Description
Mini Pumpkin Bread with Cinnamon Swirl brings the warmth of autumn right to your kitchen. With its golden-brown crust and rich, spiced flavor, this delightful treat is perfect for cozy gatherings or quiet mornings with coffee. Easy to make and visually appealing, each slice is a sweet indulgence that’s sure to impress family and friends.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease mini loaf pans.
- In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, mix pumpkin puree, sugars, vegetable oil, and eggs until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- For the cinnamon swirl, combine additional sugar and cinnamon in a small bowl. Layer half of the batter into each pan, sprinkle with the swirl mixture, then top with remaining batter.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (40g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg