Print

Simple Mini Pumpkin Bread with Cinnamon Swirl: The Best Fall Treat

Simple Mini Pumpkin Bread with Cinnamon Swirl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and moist mini pumpkin bread with a delightful cinnamon swirl, perfect for fall.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon (for swirl)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the pumpkin puree, vegetable oil, and granulated sugar until well combined.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
  5. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
  6. Pour half the batter into a greased mini loaf pan. Sprinkle with the brown sugar and cinnamon mixture, then top with the remaining batter.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool before slicing.

Notes

  • Store in an airtight container for up to 5 days.
  • This bread can also be frozen for up to 3 months.

Nutrition

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