Picture this: a cozy kitchen filled with the warm and inviting aroma of freshly baked Mini Pumpkin Bread with Cinnamon Swirl. As you slice into it, the tender crumb gives way, revealing the sweet swirl of cinnamon sugar that dances through the loaf. cozy fall applesauce It’s that perfect combination of fall flavors that makes your heart sing and your taste buds do a little happy dance. fun Halloween popcorn festive Halloween treats delicious apple bowl recipe You can almost hear the leaves crunching outside as you take that first bite—pure bliss. For more inspiration, check out this Delicious Irish Apple Cake recipe.

Now, let’s be honest for a second. If you’re like me, bread baking might seem intimidating at first. You might imagine a scene from a baking show where someone accidentally sets their oven mitt on fire while attempting to whisk egg whites to perfection (no judgment, it happens). But fear not! This Mini Pumpkin Bread recipe is as easy as pie—err, bread! It’s perfect for cozy family gatherings or just a lazy Sunday morning when you want something delicious without much fuss.

I remember the first time I made this Mini Pumpkin Bread. My friends were over for a weekend brunch, and I wanted to impress them without turning my kitchen into a floury war zone. As soon as they took a bite, their eyes lit up with joy—it was like watching kids in a candy store!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Opt for 100% pure pumpkin for the best flavor; avoid pumpkin pie filling.
• All-Purpose Flour: Use unbleached flour for better texture; it gives the bread nice structure.
• Sugar: A mix of brown and granulated sugar adds depth; brown sugar brings moisture.
• Baking Soda: Ensure it’s fresh; this helps your bread rise beautifully.
• Cinnamon: Freshly ground cinnamon enhances flavor; it’s all about that warm spice.
• Eggs: Large eggs work best; they provide richness and help bind everything together.

For the Cinnamon Swirl:

• Brown Sugar: Use dark brown sugar for extra caramel notes in your swirl.
• Ground Cinnamon: The star of the show here—don’t skimp on this heavenly spice!
• Melted Butter: Unsalted butter is ideal; it ensures balance without making things too salty.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a mini loaf pan or line it with parchment paper for easy removal later.

Mix Dry Ingredients: In a bowl, combine all-purpose flour, baking soda, cinnamon, and salt. Whisk until well blended; you want those spices evenly distributed throughout.

Combine Wet Ingredients: In another bowl, mix canned pumpkin puree, eggs, granulated sugar, and melted butter until smooth. Let those flavors mingle like old friends at a reunion.

Blend Together: Gradually add your dry mixture to the wet ingredients. Stir gently until combined but don’t overmix—this keeps your bread light and fluffy.

Prepare the Cinnamon Swirl: In a small bowl, combine brown sugar and ground cinnamon. This will create that sweet swirly goodness everyone loves.

Layer and Swirl: Pour half of your batter into the prepared pan. Sprinkle half of the cinnamon mixture on top before pouring in the remaining batter. Add more cinnamon mixture on top and use a knife to swirl it gently through the batter.

Bake Away: Pop your mini loaf into the oven and bake for 50-60 minutes or until a toothpick comes out clean when inserted into the center.

Cool Down: Once baked, let your Mini Pumpkin Bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

And there you have it! The aroma wafting through your home will be nothing short of magical—and trust me when I say everyone will be begging for seconds!

Perfecting the Cooking Process

To achieve mini pumpkin bread perfection, mix dry ingredients first, then add wet ingredients for a smooth batter. Bake at 350°F for about 25-30 minutes until golden brown.

Add Your Touch

Feel free to jazz up your mini pumpkin bread with nuts, chocolate chips, or even dried fruits. You can also play around with spices like nutmeg or ginger for extra warmth.

Storing & Reheating

Store the mini pumpkin bread in an airtight container at room temperature for up to three days. To reheat, simply pop it in the microwave for a few seconds or warm it in the oven.

Baking this mini pumpkin bread reminds me of family gatherings where we would compete over who could eat the most slices before dinner!

FAQ

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin gives a richer flavor and more moisture to the bread.

How long can I store mini pumpkin bread?

You can store mini pumpkin bread at room temperature for up to three days.

What’s the best way to freeze leftover bread?

Wrap it tightly in plastic wrap and foil, then freeze for up to three months.

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Mini Pumpkin Bread with Cinnamon Swirl

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• Author: Mery Mack
• Total Time: 1 hour 15 minutes
• Yield: Makes approximately 8 servings 1x

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Description

Mini Pumpkin Bread with Cinnamon Swirl is the ultimate fall treat, blending the warmth of pumpkin and cinnamon into a tender loaf that will fill your kitchen with delightful aromas. This easy-to-make recipe is perfect for cozy family gatherings or as a comforting snack on a leisurely afternoon. With its sweet cinnamon swirl, this mini bread is sure to become your go-to fall favorite!

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Ingredients

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• 1 cup canned pumpkin puree (100% pure)
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup brown sugar (packed)
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp salt
• 2 large eggs
• ½ cup unsalted melted butter
• Cinnamon Swirl: ¼ cup dark brown sugar (packed)
• 2 tsp ground cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare a mini loaf pan with grease or parchment paper.
2. In a bowl, whisk together flour, baking soda, cinnamon, and salt.
3. In another bowl, mix pumpkin puree, eggs, granulated sugar, and melted butter until smooth.
4. Gently combine dry ingredients with wet ingredients until just mixed.
5. For the swirl, mix dark brown sugar and cinnamon in a small bowl.
6. Pour half the batter into the prepared pan, sprinkle half the cinnamon mixture over it, add remaining batter, and top with the rest of the cinnamon mixture. Use a knife to swirl gently.
7. Bake for 50-60 minutes until a toothpick comes out clean. Let cool for about 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 70g)
• Calories: 180
• Sugar: 12g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 45mg