Irresistible Mini Pumpkin Bread with Cinnamon Swirl Recipe

There’s something magical about the aroma of Mini Pumpkin Bread with Cinnamon Swirl wafting through your home. Imagine the warm, comforting scent wrapping around you like a cozy blanket on a chilly autumn day. You slice into that golden loaf, revealing swirls of rich cinnamon nestled within the tender pumpkin bread, and suddenly, all your worries fade away as you take that first bite. ghostly pumpkin cookies pumpkin s’mores cookies It’s like a hug from your grandma in baked form!

I still remember the first time I made this delightful treat; it was during a family gathering. My cousin, who has an ongoing rivalry with my baking skills, took one taste and declared it “the best thing since sliced bread.” He now brings his own loaf to gatherings just to compete. But honestly, whether it’s for a holiday brunch or simply a cozy evening at home, this Mini Pumpkin Bread with Cinnamon Swirl deserves a spot on your table.

I once baked this recipe for Halloween and my kids thought I had conjured up some wicked magic in the kitchen. spooky Halloween brookies recipe more Halloween recipe ideas.

Essential Ingredients

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

• Canned Pumpkin: Use pure pumpkin puree (not pie filling) for optimal flavor and texture.
• All-Purpose Flour: For the best structure; ensure it’s spooned and leveled for accuracy.
• Granulated Sugar: This provides sweetness; feel free to reduce it if you prefer less sweetness.
• Baking Soda: Essential for leavening; check expiration date for maximum effectiveness.
• Cinnamon: Ground cinnamon adds warmth and spice; fresh ground offers the best flavor.
• Eggs: Use large eggs at room temperature for better incorporation into the batter.
• Vegetable Oil: Creates moistness; can substitute with melted coconut oil if desired.
• Milk: Any kind will work; it contributes moisture to the batter.
• Brown Sugar: Adds depth of flavor; light brown sugar works well in this recipe. For more inspiration, check out this Banana Cake Recipe recipe.
• Vanilla Extract: A splash enhances all the flavors beautifully; don’t skip it!

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

Let’s Make It Together

Prepare Your Baking Dish: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with oil or nonstick spray to prevent sticking.

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until well combined. The aroma will tickle your senses as you mix.

Combine Wet Ingredients: In another bowl, mix canned pumpkin, eggs, vegetable oil, milk, and vanilla extract until smooth. The mixture should be velvety without any lumps.

Merge Mixtures Together : Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix—lumps are okay!

Create Your Cinnamon Swirl Mixture : In a small bowl, combine brown sugar and additional cinnamon. This will create those delicious sweet ribbons throughout your bread. For more inspiration, check out this Cinnamon Sugar Donut Bread recipe.

Add Batter to Pan : Pour half of your batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over it, then add remaining batter on top followed by the rest of the swirl mixture.

Bake Until Golden Brown : Bake in preheated oven for 50-60 minutes or until a toothpick inserted comes out clean. The scent wafting through your home will be heavenly!

Let your Mini Pumpkin Bread cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely. Slice and serve plain or slathered with butter—either way is pure bliss! Enjoy every bite of this delectable treat that brings warmth and joy to any occasion!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix the wet ingredients first, then combine them with the dry ingredients for a smooth batter. Pour half into your loaf pans, add cinnamon sugar, then top with the remaining batter before swirling.

Add Your Touch

Feel free to swap pumpkin puree with applesauce for a lighter version or add nuts for crunch. You can also sprinkle some chocolate chips into the batter if you’re feeling adventurous, bringing an extra layer of indulgence to each bite.

Storing & Reheating

Store your Mini Pumpkin Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to three months. Reheat slices in the microwave for a warm treat.

The first time I made this Mini Pumpkin Bread with Cinnamon Swirl was during a chilly autumn party. My friends devoured it within minutes, leaving only crumbs behind and asking for more!

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but ensure it’s well-pureed and cooked before using it in the recipe.

How can I make this bread gluten-free?

Substitute regular flour with a gluten-free all-purpose blend for delicious results.

What’s the best way to serve Mini Pumpkin Bread?

Serve warm with butter or cream cheese spread on top for added richness.

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Mini Pumpkin Bread with Cinnamon Swirl

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• Author: Ava Mack
• Total Time: 1 hour 15 minutes
• Yield: Approximately 10 servings 1x

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Description

Mini Pumpkin Bread with Cinnamon Swirl is a delightful autumn treat that fills your home with warmth and comfort. This tender, spiced loaf features rich cinnamon ribbons that create a cozy flavor experience with each slice. Perfect for family gatherings or an afternoon snack, it’s easy to make and even easier to enjoy, whether served plain or toasted with butter.

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Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 2 large eggs (room temperature)
• ½ cup vegetable oil (or melted coconut oil)
• ½ cup milk (any kind)
• ½ cup brown sugar (light)
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, mix pumpkin, eggs, oil, milk, and vanilla until smooth.
4. Gradually fold the dry ingredients into the wet until just combined.
5. In a small bowl, mix brown sugar and cinnamon for the swirl.
6. Pour half of the batter into the pan; sprinkle half of the cinnamon mixture on top. Add remaining batter and finish with the rest of the swirl mixture.
7. Bake for 50-60 minutes until a toothpick comes out clean. Cool in the pan 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 (80g)
• Calories: 210
• Sugar: 18g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: - For a lighter version, substitute pumpkin puree with applesauce. - Add nuts or chocolate chips for extra texture and flavor. - Ensure not to overmix the batter to keep your bread moist.