Name: Mini Pumpkin Bread with Cinnamon Swirl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup pumpkin puree (canned); 1 ½ cups all-purpose flour (unbleached); 2 tsp ground cinnamon (freshly ground recommended); ¾ cup brown sugar; ¼ cup granulated sugar; 1 tsp baking soda; 2 large eggs (room temperature); ⅓ cup vegetable oil; ½ tsp salt

Print Recipe

There’s something irresistibly cozy about the scent of Mini Pumpkin Bread with Cinnamon Swirl wafting through your home. Imagine that warm, spiced aroma wrapping around you like a favorite blanket on a crisp fall day. delicious pumpkin cream cheese frosting It’s not just a treat; it’s an experience that beckons you to indulge in a slice (or two) while sipping hot cocoa or coffee. For more inspiration, check out this moist pumpkin bread recipe recipe.

As I baked this delightful bread for the first time, I felt like I was casting a spell in the kitchen. The golden-brown crust and the swirl of cinnamon promised a flavor explosion that made my heart skip a beat. fun homemade blueberry pop tarts Perfect for autumn gatherings or simply for enjoying on a lazy Sunday morning, this recipe transforms any occasion into something special.

Why You'll Love This Recipe

This Mini Pumpkin Bread with Cinnamon Swirl is super easy to whip up and will impress everyone who tastes it
The rich flavors of pumpkin and warm spices create a heavenly combination that’s hard to resist
Visually appealing with its lovely swirl, it’s perfect for sharing at gatherings or enjoying quietly at home
Versatile enough to be served as breakfast or dessert, it fits any occasion beautifully

I still remember the first time I served this Mini Pumpkin Bread at our family gathering last year. Everyone devoured it within minutes, and I was left with only crumbs and glowing compliments!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Pumpkin Puree: Use canned pumpkin puree for convenience, ensuring it’s 100% pure pumpkin without additives for the best flavor.
All-Purpose Flour: Opt for unbleached all-purpose flour to keep the texture light and fluffy; it’s the foundation of your bread.
Cinnamon: Freshly ground cinnamon packs more flavor than pre-ground; it adds warmth and spice throughout the bread.
Sugar: A mix of brown sugar and granulated sugar gives depth; brown sugar adds moisture, while granulated sugar helps achieve that crusty top.
Baking Soda: Ensure your baking soda is fresh; this gives your bread its wonderful rise and airy texture.
Eggs: Eggs help bind everything together while adding richness; use room temperature eggs for better incorporation.
Vegetable Oil: Using oil instead of butter keeps the bread moist and enhances its overall tenderness.
Salt: A pinch of salt brings out all the flavors in your bread; don’t skip it!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven and Baking Pans: Preheat your oven to 350°F (175°C). Grease mini loaf pans with nonstick spray or line them with parchment paper for easy removal later.

Mix Dry Ingredients Together: In a large bowl, whisk together flour, baking soda, cinnamon, and salt until well combined. This ensures even distribution of flavors throughout your batter. For more inspiration, check out this chewy Oreo cookies recipe recipe.

Create Your Wet Mixture: In another bowl, mix pumpkin puree, sugars, vegetable oil, and eggs together until smooth. The vibrant orange color will make you feel like you’re capturing fall in a bowl.

Combine Wet and Dry Mixtures Carefully: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing; you want your bread light and airy rather than dense.

Add Your Cinnamon Swirl Filling: In a small bowl, combine additional sugar and cinnamon for the swirl mixture. Layer half of your batter into each prepared pan followed by a sprinkle of this mixture before adding more batter on top.

Bake to Perfection!: Bake your mini loaves in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. You’ll know they’re done when they have a golden-brown crust and release an irresistible aroma that fills your kitchen.

Let your Mini Pumpkin Bread cool slightly before transferring them onto wire racks. Slice them warm or let them cool completely before storing in an airtight container—if they last that long!

You Must Know

This delightful Mini Pumpkin Bread with Cinnamon Swirl is a seasonal favorite that brings warmth to any kitchen
The aroma of spices fills the air, making it impossible to resist
Plus, its moist texture is perfect for breakfast or as an afternoon treat

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C) and greasing your mini loaf pans. Mix the wet ingredients first, then gradually combine them with dry ingredients for a smooth batter. Finally, swirl in that cinnamon goodness before baking.

Serving and storing

Add Your Touch

Feel free to customize your Mini Pumpkin Bread with Cinnamon Swirl! Substitute maple syrup for sugar or add walnuts for a delightful crunch. spiced apple cider gingersnap cookies Spice lovers can even throw in extra nutmeg or cloves for an aromatic kick. unique apple and cinnamon hummus

Storing & Reheating

Store your Mini Pumpkin Bread in an airtight container at room temperature for up to four days. For longer storage, freeze individual slices wrapped in plastic wrap, then reheat in the microwave or toaster oven.

Chef's Helpful Tips

To achieve that perfect cinnamon swirl, use a knife to gently swirl the mixture instead of over-mixing it and losing the beautiful pattern
Always taste your batter before baking; you might want more spice!
Finally, ensure your pumpkin puree is thick and not watery to prevent sogginess

Sharing my first attempt at this recipe brings back fond memories of my family gathered around the kitchen table, devouring every slice while sharing laughter and stories—it’s one of those heartwarming moments I cherish.

FAQs

FAQ

Can I use fresh pumpkins instead of canned?

Absolutely! If you prefer fresh pumpkins, roast and puree them until smooth. Just ensure the puree has a thick consistency similar to canned varieties for best results.

How do I know when my bread is done baking?

Insert a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, it’s ready! Avoid under-baking for gooey centers.

Can I make this recipe gluten-free?

Yes! Swap all-purpose flour with a gluten-free blend designed for baking. Just keep an eye on moisture levels as gluten-free flours can sometimes absorb more liquid than regular flour.