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Cinnamon Swirl Pumpkin Bread Minis

Delightful mini loaves that combine pumpkin and warm spices, perfect for snacking or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 mini loaves
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pure pumpkin puree Provides moisture, flavor, and nutritional benefits.
  • 1/2 cup sugar Adds sweetness.
  • 1/2 cup brown sugar Enhances overall taste with a slight caramel flavor.
  • 1/2 cup vegetable oil Ensures moist texture.
  • 2 large eggs Acts as binding agents.
  • 1 teaspoon vanilla extract Enriches the flavor.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Main structure of the bread.
  • 1 teaspoon baking soda Provides lift.
  • 1/2 teaspoon baking powder Works with baking soda for fluffiness.
  • 1 teaspoon cinnamon Adds warmth.
  • 1/2 teaspoon nutmeg Enhances the comforting flavor.
  • 1/4 teaspoon ginger Adds spice.
  • 1/4 teaspoon cloves Contributes to the aromatic profile.
  • 1/2 teaspoon salt Balances sweetness.
Cinnamon Swirl
  • 1/4 cup sugar For the swirl.
  • 1 tablespoon ground cinnamon Adds crunch and flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease the mini loaf pan.
  2. In a large mixing bowl, combine pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  3. In another bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Gradually add the dry mixture to the wet ingredients and mix until just combined.
  5. In a small bowl, mix sugar and ground cinnamon for the swirl.
Baking
  1. Pour half of the batter into the mini loaf pan, sprinkle half of the cinnamon sugar, add remaining batter, and top with remaining cinnamon sugar.
  2. Using a knife, swirl through the mixture.
  3. Bake for 25-30 minutes or until a toothpick comes out clean.
  4. Allow cooling before transferring to a wire rack.

Notes

These mini loaves can be stored in an airtight container for up to three days or refrigerated for up to a week. They freeze well too. Substitute whole wheat flour or sugar alternatives for healthier options.