Mini Pumpkin Bread with Cinnamon Swirl Deliciously Easy

by
To make mini pumpkin bread with cinnamon swirl, you need some simple ingredients. Here’s what you will need: - 1 cup pumpkin puree - 1/2 cup vegetable oil - 1 cup granulated sugar - 3/4 cup packed brown sugar - 2 large eggs, room temperature - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/4 teaspoon ground ginger - 1/4 cup granulated sugar (for cinnamon swirl) - 1 tablespoon ground cinnamon (for cinnamon swirl) This mix of ingredients creates a warm and tasty bread. Pumpkin puree gives it that rich flavor, while the spices add a nice kick. The sugars make it sweet, and the oil keeps it moist. You can find these items in most stores. For the full recipe, look for more instructions to guide you through the baking process. Start by preheating your oven to 350°F (175°C). Grease your mini loaf pans well, then dust them with flour. You can also use silicone pans, which make it easy to remove the bread once it's done. In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, and brown sugar. Add the eggs and vanilla extract. Whisk until the mix is smooth and well combined. This step helps to create a rich flavor. In another bowl, sift the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, salt, and ground ginger. Mix these dry ingredients together well. Gradually add the dry mix to the pumpkin mixture. Stir gently until just combined. Avoid overmixing to keep your bread soft. In a small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon. This will be your cinnamon swirl mixture. It adds a lovely flavor and aroma to the bread. Spoon half of the pumpkin batter into the prepared pans. Spread it evenly. Next, sprinkle half of the cinnamon sugar mixture on top. Layer the remaining pumpkin batter over this, then add the rest of the cinnamon sugar. Use a knife or toothpick to swirl through the batter gently. This creates a beautiful marbled effect. Bake your mini loaves in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready. If the tops brown too quickly, cover them lightly with aluminum foil. After baking, let the loaves cool in the pans for 5-10 minutes. Then, transfer them to a wire rack to cool completely. To get the perfect swirl in your mini pumpkin bread, you need to layer the batter right. Start by spooning half of the pumpkin batter into your loaf pans. Then, sprinkle half of the cinnamon sugar mixture on top. This gives you a nice base for the swirl. Next, add the rest of the pumpkin batter, and top with the remaining cinnamon sugar. Use a knife to make gentle swirls. Don’t mix too much; you want to see the layers. This simple step turns your bread into a visual treat. Moisture is key to great pumpkin bread. Use fresh pumpkin puree for the best taste, or canned if that's what you have. Make sure your eggs are at room temperature; this helps them blend well. Also, do not overmix the batter. Stir just until combined. This keeps your bread soft and fluffy. If you want even more moisture, try adding a bit of yogurt or applesauce to the mix. Baking your mini loaves evenly is crucial. Always preheat your oven to the right temperature. Place your pans in the center of the oven for even heat. If your oven tends to bake unevenly, rotate the pans halfway through baking. Keep an eye on your bread, too. If the tops brown too fast, cover them loosely with aluminum foil. This will keep them from burning while they finish baking. Follow these tips for perfectly baked mini loaves every time! {{image_4}} You can make your mini pumpkin bread even better by adding nuts or chocolate chips. Walnuts or pecans give a nice crunch. They also add great flavor. Just mix in about half a cup when you combine the wet and dry ingredients. If you love chocolate, use semi-sweet or dark chocolate chips. They melt and create a sweet surprise in each bite. This makes your bread feel special and fun! For a gluten-free version, swap all-purpose flour for a gluten-free blend. Look for brands that include xanthan gum. This helps with the bread's texture. You can also use almond flour or oat flour. Just keep in mind that these might change how your bread rises. It may take a bit of trial and error, but the result can be just as tasty! If you want to explore flavors, try adding different spices. Cardamom or allspice can give a warm twist. You can also add a splash of maple syrup for extra sweetness. Another fun choice is to mix in some orange zest. This adds a bright, fresh taste. Feel free to get creative and find what you love! Each variation can bring something new to the table. To keep your mini pumpkin bread fresh, let it cool completely first. Then, wrap each loaf tightly in plastic wrap. You can also place them in an airtight container. This helps keep the bread moist and tasty. Freezing is a great option! To freeze, wrap the cooled mini loaves in plastic wrap, then in aluminum foil. This prevents freezer burn. You can also use freezer bags. When ready to eat, thaw them in the fridge overnight or at room temperature for a few hours. When stored properly, mini pumpkin bread lasts about 3-5 days at room temperature. In the fridge, it can stay fresh for up to a week. If frozen, it can last for about 3 months. Always check for signs of spoilage before eating. Enjoy your delicious treats! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it to get a smooth texture. This will give your bread a fresh flavor. Just be sure to measure out one cup after mashing. To check for doneness, insert a toothpick into the center of the bread. If it comes out clean, your bread is ready. The edges should be golden brown, and the top should spring back when gently pressed. You can use applesauce or mashed banana. One egg equals about 1/4 cup of applesauce or mashed banana. This will keep your bread moist and add a hint of sweetness. To reheat, wrap the bread in foil. Place it in a 350°F oven for about 10-15 minutes. You can also use a microwave. Heat slices for about 10-15 seconds until warm. Yes, you can! Just adjust the baking time. A regular-sized loaf will take about 50-60 minutes to bake. Keep an eye on it and use the toothpick test for doneness. - Full Recipe for easy reference. In this post, we explored how to make delicious mini pumpkin bread. We covered the key ingredients, step-by-step instructions, tips for swirls, variations, and storage methods. You now have the tools to bake perfectly moist mini loaves. Whether you choose to add nuts or chocolate, this recipe is sure to please. Remember, baking is fun and a little extra care goes a long way. Enjoy your baking journey and share your tasty results!

WANT TO SAVE THIS RECIPE?

Looking for a simple fall treat that brings warmth to any table? You’re in the right spot! My Mini Pumpkin Bread with Cinnamon Swirl is not just easy to make, but it’s also bursting with cozy flavors. With a rich blend of pumpkin and spices, this recipe makes perfect mini loaves that are great for sharing or enjoying by yourself. Let’s dive in and get baking!

Jump to Recipe

Ingredients

To make mini pumpkin bread with cinnamon swirl, you need some simple ingredients. Here’s what you will need:

– 1 cup pumpkin puree

– 1/2 cup vegetable oil

– 1 cup granulated sugar

– 3/4 cup packed brown sugar

– 2 large eggs, room temperature

– 1 teaspoon vanilla extract

– 1 1/2 cups all-purpose flour

– 1 teaspoon baking soda

– 1/2 teaspoon baking powder

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/2 teaspoon salt

– 1/4 teaspoon ground ginger

– 1/4 cup granulated sugar (for cinnamon swirl)

– 1 tablespoon ground cinnamon (for cinnamon swirl)

This mix of ingredients creates a warm and tasty bread. Pumpkin puree gives it that rich flavor, while the spices add a nice kick. The sugars make it sweet, and the oil keeps it moist. You can find these items in most stores. For the full recipe, look for more instructions to guide you through the baking process.

Step-by-Step Instructions

Prepping the Oven and Pans

Start by preheating your oven to 350°F (175°C). Grease your mini loaf pans well, then dust them with flour. You can also use silicone pans, which make it easy to remove the bread once it’s done.

Mixing the Wet Ingredients

In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, and brown sugar. Add the eggs and vanilla extract. Whisk until the mix is smooth and well combined. This step helps to create a rich flavor.

Combining Dry Ingredients and Creating Batter

In another bowl, sift the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, salt, and ground ginger. Mix these dry ingredients together well. Gradually add the dry mix to the pumpkin mixture. Stir gently until just combined. Avoid overmixing to keep your bread soft.

Making the Cinnamon Swirl

In a small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon. This will be your cinnamon swirl mixture. It adds a lovely flavor and aroma to the bread.

Layering the Batter

Spoon half of the pumpkin batter into the prepared pans. Spread it evenly. Next, sprinkle half of the cinnamon sugar mixture on top. Layer the remaining pumpkin batter over this, then add the rest of the cinnamon sugar. Use a knife or toothpick to swirl through the batter gently. This creates a beautiful marbled effect.

