Description

These Cinnamon Swirl Pumpkin Bread Minis are a delightful treat perfect for fall baking. Moist pumpkin bread with a swirl of cinnamon sugar makes for a cozy and flavorful dessert or snack.

Ingredients

Main Bread:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract

Cinnamon Swirl:

1/4 cup brown sugar
1 1/2 teaspoons ground cinnamon

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Instructions

Preheat oven to 350°F (175°C) and grease a mini loaf pan or line with parchment.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, mix pumpkin puree, oil, eggs, both sugars, and vanilla until smooth.
Gradually stir dry ingredients into wet until just combined—do not overmix.
In a small bowl, mix the cinnamon swirl ingredients.
Fill each mini loaf pan halfway with batter, sprinkle a layer of cinnamon swirl mixture, then top with remaining batter.
Swirl gently with a knife or toothpick.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Perfect for gifting or freezing.
Add chopped nuts or mini chocolate chips for extra texture and flavor.
Makes 4–6 mini loaves depending on pan size.