Description
Moist and flavorful mini pumpkin breads with a sweet cinnamon sugar swirl, perfect for fall baking and gifting.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup granulated sugar (for swirl)
- 1 tbsp ground cinnamon (for swirl)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour 4 mini loaf pans.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk together pumpkin puree, oil, eggs, granulated sugar, brown sugar, vanilla extract, and milk until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined (do not overmix).
- In a small bowl, mix 1/4 cup granulated sugar with 1 tbsp cinnamon to make the swirl mixture.
- Pour half the batter into the prepared pans. Sprinkle half the cinnamon sugar mixture over the batter. Add remaining batter, then top with the rest of the cinnamon sugar.
- Using a knife, gently swirl through the batter to create a marbled effect.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra texture, add 1/2 cup chopped pecans or walnuts to the batter.
- You can freeze these mini loaves for up to 2 months—wrap tightly in plastic wrap and foil.
- Replace milk with buttermilk for a richer flavor.
- This recipe can also be baked as one standard loaf (increase baking time to 50–60 minutes).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American