Baking Time and Cooling Process

Bake your mini loaves in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready. If the tops brown too quickly, cover them lightly with aluminum foil. After baking, let the loaves cool in the pans for 5-10 minutes. Then, transfer them to a wire rack to cool completely.

Tips & Tricks

How to Achieve a Perfect Swirl

To get the perfect swirl in your mini pumpkin bread, you need to layer the batter right. Start by spooning half of the pumpkin batter into your loaf pans. Then, sprinkle half of the cinnamon sugar mixture on top. This gives you a nice base for the swirl. Next, add the rest of the pumpkin batter, and top with the remaining cinnamon sugar. Use a knife to make gentle swirls. Don’t mix too much; you want to see the layers. This simple step turns your bread into a visual treat.

Ensuring Moisture in Mini Loaves

Moisture is key to great pumpkin bread. Use fresh pumpkin puree for the best taste, or canned if that’s what you have. Make sure your eggs are at room temperature; this helps them blend well. Also, do not overmix the batter. Stir just until combined. This keeps your bread soft and fluffy. If you want even more moisture, try adding a bit of yogurt or applesauce to the mix.

Baking Tips for Even Cooking

Baking your mini loaves evenly is crucial. Always preheat your oven to the right temperature. Place your pans in the center of the oven for even heat. If your oven tends to bake unevenly, rotate the pans halfway through baking. Keep an eye on your bread, too. If the tops brown too fast, cover them loosely with aluminum foil. This will keep them from burning while they finish baking. Follow these tips for perfectly baked mini loaves every time!

Variations

Adding Nuts or Chocolate Chips

You can make your mini pumpkin bread even better by adding nuts or chocolate chips. Walnuts or pecans give a nice crunch. They also add great flavor. Just mix in about half a cup when you combine the wet and dry ingredients. If you love chocolate, use semi-sweet or dark chocolate chips. They melt and create a sweet surprise in each bite. This makes your bread feel special and fun!

Gluten-Free Adaptations

For a gluten-free version, swap all-purpose flour for a gluten-free blend. Look for brands that include xanthan gum. This helps with the bread’s texture. You can also use almond flour or oat flour. Just keep in mind that these might change how your bread rises. It may take a bit of trial and error, but the result can be just as tasty!

Spicing It Up: Other Flavor Options

If you want to explore flavors, try adding different spices. Cardamom or allspice can give a warm twist. You can also add a splash of maple syrup for extra sweetness. Another fun choice is to mix in some orange zest. This adds a bright, fresh taste. Feel free to get creative and find what you love! Each variation can bring something new to the table.

Storage Info

Best Practices for Storing Leftovers

To keep your mini pumpkin bread fresh, let it cool completely first. Then, wrap each loaf tightly in plastic wrap. You can also place them in an airtight container. This helps keep the bread moist and tasty.

Freezing Mini Pumpkin Breads

Freezing is a great option! To freeze, wrap the cooled mini loaves in plastic wrap, then in aluminum foil. This prevents freezer burn. You can also use freezer bags. When ready to eat, thaw them in the fridge overnight or at room temperature for a few hours.

How Long They Last

When stored properly, mini pumpkin bread lasts about 3-5 days at room temperature. In the fridge, it can stay fresh for up to a week. If frozen, it can last for about 3 months. Always check for signs of spoilage before eating. Enjoy your delicious treats!

FAQs

Can I use fresh pumpkin instead of puree?

Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it to get a smooth texture. This will give your bread a fresh flavor. Just be sure to measure out one cup after mashing.

How can I tell when my mini pumpkin bread is done?

To check for doneness, insert a toothpick into the center of the bread. If it comes out clean, your bread is ready. The edges should be golden brown, and the top should spring back when gently pressed.

What can I substitute for eggs in this recipe?

You can use applesauce or mashed banana. One egg equals about 1/4 cup of applesauce or mashed banana. This will keep your bread moist and add a hint of sweetness.

How to reheat mini pumpkin bread?

To reheat, wrap the bread in foil. Place it in a 350°F oven for about 10-15 minutes. You can also use a microwave. Heat slices for about 10-15 seconds until warm.

