Description
Cozy and delicious mini loaves of pumpkin bread swirled with cinnamon sugar, perfect for the fall season.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup sugar (for cinnamon swirl)
- 1 tbsp cinnamon (for cinnamon swirl)
Instructions
- Preheat the oven to 350°F (175°C) and line mini loaf pans with parchment paper.
- In a mixing bowl, combine the pumpkin puree, sugars, oil, eggs, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, mix 1/4 cup sugar and 1 tbsp cinnamon for the swirl.
- Pour half of the batter into the prepared pans, sprinkle with the cinnamon sugar mixture, add the remaining batter, and swirl gently with a knife.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For extra richness, consider spreading a thin layer of cream cheese in the middle before baking.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 180
- Sugar: 10g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg