why make this recipe

This Simple Mini Pumpkin Bread with Cinnamon Swirl is perfect for fall and the holiday season. It’s easy to make, and the warm flavors of pumpkin and cinnamon create a comforting treat. Plus, these mini loaves are great for gifting or enjoying as a snack throughout the day. You’ll find them delightful and satisfying with a cup of coffee or tea!

how to make Simple Mini Pumpkin Bread with Cinnamon Swirl

Ingredients :

1 large egg
1/2 cup white sugar
1/4 cup light or dark brown sugar
1/2 cup canned pumpkin puree
1/4 cup neutral oil (such as canola)
1 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
2 to 3 tbsp cinnamon-sugar mixture (use 3/4 tsp ground cinnamon per 1 tbsp sugar)

Directions :

Preheat the oven to 350°F (175°C).
In a large bowl, mix the egg, white sugar, brown sugar, pumpkin puree, oil, and vanilla extract until smooth.
In another bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet mixture. Stir until just combined.
Pour half of the batter into greased mini loaf pans.
Sprinkle a layer of cinnamon-sugar mixture over the batter.
Add the remaining batter on top and sprinkle more cinnamon-sugar on the top.
Use a knife to swirl the batter slightly.
Bake for about 20-25 minutes or until a toothpick comes out clean.
Let cool before removing from pans.

how to serve Simple Mini Pumpkin Bread with Cinnamon Swirl

Serve the mini pumpkin bread warm or at room temperature. You can slice it and enjoy it plain, or add a little butter on top for an extra treat. It’s perfect for breakfast, snacks, or dessert!

how to store Simple Mini Pumpkin Bread with Cinnamon Swirl

Store any leftover mini pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, you can keep it in the refrigerator for about a week or freeze it for up to three months.

tips to make Simple Mini Pumpkin Bread with Cinnamon Swirl

Make sure your pumpkin puree is smooth and free of lumps for the best texture.
Don’t overmix the batter; mix until just combined to avoid tough bread.
Customize the amount of cinnamon-sugar to your liking for a stronger or milder flavor.

variation

You can add nuts like walnuts or pecans for extra crunch. You can also experiment with different spices or even mix in chocolate chips for a sweeter touch.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure it’s pureed and cooked until soft.

What if I don’t have mini loaf pans?
You can use a regular loaf pan. Just increase the baking time to about 50-60 minutes.

Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend designed for baking.