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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 cup canned pumpkin puree - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 2 tablespoons brown sugar - 1 teaspoon ground cinnamon For this mini pumpkin bread, the right balance of flavors is key. The dry ingredients create structure. The wet ingredients bring moisture and sweetness. The cinnamon swirl adds a delightful touch. Gather all your dry ingredients first. Mix the flour, baking powder, baking soda, salt, and spices in a bowl. I love using fresh spices for better flavor. The scent of cinnamon and nutmeg fills the kitchen. It gets you excited for baking! Next, focus on the wet ingredients. The canned pumpkin puree is creamy and rich. It provides moisture and a lovely orange hue. Combine the pumpkin with both sugars, oil, eggs, and vanilla in a large bowl. Mix until smooth. You’ll know it’s ready when there are no lumps. Now, for that special cinnamon swirl! In a small bowl, mix the brown sugar with ground cinnamon. This mixture will create a sweet ribbon of flavor in your bread. Remember, the right ingredients make all the difference. Each step builds flavor and texture. Prepare yourself for a cozy baking experience with this delightful mini pumpkin bread! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step warms up the oven, so the bread bakes evenly. Next, grease your mini loaf pan with a bit of oil or butter. You can also line it with parchment paper for easier removal later. In a medium bowl, whisk together the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Whisk until everything blends well. This mix adds flavor and helps the bread rise. In a large bowl, you will mix the wet ingredients. Start by adding 1 cup of canned pumpkin puree. Then, add ½ cup of granulated sugar, ½ cup of packed brown sugar, ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and creamy. Now, it's time to combine the wet and dry mixtures. Gradually add the dry mix to the wet mix, stirring gently. Be careful not to overmix; it’s okay to have a few lumps. This step keeps the bread light and fluffy. In a small bowl, mix 2 tablespoons of brown sugar and 1 teaspoon of ground cinnamon to make the cinnamon swirl. Pour half of the pumpkin bread batter into your prepared pan. Then, sprinkle half of the cinnamon mixture over the batter. Use a knife to gently swirl the cinnamon into the batter, creating a lovely pattern. Pour the rest of the pumpkin batter on top of the first swirl. Add the remaining cinnamon mixture and swirl it again with the knife. Place the pan in the preheated oven. Bake for 25-30 minutes. To check for doneness, insert a toothpick in the center. If it comes out clean, your bread is ready. Let it cool in the pan for about 10 minutes before moving it to a wire rack for full cooling. To make a great swirl, mix the cinnamon and sugar well. Use a small bowl for this. When you pour the batter, do it slowly. Start with half the batter in the pan. Then, sprinkle half of the swirl mix on top. Use a knife to gently swirl it. Don’t mix too hard; you want to see the swirl. Pour the rest of the batter and repeat the process. This makes a pretty pattern and adds great flavor. One big mistake is overmixing your batter. Mix just until combined. A few lumps are okay. If you mix too much, the bread can be tough. To check for doneness, use a toothpick. Insert it in the center. If it comes out clean, your bread is ready. If it has wet batter, bake a few more minutes. Keep an eye on it so it doesn’t burn. You can add extras to boost flavor. Chopped nuts, like walnuts or pecans, add crunch. Chocolate chips bring a sweet touch. You can mix these in with your wet ingredients. Just remember to adjust your baking time if you add a lot. Adding too many extras can make the bread dense. Keep it balanced for the best taste. Pro Tips Use Fresh Spices: For the best flavor, use fresh ground cinnamon and nutmeg rather than pre-ground spices. This will enhance the taste of your pumpkin bread significantly. Check for Doneness: Always test your bread with a toothpick or cake tester before removing it from the oven. It should come out clean or with a few moist crumbs, not wet batter. Let It Cool: Allow the mini loaves to cool in the pan for 10 minutes before transferring to a wire rack. This helps prevent them from breaking apart. Store Properly: To keep your pumpkin bread fresh, wrap it tightly in plastic wrap or store it in an airtight container. It can last for several days at room temperature or longer in the refrigerator. {{image_2}} You can easily change the taste of your mini pumpkin bread. For a classic twist, add pumpkin spice. Just mix in a teaspoon of pumpkin spice blend with your dry ingredients. If