Description
This Mini Pumpkin Bread with Cinnamon Swirl is a delightful autumn treat featuring moist pumpkin-flavored bread with a luscious cinnamon sugar swirl throughout. Perfect for breakfast, snacks, or dessert, this easy-to-make recipe delivers warm spices and a tender crumb in convenient mini loaves.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 tsp vanilla extract
Cinnamon Sugar Swirl
- ¼ cup cinnamon sugar mixture (2 tbsp sugar mixed with 1 tbsp cinnamon)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease two mini loaf pans to prevent sticking during baking.
- Mix dry ingredients: In a bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined and aerated.
- Combine wet ingredients: In a separate bowl, stir together the pumpkin puree, sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
- Incorporate dry into wet: Gradually fold the dry ingredient mixture into the wet mixture, gently combining them just until no dry flour pockets remain, careful not to overmix.
- Layer batter and cinnamon sugar: Pour half of the batter evenly into the prepared mini loaf pans. Sprinkle half of the cinnamon sugar mixture over the batter, then add the remaining batter on top. Finish by sprinkling the remaining cinnamon sugar mixture over the surface for a beautiful swirl effect.
- Bake and cool: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the bread to cool in the pans before slicing and serving.
Notes
- Ensure eggs are at room temperature for better batter incorporation and texture.
- Greasing the pans thoroughly will help prevent the mini loaves from sticking.
- The cinnamon sugar swirl adds a sweet and spicy layer, but you can adjust quantities to taste.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Using canned pumpkin puree is recommended for consistent moisture and flavor.
