Why Make This Recipe
Mini Pumpkin Bread with Cinnamon Swirl is a delightful treat perfect for autumn! It’s sweet, moist, and packed with pumpkin flavor. This recipe is simple and easy to follow, making it great for beginner cooks. Mini loaves are also perfect for sharing with friends or for a cozy family snack. You can grab one on the go or enjoy it with your morning coffee. Plus, the warm smell of cinnamon and pumpkin fills your kitchen, making it a great comfort food.
How to Make Mini Pumpkin Bread with Cinnamon Swirl
Making Mini Pumpkin Bread with Cinnamon Swirl is a step-by-step process that anyone can master. Just gather your ingredients and follow along.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 2/3 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar (for swirl)
- 1 teaspoon ground cinnamon (for swirl)
Directions
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Preheat your oven to 350°F (175°C). Grease 6 mini loaf pans or line them with parchment paper to prevent sticking.
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In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. This mixes the dry ingredients well.
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In another bowl, mix together 1 cup of pumpkin puree, 2/3 cup of granulated sugar, 1/3 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth.
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Pour the wet pumpkin mixture into the dry ingredients. Stir gently until everything is just combined. Be careful not to overmix; some lumps are okay.
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In a small bowl, combine 1/4 cup of brown sugar and 1 teaspoon of ground cinnamon for the swirl. This mixture will give your bread a deliciously sweet surprise in each bite.
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Fill each mini loaf pan halfway with the pumpkin batter. Then, sprinkle some of the cinnamon sugar mixture on top. Next, add the remaining batter to each pan and swirl gently with a knife to create a marbled effect.
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Bake your mini loaves in the oven for 28-32 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, they’re ready!
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Let the loaves cool in the pans for about 10 minutes. After that, transfer them to a wire rack to cool completely.
How to Serve Mini Pumpkin Bread with Cinnamon Swirl
Mini Pumpkin Bread with Cinnamon Swirl can be served warm or at room temperature. You can slice it and enjoy it plain, or spread a little butter on top for extra flavor. It also pairs well with a cup of coffee or tea. These mini loaves make a delightful dessert or a sweet snack throughout the day.
How to Store Mini Pumpkin Bread with Cinnamon Swirl
To keep your mini pumpkin bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap each loaf in plastic wrap and place it in the freezer. It can last up to 3 months in the freezer. Just thaw it at room temperature when you’re ready to enjoy it again!
Tips to Make Mini Pumpkin Bread with Cinnamon Swirl
- Make sure your canned pumpkin puree is pure pumpkin and not pumpkin pie filling, which has added spices and sugars.
- If you want extra flavor, consider adding chopped nuts or chocolate chips to the batter.
- Be careful not to overmix the batter, as this can make the bread dense instead of light and fluffy.
- Use a toothpick to check if the bread is done; inserting it in the center should come out clean or with a few crumbs.
Variation
You can twist this recipe by adding some chopped walnuts or pecans for crunch. You can also replace some of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just cook and puree it until it’s smooth, then measure out 1 cup.
2. What if I don’t have mini loaf pans?
You can use a regular loaf pan instead. Just extend the baking time since it will take longer to cook through.
3. Can I make this recipe dairy-free?
Yes! You can substitute the vegetable oil with melted coconut oil and skip the butter on serving.
Conclusion
Mini Pumpkin Bread with Cinnamon Swirl is a simple and heartwarming recipe. Whether you’re a beginner in the kitchen or a seasoned cook, this bread is easy and fun to make. Enjoy the process and the sweet cozy flavors of fall. Happy baking!
Mini Pumpkin Bread with Cinnamon Swirl
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup canned pumpkin puree Ensure it's pure pumpkin and not pumpkin pie filling.
- 2/3 cup granulated sugar
- 1/3 cup vegetable oil Can substitute with melted coconut oil for a dairy-free version.
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/4 cup brown sugar For swirl.
- 1 teaspoon ground cinnamon For swirl.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease 6 mini loaf pans or line them with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, and ground cinnamon.
- In another bowl, mix together pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- In a small bowl, combine brown sugar and ground cinnamon for the swirl.
Baking
- Fill each mini loaf pan halfway with pumpkin batter, sprinkle some cinnamon sugar mixture on top, and add remaining batter, swirling gently with a knife.
- Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean.
- Let the loaves cool in pans for about 10 minutes, then transfer to a wire rack to cool completely.
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