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Simple Mini Pumpkin Bread with Cinnamon Swirl: The Best Homemade Delight

Simple Mini Pumpkin Bread with Cinnamon Swirl
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A delightful mini pumpkin bread swirled with cinnamon that’s perfect for the fall season.

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 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup cinnamon sugar (for swirl)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine pumpkin puree, sugar, brown sugar, and oil.
  3. Add eggs one at a time, mixing well.
  4. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour half of the batter into greased mini loaf pans.
  7. Sprinkle half of the cinnamon sugar over the batter.
  8. Pour the remaining batter and top with the rest of the cinnamon sugar.
  9. Swirl gently with a knife to create a marbled effect.
  10. Bake for 25-30 minutes or until a toothpick comes out clean.
  11. Let cool before removing from pans.

Notes

  • Best served warm with butter.
  • Can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin bread, mini pumpkin bread, cinnamon swirl

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