Description
Indulge in the warmth of fall with this delightful Mini Pumpkin Bread with Cinnamon Swirl. Each bite offers a perfect blend of sweet pumpkin and aromatic cinnamon, creating a cozy treat that’s ideal for crisp mornings or afternoon snacks. Whether you’re a novice baker or an experienced chef, this easy recipe promises delicious results that will impress family and friends alike.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ cup cinnamon sugar swirl mixture (2 tbsp sugar mixed with 1 tbsp cinnamon)
Instructions
- Preheat your oven to 350°F (175°C) and grease two mini loaf pans.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, combine pumpkin puree, sugar, eggs, vegetable oil, and vanilla until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour half of the batter into each loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter before adding the remaining batter and topping it with more cinnamon sugar.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg