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.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C) and grease mini loaf pans.
- In a bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth.
- In another bowl, whisk together flour, baking powder, salt, and cinnamon.
- Fold dry ingredients into the wet mixture until just combined.
- 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.
- 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