This Easy Mini Pumpkin Bread is a charming treat! With a cozy blend of pumpkin and cinnamon, it makes for the perfect fall snack, and those little loaves are just too cute!
Honestly, I can never resist a slice right out of the oven! It smells amazing, and it’s great for sharing or even keeping all to yourself (no judgment here!). 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the main ingredient, giving structure to the bread. If you need a gluten-free option, you can substitute with a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin is simple and effective. If you have the time, you can also use homemade pumpkin puree from roasted pumpkin for a fresher taste.
Vegetable Oil: This keeps the bread moist. You can swap it with melted coconut oil for a different flavor, or use applesauce for a lower-fat alternative.
Granulated Sugar: This sweetens the bread. If you’re looking to cut back on sugar, you can reduce it by 1/4 cup or use a sugar substitute like erythritol.
How Do I Create the Perfect Cinnamon Swirl?
The cinnamon swirl is what makes this bread so special! Here’s how to get it just right:
- Mix the cinnamon and sugar thoroughly in a small bowl before adding it to the batter.
- When layering the batter in the pans, feel free to be generous with the cinnamon sugar for a more pronounced swirl. Just sprinkle it evenly.
- Use a skewer, toothpick, or even a butter knife to gently swirl the batter from the top layer down into the lower layer. Don’t overdo it – just a few swirls will do!
These tips should help you create a beautiful and delicious loaf of pumpkin bread that’s sure to impress! Enjoy your baking adventure!
Easy Mini Pumpkin Bread with Cinnamon Swirl
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep and around 25-30 minutes to bake. Don’t forget to let your mini loaves cool for a bit after they come out of the oven, which can take another 10 minutes or so. In total, you’ll be enjoying yummy pumpkin bread in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). Get your mini loaf pans ready by lightly greasing them or lining with parchment paper—this will help the bread come out easily later!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and those delightful spices: cinnamon, nutmeg, cloves, and ginger. Making sure these blend well will give your bread a lovely flavor!
3. Combine Wet Ingredients:
In a large bowl, mix together the granulated sugar and vegetable oil. Beat in the eggs one at a time until everything is well-blended. Then, add in the pumpkin puree and vanilla extract, and give it a good stir.
4. Combine Wet & Dry Mixtures:
Now, gently fold the dry mixture into the wet mixture. Be careful not to overmix—stir just until everything is combined. A few lumps are perfectly okay!
5. Create the Cinnamon Swirl:
In a small bowl, combine 1/4 cup sugar with 1 teaspoon of cinnamon for the swirl. Yum!
6. Layer the Batter:
Pour half of your pumpkin batter into the mini loaf pans evenly. Then, sprinkle a spoonful of the cinnamon sugar mixture over the top of the batter in each pan. Next, add the remaining batter over this layer, spreading it out gently.
7. Swirl it Up:
Grab a skewer or a knife and gently swirl the top batter to create a pretty cinnamon swirl pattern. This is where the magic happens!
8. Bake:
Pop those mini loaves into the oven and bake for 25-30 minutes. To check if they’re done, stick a toothpick into the center—if it comes out clean, you’re all set!
9. Cooling Time:
Once they’re baked, let the mini loaves cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. You can resist the temptation to eat them while they’re warm…. or can you? 😉
Enjoy your warm, moist, and delicious Easy Mini Pumpkin Breads with a delightful cinnamon swirl! Perfect for sharing or savoring all by yourself. Happy baking!
FAQ for Easy Mini Pumpkin Bread with Cinnamon Swirl
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast and puree your pumpkin until it’s smooth. You’ll need about 1 cup of fresh pumpkin puree for this recipe. It will give you a fresher taste and scent!
How Should I Store Leftovers?
Store any leftover mini pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze them wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months.
Can I Make This Recipe Vegan?
Yes, you can make a vegan version! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a neutral plant-based oil such as coconut or canola oil instead of vegetable oil.
What Can I Substitute for the Vegetable Oil?
If you don’t have vegetable oil on hand, you can use melted coconut oil or melted butter. Applesauce is also a great low-fat alternative that keeps the bread moist!