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Cinnamon Swirl Pumpkin Bread Mini Loaves: Bake Easy Treats!

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, vegetable oil, and eggs until well combined.
  3. In another bowl, whisk together flour, baking soda, baking powder, spices, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In a small bowl, combine 1/4 cup sugar and 1 tablespoon cinnamon for the swirl.
  6. Pour half of the batter into the prepared pans, sprinkle with the cinnamon sugar mixture, then top with the remaining batter.
  7. Use a knife to swirl the batter gently.
  8. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  9. Let cool in the pans for 10 minutes before transferring to a wire rack.

Notes

  • Store in an airtight container for up to 5 days.
  • Can be frozen for up to 3 months.
  • For a richer flavor, add chopped nuts or chocolate chips.

Nutrition

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