Mini Pumpkin Bread with Cinnamon Swirl

A delightful and easy-to-make autumn treat, Mini Pumpkin Bread with Cinnamon Swirl is sweet, moist, and perfect for sharing with friends or enjoying as a cozy family snack.

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Course: Dessert, Snack

Cuisine: American

Keyword: Autumn Recipes, Cinnamon Swirl Bread, easy baking, Mini Loaves, Pumpkin Bread

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: mini loaves

Calories: 200kcal

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.

Notes

Enjoy warm or at room temperature with butter or alongside coffee/tea. Store in an airtight container for up to 3 days, or freeze for up to 3 months.

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