Description
Indulge in the cozy flavors of fall with these delightful Mini Pumpkin Bread with Cinnamon Swirl. These mini loaves are moist, fragrant with spices, and have a sweet cinnamon swirl running through them.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients:
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Swirl:
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease mini muffin tin or mini loaf pans.
- Mix Dry Ingredients: In a bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Prepare Wet Ingredients: In another bowl, beat together pumpkin puree, oil, sugar, eggs, and vanilla until smooth.
- Combine Wet and Dry: Gradually add dry ingredients to wet, mixing until just combined.
- Make Cinnamon Swirl: Mix brown sugar and cinnamon in a small bowl.
- Assemble: Spoon half the batter into pans, sprinkle cinnamon sugar, add remaining batter, swirl with a knife.
- Bake: Bake for 20-25 minutes until a toothpick comes out clean. Cool before removing from pans.
Notes
- For larger loaves, double the recipe and bake in standard loaf pans for 50-60 minutes.
- Add chopped nuts or chocolate chips for extra texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf or muffin
- Calories: 140
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
