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Simple Mini Pumpkin Bread with Cinnamon Swirl

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A delightful treat for fall, this Simple Mini Pumpkin Bread with Cinnamon Swirl combines warm pumpkin and cinnamon flavors, perfect for gifting or enjoying with coffee or tea.

Ingredients

Scale
  • 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)

Instructions

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

Notes

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

Nutrition

Keywords: pumpkin bread, cinnamon swirl, fall recipes, baking, dessert

Find it online: https://surgerecipes.com/simple-mini-pumpkin-bread-cinnamon-swirl/

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