Irresistible Mini Pumpkin Bread with Cinnamon Swirl Recipe

The aroma of freshly baked Mini Pumpkin Bread with Cinnamon Swirl wafts through the air like a cozy hug on a chilly fall day. Imagine slicing into that golden-brown crust to reveal a tender, spiced interior swirling with sweet cinnamon goodness. pumpkin-inspired cookie recipe Your taste buds will dance in delight as you savor each bite, making this bread the ultimate comfort food for any occasion. fun Halloween brownie recipe spooky Halloween treat delightful pumpkin cookies.

Whether it’s Thanksgiving brunch, a cozy afternoon snack, or just a treat to brighten your day, this Mini Pumpkin Bread brings warmth and joy to all who indulge. Trust me, once you take a bite, you’ll be hooked and begging for more!

Every time I bake this bread, my friends rave about how it tastes just like fall in a loaf.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use 100% pure pumpkin for the best flavor; avoid pumpkin pie filling.
• All-Purpose Flour: For structure – make sure to sift for lightness.
• Granulated Sugar: Adds sweetness; feel free to adjust based on your taste preferences.
• Baking Powder: Helps the bread rise; ensure it’s fresh for best results.
• Cinnamon: The star spice! Use ground cinnamon for that warm flavor everyone loves.
• Eggs: They bind everything together; room temperature eggs work best.
• Vegetable Oil: Keeps the bread moist; can substitute with melted butter if desired.
• Brown Sugar: Adds depth and moisture; packed brown sugar gives the best results.
• Vanilla Extract: A splash enhances all the flavors beautifully.
• Salt: Just a pinch balances out sweetness and enhances flavor.
• Cinnamon Sugar Mixture: Combine sugar and cinnamon for that irresistible swirl in the bread! For more inspiration, check out this Cinnamon Sugar Donut Bread recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this Banana Cake Recipe recipe.

Let’s Make it together

• Preheat your oven to 350°F (175°C). Grease mini loaf pans with nonstick spray or line them with parchment paper for easy removal. This simple step ensures your loaves slide right out when they’re done baking.
• In a large mixing bowl, combine canned pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and creamy – you want those flavors to meld beautifully! The mixture should have a lovely golden hue.
• In another bowl, whisk together all-purpose flour, baking powder, salt, ground cinnamon, and any other spices you like. Feel free to add nutmeg or ginger for extra warmth! Gradually fold the dry ingredients into the wet mixture until just combined; be gentle! Over-mixing can lead to dense bread instead of fluffy perfection.
• Now comes the fun part: prepare your cinnamon sugar mixture by combining sugar and cinnamon in a small bowl. Pour half of your batter into prepared pans before sprinkling half of the cinnamon sugar on top. Pour in the remaining batter over this layer and finish with more cinnamon sugar on top for that wow factor.
• Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on them after 20 minutes – nobody likes dry bread! Let cool in pans for five minutes before transferring them onto wire racks to cool completely.
• Slice into this Mini Pumpkin Bread with Cinnamon Swirl when it’s slightly warm (or at least when no one is watching) and enjoy every delicious morsel!

This delightful bread pairs wonderfully with coffee or tea and makes fantastic gifts packaged up nicely – if you can resist eating it all yourself!

Perfecting the Cooking Process

Start by mixing your dry ingredients first, then add the wet ones while preheating the oven to 350°F. This ensures a uniform batter and perfect rise.

Add Your Touch

Feel free to swap in different spices like nutmeg or add chocolate chips for an extra twist. Personalizing this recipe makes it uniquely yours.

Storing & Reheating

Store the mini pumpkin bread in an airtight container at room temperature for up to three days. Reheat slices in the microwave for a warm treat.

The first time I made this mini pumpkin bread, my friends devoured it in minutes! Their joy made me realize how simple ingredients can bring people together.

FAQ

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works great and saves you time in preparation.

How do I know when my mini pumpkin bread is done?

Insert a toothpick into the center; it should come out clean when fully baked.

Can I freeze the mini pumpkin bread?

Absolutely! Freeze it in slices for quick treats later on.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Mini Pumpkin Bread with Cinnamon Swirl

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• Author: Mery Mack
• Total Time: 45 minutes
• Yield: Approximately 8 servings 1x

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Description

Mini Pumpkin Bread with Cinnamon Swirl is the perfect autumn treat, combining the warm flavors of pumpkin and cinnamon in a delightful loaf. This easy-to-make recipe creates a tender, moist bread that’s ideal for breakfast, snacks, or dessert. With its inviting aroma and beautiful cinnamon swirls, this mini pumpkin bread will quickly become a favorite at family gatherings or cozy afternoons.

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Ingredients

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• 1 cup canned pumpkin puree
• 1 cup all-purpose flour (sifted)
• 3/4 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 2 large eggs (room temperature)
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp granulated sugar + 1 tsp ground cinnamon (for cinnamon sugar mixture)

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Instructions

1. Preheat oven to 350°F (175°C) and grease mini loaf pans.
2. In a bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth.
3. In another bowl, whisk together flour, baking powder, salt, and cinnamon.
4. Fold dry ingredients into the wet mixture until just combined.
5. Layer half the batter in each pan; sprinkle with half of the cinnamon sugar mixture before adding remaining batter and topping with more cinnamon sugar.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool for five minutes in pans before transferring to wire racks.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 10g
• Sodium: 115mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 33mg