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!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and prepare a mini loaf pan with grease or parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, mix pumpkin puree, eggs, granulated sugar, and melted butter until smooth.
- Gently combine dry ingredients with wet ingredients until just mixed.
- For the swirl, mix dark brown sugar and cinnamon in a small bowl.
- 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.
- 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