Description
A comforting pumpkin bread, swirled with cinnamon sugar, baked into adorable mini loaves perfect for a grab-and-go treat.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (plus extra for swirl)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- For the cinnamon swirl: 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease/flour six mini loaf pans (5×3 inches each).
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, whisk together sugar, oil, eggs, pumpkin puree, and vanilla extract.
- Gradually add dry ingredients to wet, mixing until just combined.
- In a small bowl, combine 1/4 cup sugar and 2 teaspoons cinnamon for swirl. Melt the butter separately.
- Pour half the pumpkin batter into pans, dividing evenly.
- Sprinkle half the melted butter over batter, then half the cinnamon-sugar mixture.
- Top with remaining batter, then remaining melted butter and cinnamon-sugar mixture.
- Swirl the top layer lightly with a knife or toothpick.
- Bake 40–45 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Avoid overmixing the batter for tender loaves. Swirl gently to keep distinct cinnamon pockets.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 350
- Sugar: 24g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg