Description
These Cinnamon Swirl Pumpkin Bread Minis are perfectly moist and flavorful, featuring a warm blend of pumpkin puree and autumn spices with a delicious cinnamon sugar swirl throughout. Baked in mini loaf pans, they make for an ideal single-serving treat perfect for breakfast, snack time, or dessert during the cozy fall season.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a mini loaf pan or line it with parchment paper to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
- Mix Wet Ingredients: In a large bowl, use a mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree, milk, and vanilla extract until combined.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients while mixing on low speed, just until the batter is combined. Avoid overmixing to keep the bread tender.
- Prepare Cinnamon Swirl: In a small bowl, mix together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon until evenly blended.
- Assemble Mini Loaves: Pour half of the pumpkin bread batter evenly into the prepared mini loaf pans. Sprinkle the cinnamon sugar mixture evenly over the batter. Top with the remaining batter. Use a knife or skewer to gently swirl the batter and cinnamon sugar together to create a marbled effect.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake to maintain moistness.
- Cool: Allow the mini loaves to cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely before slicing.
- Serve: Slice and enjoy these moist, spiced pumpkin bread minis as a delicious snack or breakfast treat.
Notes
- Make sure your butter is softened to room temperature to achieve a smooth batter.
- Do not overmix the batter to keep the loaves tender and moist.
- You can substitute milk with a plant-based milk to make this recipe dairy-free.
- If you don’t have pumpkin puree, canned pumpkin can be used.
- Using parchment paper makes it easier to remove the mini loaves from the pan without breaking.