you love chocolate, fold in half a cup of chocolate chips into the batter. This will make every bite rich and sweet. You can also try nuts like walnuts or pecans. These add a nice crunch and flavor boost. If you need gluten-free options, swap regular flour for a gluten-free blend. Many brands work well in baking. For sugar substitutes, try using coconut sugar or agave syrup. Both will sweeten your bread without using regular sugar. You can also reduce the sugar by a quarter cup if you prefer a less sweet bread. For extra fun, top your mini bread with icing. A simple cream cheese icing pairs well. Just mix cream cheese, powdered sugar, and a splash of vanilla. Drizzle it over the cooled bread for a tasty finish. You can also sprinkle some chopped nuts on top for added texture. Another idea is to serve it with a dollop of whipped cream or a scoop of ice cream. These add-ons make your mini pumpkin bread even more delightful. First, let your mini pumpkin bread cool. After baking, leave it in the pan for about 10 minutes. Then, transfer it to a wire rack. Cooling helps prevent sogginess. Make sure it cools completely before storing. If you skip this step, moisture can build up and ruin your loaf. For storage, use an airtight container. This keeps the bread fresh and moist. You can also wrap it tightly in plastic wrap or foil. Store it at room temperature if you plan to eat it within a few days. For longer storage, place it in the fridge. This helps it last longer, but it may dry out a bit. To freeze your mini pumpkin bread, first let it cool completely. Wrap each loaf tightly in plastic wrap. Then, place it in a freezer bag. Make sure to squeeze out as much air as you can. It will stay fresh for about three months. When you are ready to eat, take it out and let it thaw in the fridge overnight. If you want it warm, you can heat it in the oven at 350°F for about 10 minutes. Enjoy the sweet smell of fresh-baked bread again! Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast it at 350°F for about 45 minutes or until soft. Once cool, scoop out the flesh and mash it. This fresh pumpkin will need some extra time to prepare, but it adds a great taste. Look for a few signs. First, the top should be golden brown. Second, use a toothpick. Insert it into the center of the bread. If it comes out clean, your bread is done. Another sign is a slight spring when you touch the top. If it feels firm and springs back, it is ready. Mini pumpkin bread pairs well with many tasty options. Try spreading cream cheese or butter on a warm slice. You can also enjoy it with a hot drink. A spiced chai or a pumpkin latte makes a perfect match. These pairings enhance the flavor and make for a cozy treat. When stored correctly, mini pumpkin bread can last a week. If you keep it in a sealed container, it stays fresh for about 4-5 days. For longer storage, freeze it. It can last up to 3 months in the freezer. Just remember to wrap it tightly in plastic wrap first. You now have a complete guide to making delicious mini pumpkin bread. You learned about ingredients, including dry and wet parts, and the special cinnamon swirl mixture. I shared easy steps for preparing, mixing, and baking. The tips helped you avoid common mistakes and suggested tasty variations. Finally, I detailed storage methods for keeping your bread fresh. With this knowledge, you're ready to bake confidently. Enjoy the warm scents and great flavors of your mini pumpkin bread. Happy baking!

Mini Pumpkin Bread with Cinnamon Swirl

Delicious mini pumpkin bread with a delightful cinnamon swirl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8
Calories 150 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 cup canned pumpkin puree
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons brown sugar (for swirl)
  • 1 teaspoon ground cinnamon (for swirl)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a mini loaf pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  • In a separate large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
  • In a small bowl, combine 2 tablespoons of brown sugar and 1 teaspoon of ground cinnamon to create the cinnamon swirl mixture.
  • Pour half of the pumpkin bread batter into the prepared mini loaf pan, followed by half of the cinnamon swirl mixture. Using a knife, gently swirl the mixture into the batter to create a beautiful pattern.
  • Pour the remaining batter on top of the swirl, followed by the rest of the cinnamon mixture. Use the knife again to create a final swirl through the top layer.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the mini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For best results, do not overmix the batter.
Keyword cinnamon swirl, mini loaves, pumpkin bread