Description
These Cinnamon Swirl Pumpkin Bread Minis are moist, flavorful, and perfect for fall. Featuring a tender pumpkin-infused batter swirled with a cinnamon-sugar mixture, these mini loaves are ideal for breakfast, snacks, or dessert. Their individual size makes them convenient to serve and share.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a mini loaf pan or line with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to evenly distribute all the spices and leavening agents.
- Cream Butter and Sugar, Add Eggs and Wet Ingredients: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition to ensure they incorporate smoothly. Mix in the pumpkin puree, milk, and vanilla extract until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing and ensure a tender crumb.
- Prepare Cinnamon Swirl Mixture: In a small bowl, mix together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon, creating the swirl topping.
- Layer Batter and Cinnamon Sugar: Pour half of the batter evenly into the prepared mini loaf pans. Sprinkle the cinnamon-sugar mixture evenly over the batter. Top with the remaining batter. Use a knife or skewer to gently swirl the batter and cinnamon sugar together, creating a marbled effect.
- Bake: Bake the mini loaves in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from oven and let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Serve: Slice and enjoy your delicious Cinnamon Swirl Pumpkin Bread Minis as a cozy treat.
Notes
- You can substitute pumpkin puree with canned pumpkin if fresh is not available.
- Make sure not to overmix the batter to keep the bread tender.
- The cinnamon swirl can be adjusted to taste by adding more or less cinnamon sugar.
- Mini loaf pans are ideal for portion control and faster baking times.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