Can I make this recipe in regular-sized loaf pans?

Yes, you can! Just adjust the baking time. A regular-sized loaf will take about 50-60 minutes to bake. Keep an eye on it and use the toothpick test for doneness.

– Full Recipe for easy reference.

In this post, we explored how to make delicious mini pumpkin bread. We covered the key ingredients, step-by-step instructions, tips for swirls, variations, and storage methods. You now have the tools to bake perfectly moist mini loaves. Whether you choose to add nuts or chocolate, this recipe is sure to please. Remember, baking is fun and a little extra care goes a long way. Enjoy your baking journey and share your tasty results!

To make mini pumpkin bread with cinnamon swirl, you need some simple ingredients. Here’s what you will need: - 1 cup pumpkin puree - 1/2 cup vegetable oil - 1 cup granulated sugar - 3/4 cup packed brown sugar - 2 large eggs, room temperature - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/4 teaspoon ground ginger - 1/4 cup granulated sugar (for cinnamon swirl) - 1 tablespoon ground cinnamon (for cinnamon swirl) This mix of ingredients creates a warm and tasty bread. Pumpkin puree gives it that rich flavor, while the spices add a nice kick. The sugars make it sweet, and the oil keeps it moist. You can find these items in most stores. For the full recipe, look for more instructions to guide you through the baking process. Start by preheating your oven to 350°F (175°C). Grease your mini loaf pans well, then dust them with flour. You can also use silicone pans, which make it easy to remove the bread once it's done. In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, and brown sugar. Add the eggs and vanilla extract. Whisk until the mix is smooth and well combined. This step helps to create a rich flavor. In another bowl, sift the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, salt, and ground ginger. Mix these dry ingredients together well. Gradually add the dry mix to the pumpkin mixture. Stir gently until just combined. Avoid overmixing to keep your bread soft. In a small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon. This will be your cinnamon swirl mixture. It adds a lovely flavor and aroma to the bread. Spoon half of the pumpkin batter into the prepared pans. Spread it evenly. Next, sprinkle half of the cinnamon sugar mixture on top. Layer the remaining pumpkin batter over this, then add the rest of the cinnamon sugar. Use a knife or toothpick to swirl through the batter gently. This creates a beautiful marbled effect. Bake your mini loaves in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready. If the tops brown too quickly, cover them lightly with aluminum foil. After baking, let the loaves cool in the pans for 5-10 minutes. Then, transfer them to a wire rack to cool completely. To get the perfect swirl in your mini pumpkin bread, you need to layer the batter right. Start by spooning half of the pumpkin batter into your loaf pans. Then, sprinkle half of the cinnamon sugar mixture on top. This gives you a nice base for the swirl. Next, add the rest of the pumpkin batter, and top with the remaining cinnamon sugar. Use a knife to make gentle swirls. Don’t mix too much; you want to see the layers. This simple step turns your bread into a visual treat. Moisture is key to great pumpkin bread. Use fresh pumpkin puree for the best taste, or canned if that's what you have. Make sure your eggs are at room temperature; this helps them blend well. Also, do not overmix the batter. Stir just until combined. This keeps your bread soft and fluffy. If you want even more moisture, try adding a bit of yogurt or applesauce to the mix. Baking your mini loaves evenly is crucial. Always preheat your oven to the right temperature. Place your pans in the center of the oven for even heat. If your oven tends to bake unevenly, rotate the pans halfway through baking. Keep an eye on your bread, too. If the tops brown too fast, cover them loosely with aluminum foil. This will keep them from burning while they finish baking. Follow these tips for perfectly baked mini loaves every time! {{image_4}} You can make your mini pumpkin bread even better by adding nuts or chocolate chips. Walnuts or pecans give a nice crunch. They also add great flavor. Just mix in about half a cup when you combine the wet and dry ingredients. If you love chocolate, use semi-sweet or dark chocolate chips. They melt and create a sweet surprise in each bite. This makes your bread feel special and fun! For a gluten-free version, swap all-purpose flour for a gluten-free blend. Look for brands that include xanthan gum. This helps with the bread's texture. You can also use almond flour or oat flour. Just keep in mind that these might change how your bread rises. It may take a bit of trial and error, but the result can be just as tasty! If you want to explore flavors, try adding different spices. Cardamom or allspice can give a warm twist. You can also add a splash of maple syrup for extra sweetness. Another fun choice is to mix in some orange zest. This adds a bright, fresh taste. Feel free to get creative and find what you love! Each variation can bring something new to the table. To keep your mini pumpkin bread fresh, let it cool completely first. Then, wrap each loaf tightly in plastic wrap. You can also place them in an airtight container. This helps keep the bread moist and tasty. Freezing is a great option! To freeze, wrap the cooled mini loaves in plastic wrap, then in aluminum foil. This prevents freezer burn. You can also use freezer bags. When ready to eat, thaw them in the fridge overnight or at room temperature for a few hours. When stored properly, mini pumpkin bread lasts about 3-5 days at room temperature. In the fridge, it can stay fresh for up to a week. If frozen, it can last for about 3 months. Always check for signs of spoilage before eating. Enjoy your delicious treats! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it to get a smooth texture. This will give your bread a fresh flavor. Just be sure to measure out one cup after mashing. To check for doneness, insert a toothpick into the center of the bread. If it comes out clean, your bread is ready. The edges should be golden brown, and the top should spring back when gently pressed. You can use applesauce or mashed banana. One egg equals about 1/4 cup of applesauce or mashed banana. This will keep your bread moist and add a hint of sweetness. To reheat, wrap the bread in foil. Place it in a 350°F oven for about 10-15 minutes. You can also use a microwave. Heat slices for about 10-15 seconds until warm. Yes, you can! Just adjust the baking time. A regular-sized loaf will take about 50-60 minutes to bake. Keep an eye on it and use the toothpick test for doneness. - Full Recipe for easy reference. In this post, we explored how to make delicious mini pumpkin bread. We covered the key ingredients, step-by-step instructions, tips for swirls, variations, and storage methods. You now have the tools to bake perfectly moist mini loaves. Whether you choose to add nuts or chocolate, this recipe is sure to please. Remember, baking is fun and a little extra care goes a long way. Enjoy your baking journey and share your tasty results!

