Go Back

Mini Pumpkin Bread with Cinnamon Swirl

Enjoy a moist and delightful Mini Pumpkin Bread with a luscious cinnamon swirl, perfect for fall mornings or cozy snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
Cinnamon Swirl Mixture
  • 2 tbsp sugar
  • 1 tsp ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a mini loaf pan or line it with parchment paper.
  2. Combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl. Whisk them together and set aside.
  3. In a separate bowl, mix the sugars with the vegetable oil until combined. Add the eggs, pumpkin puree, and vanilla extract. Stir until smooth.
Mixing
  1. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix!
  2. In a small bowl, prepare the cinnamon swirl by mixing together the sugar and cinnamon.
Baking
  1. Pour half the pumpkin batter into the prepared pan, then sprinkle half of the cinnamon mixture over the batter.
  2. Carefully add the remaining pumpkin batter, followed by the rest of the cinnamon mixture on top. Use a knife or skewer to swirl the batter slightly.
  3. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Ingredient Substitution: Replace all-purpose flour with whole wheat flour for a healthier option. Use coconut sugar for a lower GI alternative. Ensure the pumpkin puree is not too watery; drain a bit if necessary. Be gentle when swirling the cinnamon mixture, and rotate the pan halfway through baking for evenness.