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Simple Mini Pumpkin Bread with Cinnamon Swirl for Cozy Fall Baking

Simple Mini Pumpkin Bread with Cinnamon Swirl
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A delightful recipe for mini pumpkin bread swirled with cinnamon, perfect for fall baking.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup cinnamon sugar (for swirl)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease mini loaf pans.
  2. In a bowl, mix pumpkin puree, sugars, and oil until well combined.
  3. Add in eggs one at a time, blending well after each addition.
  4. In another bowl, combine flour, baking soda, baking powder, and spices.
  5. Gradually mix the dry ingredients into the wet mixture.
  6. Pour half the batter into the loaf pans, sprinkle with cinnamon sugar, and top with the remaining batter.
  7. Swirl with a knife to create a marbled effect.
  8. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. Let cool before removing from pans.

Notes

  • For extra flavor, add chopped nuts or raisins to the batter.
  • Feel free to adjust the spices to your taste.

Nutrition

Keywords: pumpkin bread, fall recipes, baking, mini loaf

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