Description
Delight in these Mini Pumpkin Breads featuring a warm cinnamon swirl. Perfectly moist and spiced, these individual loaves are ideal for fall breakfasts or snacks, combining canned pumpkin puree with a sweet cinnamon sugar ribbon for a cozy treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 tsp vanilla extract
Cinnamon Swirl Mixture
- 2 tbsp sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease two mini loaf pans thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt to ensure even distribution.
- Combine wet ingredients: In a separate large bowl, blend pumpkin puree, granulated sugar, eggs, vegetable oil, and vanilla extract until the batter is smooth and uniform.
- Combine mixtures: Gradually fold the dry ingredients into the wet mixture, stirring just until incorporated to avoid overmixing.
- Layer batter and cinnamon sugar: Divide half the batter evenly between the two prepared pans. Sprinkle half of the cinnamon sugar mixture over the batter, then add remaining batter on top. Finish by sprinkling remaining cinnamon sugar on the surface to create a cinnamon swirl effect.
- Bake: Place the pans in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when ready.
- Cool and serve: Allow the mini loaves to cool in the pans for about 10-15 minutes before removing and slicing. Serve warm or at room temperature.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Room temperature eggs help create a smoother batter.
- Do not overmix the batter to keep the bread tender.
- Mini loaf pans are ideal for portion control and quicker baking time.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
