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Cinnamon Swirl Pumpkin Bread Mini Loaves: Bake Simple Joys!

Cinnamon Swirl Pumpkin Bread Mini Loaves – Easy, Sweet & Spiced Recipe
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Deliciously spiced mini loaves of pumpkin bread with a cinnamon swirl, perfect for fall baking.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease mini loaf pans.
  2. In a large bowl, mix pumpkin puree, sugar, brown sugar, and vegetable oil until well combined.
  3. Add eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together flour, baking soda, baking powder, spices, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. In a small bowl, mix together the sugar and cinnamon for the swirl.
  7. Pour half of the batter into the prepared pans, sprinkle with half of the cinnamon sugar mixture, then add the remaining batter and top with the rest of the cinnamon sugar.
  8. Use a knife to swirl the batter gently.
  9. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  10. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Store in an airtight container for up to a week.
  • Can be frozen for up to 3 months.
  • For a richer flavor, add chopped nuts or chocolate chips.

Nutrition

Find it online: https://recipesdays.com/cinnamon-swirl-pumpkin-bread-mini-loaves-recipe-2/