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.

Ingredients

Scale

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

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
In another bowl, mix pumpkin, eggs, oil, milk, and vanilla until smooth.
Gradually fold the dry ingredients into the wet until just combined.
In a small bowl, mix brown sugar and cinnamon for the swirl.
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.
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.