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To make mini pumpkin bread, you need a few key ingredients. Here’s what you’ll need: - 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 These ingredients create a soft and moist bread with a lovely pumpkin flavor. The spices bring warmth and depth to every bite. The cinnamon swirl adds a delightful touch to your bread. You will need: - 2 tablespoons brown sugar (for the swirl) - 1 teaspoon ground cinnamon (for the swirl) Mix these two together for a sweet, spicy layer that makes each slice a treat. You can customize your mini pumpkin bread with fun add-ins. Consider these options: - Chopped nuts (like walnuts or pecans) for crunch - Chocolate chips for sweetness - Dried fruit, like cranberries or raisins, for added flavor If you want a different taste, you can replace the all-purpose flour with a gluten-free blend. This makes the recipe friendly for those with dietary needs. Enjoy experimenting with flavors to find your perfect version! {{ingredient_image_2}} First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, prepare your mini loaf pan. You can grease it well or line it with parchment paper. This will help the bread come out easily after baking. Now, let’s mix the dry ingredients. In a medium bowl, combine these: - 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 Whisk them together until they blend fully. Next, grab a large bowl for the wet ingredients. Mix together: - 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 Use a whisk or electric mixer to beat them until the mixture is smooth. For the cinnamon swirl, take a small bowl and mix: - 2 tablespoons brown sugar - 1 teaspoon ground cinnamon Stir this together until well mixed. Pour half of the pumpkin bread batter into the prepared loaf pan. Then, sprinkle half of the cinnamon swirl mixture on top. Use a knife to swirl it gently into the batter. Now, add the rest of the batter and sprinkle the remaining swirl mixture on top. Swirl once more for a pretty design. Bake your mini pumpkin bread for 25-30 minutes. Check if it’s done by inserting a toothpick into the center; it should come out clean. After baking, let the bread cool in the pan for about 10 minutes before moving it to a wire rack to cool completely. Enjoy the delightful smells while it cools! To create a lovely cinnamon swirl, mix the brown sugar and ground cinnamon well. Use a fork to combine them until smooth. When layering, pour half the batter first, then sprinkle half the swirl on top. Use a knife to swirl gently. Don't overdo it; you want a marbled look, not a mixed one. When mixing your ingredients, start with dry ones. Whisk them until combined. For wet ingredients, use a large bowl and mix until creamy. When adding dry to wet, stir just until you see no more flour. A few lumps are okay; this keeps your bread moist and fluffy. After baking for 25-30 minutes, check your bread. Insert a toothpick into the center. If it comes out clean, your bread is done. You can also press gently on the top; it should bounce back. If it leaves a dent, bake a little longer. Pro Tips Check Pumpkin Freshness: Ensure your canned pumpkin puree is fresh by checking the expiration date. Fresh pumpkin gives the best flavor and texture to your bread. Swirl Technique: For a more defined cinnamon swirl, use a skewer or toothpick to create deeper swirls in the batter without overmixing. Storage Tips: Store any leftover mini pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezing Instructions: If you want to make ahead, freeze the baked mini loaves in a freezer-safe bag. They can be thawed at room temperature when ready to enjoy. {{image_4}} To make gluten-free mini pumpkin bread, swap the all-purpose flour for a gluten-free blend. Look for a mix that contains xanthan gum. This helps mimic the structure of wheat flour. Use the same amount of gluten-free flour as the original recipe calls for. The outcome will still be moist and flavorful! For added crunch, fold in chopped nuts like walnuts or pecans. Use about ½ cup and mix them in with the batter. If you love chocolate, add ½ cup of chocolate chips too. They’ll melt and create sweet pockets in your bread. Experiment with spices to create new flavors. Try adding ground ginger or allspice for warmth. Use ½ teaspoon of each for a cozy touch. Cardamom also pairs well with pumpkin. Just ¼ teaspoon will enhance the bread's profile. Each spice brings its unique character to your mini pumpkin bread! To keep your mini pumpkin bread fresh, let it cool completely. After it cools, wrap each loaf tightly in plastic wrap. Then, place the wrapped loaves in an airtight container. This keeps them moist and tasty. Store them at room temperature for up to three days. If you want to keep them longer, freezing is a great option. To freeze your mini pumpkin bread, first cool it completely. Then, wrap each loaf in plastic wrap tightly. After that, place the wrapped loaves in a freezer-safe bag or container. You can freeze them for up to three months. Label the bags with the date, so you know when to use them. When you're ready to enjoy your mini pumpkin bread, you can reheat it in a few easy ways. For the oven, preheat it to 350°F (175°C). Unwrap the loaves and place them directly on the oven rack for about 10 minutes. Alternatively, you can use the microwave. Heat each slice on a microwave-safe plate for 15-20 seconds. This warms them up nicely without drying them out. Enjoy your warm and cozy treat! Yes, you can make this recipe without eggs. Use a substitute like applesauce or flaxseed meal. For each egg, mix 1/4 cup of applesauce or 1 tablespoon of flaxseed with 3 tablespoons of water. This keeps the bread moist and adds a slight sweetness. Mini pumpkin bread can last up to five days at room temperature. Store it in an airtight container to keep it fresh. If you want to keep it longer, you can freeze it for up to three months. Just wrap it well in plastic wrap and then foil. Absolutely! You can use fresh pumpkin. First, cook the pumpkin until soft, then mash it well. Make sure to drain any excess water. Use the same amount as canned pumpkin for the best results. Mini pumpkin bread is great with many sides. Here are some ideas: - A dollop of whipped cream or cream cheese. - A scoop of vanilla ice cream. - A sprinkle of nuts for extra crunch. - A cup of warm tea or coffee. These pairings add a nice touch to your treat! You now have all you need to make mini pumpkin bread. We've covered the main ingredients, steps, tips, variations, and storage methods. This bread is easy and fun to make. You can customize it with your favorite mix-ins or try different flavors. It’s perfect for sharing or enjoying at home. Don't be afraid to experiment! I hope this guide helps you bake something delicious. Enjoy every bite of your mini pumpkin bread!

