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Cinnamon Swirl Pumpkin Bread Minis

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Delightful mini loaves of pumpkin bread swirled with cinnamon, perfect for autumn gatherings.

Ingredients

Scale
  • 1 cup pure pumpkin
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/4 cup sugar (for cinnamon sugar swirl)
  • 1 tablespoon cinnamon (for cinnamon sugar swirl)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Gather two mixing bowls — a large one for wet ingredients and a medium one for dry ingredients.
  3. Mix the wet ingredients: In a large bowl, combine pure pumpkin, sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
  4. Combine the dry ingredients: In your medium bowl, sift together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Incorporate the dry mixture into the wet mixture, stirring gently until just combined.
  6. Prepare the cinnamon sugar swirl by mixing together 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl.
  7. Fill your mini loaf pans about 2/3 full with the pumpkin batter.
  8. Add a tablespoon of the cinnamon-sugar mixture and gently swirl it into the batter.
  9. Bake for 20-25 minutes, or until a toothpick comes out clean.
  10. Cool the loaves in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

For uniform mini loaves, use an ice cream scoop to portion out the batter. Enjoy warm with maple syrup or whipped cream cheese frosting.

Nutrition

Keywords: pumpkin bread, cinnamon, autumn baking, mini loaves, fall recipes

Find it online: https://ivoryapron.com/cinnamon-swirl-pumpkin-bread-minis/