Description

This Mini Pumpkin Bread with Cinnamon Swirl is a moist, flavorful autumn treat perfect for breakfast or a cozy snack. Featuring a tender pumpkin-infused batter and a delightful cinnamon sugar swirl, these mini loaves are easy to make and come out perfectly spiced and sweet. The recipe yields ten mini loaves, ideal for sharing or gifting during the fall season.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
½ tsp salt

Wet Ingredients

1 cup canned pumpkin puree
1 cup granulated sugar
2 large eggs (room temperature)
½ cup vegetable oil
1 tsp vanilla extract

Cinnamon Swirl

¼ cup cinnamon sugar mixture (2 tbsp sugar mixed with 1 tbsp cinnamon)

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Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two mini loaf pans thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined.
Combine Wet Ingredients: In a separate large bowl, whisk the canned pumpkin puree, granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and fully incorporated.
Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined to avoid overmixing which can toughen the bread.
Layer Batter and Cinnamon Sugar: Pour about half of the batter evenly into the prepared mini loaf pans. Sprinkle half of the cinnamon sugar mixture over the batter. Then, spoon the remaining batter on top and finish by sprinkling the remaining cinnamon sugar mixture evenly over the surface.
Bake the Bread: Place the pans in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
Cool and Serve: Allow the mini loaves to cool in the pans for 10-15 minutes. Then, remove from pans and transfer to a wire rack to cool completely before slicing for best texture and flavor.

Notes

Ensure eggs are at room temperature for better batter incorporation and texture.
Do not overmix the batter; fold gently to keep the bread tender and moist.
If mini loaf pans are not available, this recipe can be baked in one standard loaf pan but may require increased baking time.
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For added texture, consider folding in chopped walnuts or pecans before baking.