Description
These Cinnamon Swirl Pumpkin Bread Minis are moist, tender, and packed with warm spices. Perfectly portioned in mini loaf pans, they feature a sweet cinnamon-sugar swirl that adds a delightful twist to classic pumpkin bread. Ideal for breakfast, snack time, or holiday gifting.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a mini loaf pan or line it with parchment paper to prevent sticking.
- Prepare the Pumpkin Bread Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined. In a large bowl, use a mixer to beat the softened butter and granulated sugar until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the pumpkin puree, milk, and vanilla extract until well incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
- Prepare the Cinnamon Swirl: In a small bowl, mix together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. This mixture will create the sweet cinnamon swirl in the bread.
- Assemble the Mini Loaves: Pour half of the pumpkin bread batter evenly into the prepared mini loaf pans. Sprinkle the cinnamon-sugar mixture evenly over the batter layer. Top with the remaining batter, spreading gently to cover the cinnamon sugar. Use a knife to swirl the batter gently, creating a marbled cinnamon effect.
- Bake: Place the mini loaf pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. This indicates the bread is fully cooked through.
- Cool: Remove the pans from the oven and allow the minis to cool in the pans for about 10 minutes to set. Then transfer the mini loaves to a wire rack to cool completely before slicing.
- Serve: Slice and enjoy your delicious Cinnamon Swirl Pumpkin Bread Minis as a delightful breakfast treat or snack.
Notes
- Ensure butter is softened to room temperature for easier mixing and a fluffier texture.
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
- Be careful not to overmix the batter once dry ingredients are added to avoid dense bread.
- Mini loaf pans can be substituted with muffin tins if desired; adjust baking time accordingly.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
