Cinnamon Swirl Pumpkin Bread Mini Loaves
Delicious and moist mini loaves of pumpkin bread with a bold cinnamon swirl, perfect for fall cravings.
Ingredients
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour or half whole wheat
- ¾ cup sugar mix of white and brown
- ¼ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg optional
- 1/4 tsp allspice optional
- 1 tsp vanilla extract
- 1/4 cup milk or dairy-free alternative
- 1/4 cup additional sugar and cinnamon for swirl
Instructions
- Preheat oven to 350°F and grease mini loaf pans.
- In a bowl, mix dry ingredients: flour, baking powder, baking soda, salt, and spices.
- In another bowl, combine pumpkin, sugars, eggs, oil, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Mix additional sugar and cinnamon in a mug for the swirl.
- Pour half the batter into the pans, sprinkle with half the swirl mix, pour remaining batter, and top with the rest of the swirl mix.
- Use a knife to gently swirl.
- Bake for 22-28 minutes until a toothpick comes out clean.
- Let cool before slicing.
Notes
For extra moisture, you can wrap the loaves in plastic while slightly warm. If using all butter, the texture may not be as moist.