon Swirl, Easy Pumpkin Recipe, Fall Baking