Mini Pumpkin Bread with Cinnamon Swirl

Delicious mini pumpkin bread with a delightful cinnamon swirl, perfect for fall.
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 the swirl)
  • 1 teaspoon ground cinnamon (for the swirl)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a mini loaf pan by greasing it thoroughly or lining it with parchment paper for effortless removal after baking.
  • In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk these dry ingredients together until they are evenly blended.
  • In a separate large mixing bowl, mix the canned pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or electric mixer to blend them together until the mixture is smooth and creamy.
  • Gradually incorporate the dry ingredient mixture into the wet ingredients. Stir gently until just combined; be careful not to overmix, as a few lumps are perfectly fine.
  • In a small bowl, create the cinnamon swirl by combining 2 tablespoons of brown sugar with 1 teaspoon of ground cinnamon. Mix them together until well integrated.
  • Pour half of the pumpkin bread batter into the prepared mini loaf pan. Then add half of the cinnamon swirl mixture evenly on top. With a knife, carefully swirl the mixture into the batter to create a delightful marbled effect.
  • Add the remaining pumpkin bread batter over the cinnamon swirl layer, followed by the rest of the cinnamon mixture on top. Use the knife once more to create an elegant swirl pattern through the top layer.
  • Bake the mini pumpkin bread in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
  • Once baked, remove the mini bread from the oven and let it cool in the pan for about 10 minutes. Afterward, gently transfer the loaf to a wire rack to cool completely.

Notes

Slice the mini pumpkin bread into thick pieces and serve on a wooden board. Sprinkle additional ground cinnamon or a dusting of powdered sugar on top for added appeal. Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream on the side!
Keyword cinnamon swirl, mini loaves, pumpkin bread