Description
Indulge in the cozy flavors of fall with these delicious Mini Pumpkin Bread with Cinnamon Swirl. Moist and tender pumpkin bread with a sweet cinnamon swirl, perfect for sharing or gifting during the autumn season.
Ingredients
Scale
Main Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 teaspoon vanilla extract
Cinnamon Swirl:
- 1/4 cup brown sugar (packed)
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease or line a mini loaf pan.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Prepare wet ingredients: In a large bowl, whisk together pumpkin puree, eggs, oil, milk, granulated sugar, brown sugar, and vanilla extract until smooth.
- Combine ingredients: Gradually add dry ingredients into wet, mixing just until combined—do not overmix.
- Make cinnamon swirl: In a small bowl, stir together cinnamon swirl ingredients.
- Layer batter: Fill each mini loaf pan one-third full with batter, add cinnamon swirl layer, then top with more batter. Swirl gently with a knife.
- Bake: Bake for 28–32 minutes until a toothpick comes out clean.
- Cool: Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- These mini loaves freeze well and make great gifts.
- For a sweeter topping, add a cinnamon glaze or powdered sugar dusting once cooled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 280
- Sugar: 21g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