Mini Pumpkin Bread with Cinnamon Swirl

Indulge in the cozy flavors of fall with this delightful Mini Pumpkin Bread with Cinnamon Swirl recipe! Perfectly spiced and easy to make, these mini loaves are a must-try for your autumn baking. With just a few simple ingredients, you'll create a delicious treat that's great for sharing or enjoying at home. Click to explore the full recipe and bake your way into the season with this scrumptious pumpkin delight!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree

1/2 cup vegetable oil

1 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 cup granulated sugar (for cinnamon swirl)

1 tablespoon ground cinnamon (for cinnamon swirl)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare your mini loaf pans by greasing and dusting them with flour, or use silicone mini loaf pans for easy release.

    In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk everything together until the mixture is smooth and well blended.

      In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, salt, and ground ginger. This ensures even distribution of the leavening agents and spices.

        Gradually incorporate the dry ingredients into the pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep your bread tender.

          In a small bowl, whisk together the 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon to create the cinnamon swirl mixture.

            Spoon half of the pumpkin batter into the prepared mini loaf pans, distributing it evenly among the molds. Sprinkle half of the cinnamon sugar mixture over the batter.

              Layer the remaining pumpkin batter over the cinnamon sugar. Finish by sprinkling the remaining cinnamon sugar on top. Using a knife or toothpick, gently swirl through the batter to create a marbled effect, being careful not to fully mix the layers.

                Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. If the tops of the loaves brown too quickly, lightly cover them with aluminum foil during baking.

                  After baking, remove the mini loaves from the oven and let them cool in the pans for 5-10 minutes. Then, carefully transfer them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6 mini loaves

                      - Presentation Tips: Serve the mini pumpkin breads warm, topped with a dollop of cream cheese frosting or a simple butter spread. For garnish, sprinkle a dash of cinnamon and scatter a few pumpkin seeds on top for an eye-catching finish.

                        WANT TO SAVE THIS RECIPE?

                        Leave a Comment

                        Recipe Rating