Easy Mini Pumpkin Bread with Cinnamon Swirl Recipe
This delightful mini pumpkin bread features a rich pumpkin flavor complemented by a sweet cinnamon swirl. Perfect for fall gatherings or a cozy treat any time of year.
Ingredients
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ cup granulated sugar for swirl
- 1 tablespoon ground cinnamon for swirl
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F (175°C) and prepare a mini loaf pan.
- Blend together pumpkin puree, vegetable oil, brown sugar, and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Fold the dry ingredients into the wet mixture until just combined.
- Combine granulated sugar and ground cinnamon for the swirl, then mix in melted butter.
- Pour half of the pumpkin batter into the loaf pan and sprinkle half of the cinnamon mixture on top.
- Layer the remaining pumpkin batter and sprinkle with the rest of the cinnamon mixture, swirling gently.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For an inviting finish, serve with whipped cream or vanilla ice cream.