Description
These Cinnamon Swirl Pumpkin Bread Minis are perfect bite-sized treats packed with warm spices and moist pumpkin flavor. Featuring a delightful cinnamon sugar swirl, these mini loaves are a cozy snack or breakfast option baked to golden perfection. Easy to make and perfect for fall or anytime you crave a comforting, spiced bread.
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 flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger to combine the dry spices evenly. In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition to incorporate them smoothly. Stir in the pumpkin puree, milk, and vanilla extract. Gradually add the dry ingredient mixture to the wet, mixing gently until just combined—do not overmix to keep the bread tender.
- Prepare the Cinnamon Swirl: In a small bowl, mix together the granulated sugar and ground cinnamon thoroughly to create the cinnamon sugar swirl mixture.
- Assemble the Mini Loaves: Pour half of the pumpkin batter evenly into the prepared mini loaf pans. Sprinkle the cinnamon sugar mixture evenly over the batter. Then, carefully spoon the remaining batter over the cinnamon sugar. Use a knife to gently swirl through the layers, creating a marbled effect without mixing fully.
- 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. Baking times may vary slightly based on your oven and pan size.
- Cool: Remove the breads from the oven and cool in the pan for about 10 minutes. Then carefully transfer the minis to a wire rack to cool completely before slicing. This helps maintain their moist texture and allows the flavors to develop.
- Serve: Slice the pumpkin bread minis and enjoy them as a sweet treat for breakfast, snack, or dessert with a cup of coffee or tea.
Notes
- For moist pumpkin puree, use canned pumpkin puree or homemade pumpkin purée, not pumpkin pie filling which contains spices and sugar.
- Ensure butter is softened to room temperature for easy creaming and better texture.
- You can swap milk with a dairy-free milk alternative to make this recipe dairy-free.
- Do not overmix batter after adding dry ingredients to avoid dense bread.
- Mini loaf pans can be substituted with muffin tins; reduce baking time accordingly.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
