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Cinnamon Swirl Pumpkin Bread Minis

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Delightful mini loaves of cinnamon swirl pumpkin bread that evoke the spirit of autumn and nostalgia with every bite.

Ingredients

Scale
  • 1 cup pure pumpkin puree
  • 1/2 cup granulated 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 salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated sugar (for swirl)
  • 1 teaspoon ground cinnamon (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the mini loaf pans by greasing them or lining with parchment.
  3. Mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs in a large bowl until smooth.
  4. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves in another bowl.
  5. Incorporate the dry ingredients into the wet ingredients until just mixed.
  6. Prepare the cinnamon swirl by mixing the granulated sugar and cinnamon in a small bowl.
  7. Fill the mini loaf pans with batter halfway and sprinkle the swirl mixture over it.
  8. Add the swirl by gently marbling the sugar mixture into the batter.
  9. Bake for 25-30 minutes or until a toothpick comes out clean.
  10. Cool in pans for 5-10 minutes before transferring to a wire rack.

Notes

These mini loaves are best served warm with butter or maple syrup. They freeze well for later enjoyment.

Nutrition

Keywords: pumpkin bread, fall recipes, cinnamon swirl, mini loaves, autumn desserts

Find it online: https://basilboard.com/min-cinnamon-swirl-pumpkin-bread-minis-meal-prep/