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Simple Mini Pumpkin Bread with Cinnamon Swirl: A Cozy Treat

Simple Mini Pumpkin Bread with Cinnamon Swirl
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A delightful mini pumpkin bread infused with cinnamon, perfect for fall.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a mini loaf pan.
  2. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, and vegetable oil.
  3. Beat in the eggs until well combined.
  4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
  6. If using, fold in the chopped walnuts.
  7. Pour half of the batter into the prepared loaf pan.
  8. Sprinkle a layer of cinnamon sugar (1/4 cup sugar mixed with 1 tsp cinnamon) over the batter.
  9. Pour the remaining batter on top.
  10. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  11. Let cool before slicing.

Notes

  • For a stronger cinnamon flavor, add more cinnamon to the batter.
  • Store leftovers in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://www.bakemood.com/simple-mini-pumpkin-bread-with-cinnamon-swirl-a-cozy-treat-13/