The aroma of freshly baked Mini Pumpkin Bread with Cinnamon Swirl wafts through the air, wrapping you in a warm embrace. Imagine slicing into a golden-brown loaf, revealing swirls of cinnamon sugar that dance within, promising a taste sensation that’ll have your taste buds singing. Halloween sugar cookie bars delicious pumpkin cookies.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use canned pumpkin puree?
- How long does Mini Pumpkin Bread last?
- Can I make this recipe gluten-free?
- 📖 Recipe Card
I remember the first time I made this delightful treat. It was a crisp autumn morning, and as I pulled the mini loaves from the oven, my family gathered around, eyes wide with anticipation. The moment they took a bite, their smiles lit up the room—pure magic!
Why You'll Love This Recipe
- This Mini Pumpkin Bread with Cinnamon Swirl is incredibly easy to make and perfect for any occasion
- The flavors of pumpkin and cinnamon intertwine beautifully for a cozy treat
- Its adorable mini size makes it perfect for sharing or gifting
- Plus, it’s versatile enough to enjoy for breakfast or dessert!
One Sunday brunch, my friends couldn’t stop raving about how soft and fluffy these mini loaves were; I think I might have to start charging them for the recipe. For more inspiration, check out this Banana Cake Recipe recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Pumpkin Puree: Use pure pumpkin puree—not pumpkin pie filling—for the best flavor and texture.
- All-Purpose Flour: Regular flour works best; be sure to sift it for fluffiness.
- Sugar: Granulated sugar sweetens perfectly, while brown sugar adds depth to the flavor.
- Baking Powder: Ensure it’s fresh for that perfect rise in your bread.
- Baking Soda: Balances the acidity of the pumpkin and helps create that light texture.
- Cinnamon: Ground cinnamon is essential—don’t skimp on this spice; it’s what brings warmth to each slice.
- Eggs: They bind everything together; large eggs work best here.
- Vegetable Oil: Opt for neutral oil; it keeps the bread moist without overpowering flavors.
- Vanilla Extract: A splash goes a long way in enhancing all those lovely flavors.
- Salt: Just a pinch enhances all the other ingredients’ natural sweetness.
- Optional Nuts or Chocolate Chips: Add these if you like extra texture and flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease your mini loaf pans or line them with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar until combined. The aroma will make you feel like autumn has come early!
Combine Wet Ingredients: In another bowl, combine pumpkin puree, eggs, vegetable oil, and vanilla extract. Mix until smooth; this is where those cozy flavors start coming together.
Blend Together: Gradually add your wet mixture to the dry ingredients. Stir gently until just combined; avoid overmixing to keep your bread fluffy and light.
Create Cinnamon Swirl Mixture: In a small bowl, combine brown sugar and additional cinnamon. This sweet mix is what transforms your bread into a cinnamon swirl delight! For more inspiration, check out this Cinnamon Sugar Donut Bread recipe.
Layer and Bake: Pour half of your batter into prepared pans. Sprinkle with half of the cinnamon mixture before adding the remaining batter on top. Finish with another sprinkle of cinnamon mix before baking for about 25-30 minutes.
Cool and Serve: Once baked and golden brown, let them cool in pans for 10 minutes before transferring them to wire racks. Slice while still warm for an irresistible experience!
This Mini Pumpkin Bread with Cinnamon Swirl is more than just food; it’s an experience wrapped in nostalgia and comfort. Whether enjoyed solo or shared with loved ones during chilly fall evenings or festive gatherings, every bite evokes warmth and happiness that lingers long after it’s gone! spooktacular Halloween food ideas. budget-friendly Halloween treats.
You Must Know
- Mini Pumpkin Bread with Cinnamon Swirl is a delightful treat that fills your kitchen with warm, inviting aromas
- Each bite offers a perfect blend of spiced pumpkin flavor and sweet cinnamon goodness
- This bread is a fantastic option for breakfast or a cozy afternoon snack
Perfecting the Cooking Process
Start by mixing the wet ingredients first, then gradually incorporate the dry ones for even texture. Preheat your oven to 350°F, and prepare your baking pans with non-stick spray.
Add Your Touch
Feel free to swap in pecans or walnuts for added crunch or use maple syrup instead of sugar for a different sweetness profile. You can also add chocolate chips for an indulgent twist.
Storing & Reheating
Store your Mini Pumpkin Bread in an airtight container at room temperature for up to five days. For longer storage, freeze slices wrapped in plastic wrap and foil.
Chef's Helpful Tips
- To achieve the best Mini Pumpkin Bread with Cinnamon Swirl, ensure your baking powder is fresh for maximum rise
- Mix the batter gently to avoid overworking it, which can lead to density
- Use a toothpick to check for doneness—if it comes out clean, it’s ready!
Making this recipe has become a cherished tradition in my home; every autumn, my friends gather for pumpkin bread tasting parties that are filled with laughter and joy.
FAQ
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly and saves time in preparation.
How long does Mini Pumpkin Bread last?
It lasts about five days at room temperature if stored properly.
Can I make this recipe gluten-free?
Yes, simply substitute regular flour with gluten-free all-purpose flour for a safe option.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Mini Pumpkin Bread with Cinnamon Swirl
- Total Time: 45 minutes
- Yield: Approximately 10 mini loaves 1x
Description
Mini Pumpkin Bread with Cinnamon Swirl is a delightful autumn treat that fills your home with cozy aromas. This easy-to-make recipe features moist pumpkin bread swirled with a sweet cinnamon mixture, creating the perfect balance of flavors. Ideal for breakfast, dessert, or gifting, these mini loaves are sure to impress your family and friends.
Ingredients
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 2 large eggs
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease mini loaf pans or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon.
- In another bowl, mix pumpkin puree, eggs, oil, and vanilla until smooth.
- Gradually combine wet and dry ingredients; stir gently until just mixed.
- For the cinnamon swirl, mix brown sugar and additional cinnamon in a small bowl.
- Layer half of the batter into prepared pans, sprinkle half of the cinnamon mixture on top, add remaining batter, and finish with the rest of the cinnamon blend.
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
