Fall is the ideal season for cozy, spiced treats, and these Cinnamon Swirl Pumpkin Bread Minis are a fantastic way to celebrate the season. With their rich pumpkin flavor and delightful swirl of cinnamon and sugar, these mini loaves are perfect for snacking, gifting, or enjoying with a hot cup of coffee or tea.
Ingredients:
For the Pumpkin Bread:
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 ginger
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon ground nutmeg
2 large eggs
1 cup pumpkin puree
1/4 cup milk
1 teaspoon vanilla extract
For the Cinnamon Swirl:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a mini loaf pan or line with parchment paper to prevent sticking.
Prepare the Pumpkin Bread Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, milk, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Prepare the Cinnamon Swirl:
In a small bowl, mix together the granulated sugar and ground cinnamon.
Assemble the Mini Loaves:
Pour half of the pumpkin bread batter into the prepared mini loaf pans, filling each about 1/4 full. Sprinkle a layer of the cinnamon-sugar mixture over the batter. Pour the remaining batter over the cinnamon-sugar layer, filling each loaf pan about 3/4 full. Use a knife to gently swirl the batter 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. Allow the mini loaves to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve:
Slice and enjoy these delicious Cinnamon Swirl Pumpkin Bread Minis as a perfect fall treat!
Serving Tips:
Warm or Room Temperature: These mini loaves are delicious both warm and at room temperature. If you prefer them warm, briefly heat them in the microwave or oven before serving.
Pairing: Serve with a cup of coffee, tea, or hot chocolate for a cozy fall treat. They also pair well with a dollop of cream cheese or a light glaze.
Garnishing: For an extra touch, sprinkle a little more cinnamon sugar on top or drizzle with a simple glaze made from powdered sugar and milk.
Storage Tips:
Room Temperature: Store the mini loaves in an airtight container at room temperature for up to 4 days. They will stay fresh and flavorful.
Refrigeration: If you want to keep them for a longer period, you can refrigerate the mini loaves. Place them in an airtight container or wrap them tightly in plastic wrap. They will keep in the fridge for up to 1 week.
Freezing: For extended storage, freeze the mini loaves. Wrap each loaf in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, let them sit at room temperature for a few hours or heat them gently in the oven.
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FAQs:
Can I use a regular loaf pan instead of a mini loaf pan?
Yes, you can use a regular loaf pan instead of a mini loaf pan. However, the baking time will be different. For a standard loaf pan, bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to prevent overbaking.
Can I make these mini loaves ahead of time?
Absolutely! These mini loaves are great for make-ahead. You can bake them up to a week in advance and store them in an airtight container at room temperature or in the refrigerator. They also freeze well for up to 3 months—just thaw them at room temperature before serving.
Can I substitute any ingredients in this recipe?
Yes, you can make a few substitutions if needed. For a dairy-free version, use plant-based butter and milk alternatives. You can also replace granulated sugar with brown sugar for a richer flavor or use whole wheat flour for a slightly denser texture. Ensure to adjust baking times and consistency as needed.
How do I know when the mini loaves are done baking?
To check if the mini loaves are done, insert a toothpick or cake tester into the center of the loaves. If it comes out clean or with just a few crumbs, the loaves are done. If there is wet batter on the toothpick, bake for a few more minutes and test again. The tops should be golden brown and spring back when lightly touched.
Conclusion:
These mini pumpkin breads are a delightful way to embrace the flavors of fall. Their sweet, spiced aroma and the irresistible cinnamon swirl make them a must-try. Enjoy them fresh out of the oven or save them for later—they’re sure to be a hit at any fall gathering!
📖 Recipe:
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Cinnamon Swirl Pumpkin Bread Minis
- Total Time: 45 minutes
- Yield: 8 mini loaves
- Diet: Vegetarian
Description
Enjoy the ultimate fall treat with these Cinnamon Swirl Pumpkin Bread Minis. Each mini loaf is packed with rich pumpkin flavor and swirled with a sweet cinnamon-sugar blend, making them a perfect bite-sized dessert for autumn. Ideal for cozy gatherings or as a delightful snack with your favorite hot beverage.
Ingredients
For the Pumpkin Bread:
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
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
For the 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 with parchment paper.
- Prepare the Pumpkin Bread Batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree, milk, and vanilla. Gradually add dry ingredients, mixing until just combined.
- Prepare the Cinnamon Swirl: Mix granulated sugar and cinnamon in a small bowl.
- Assemble the Mini Loaves: Pour half the batter into mini loaf pans. Sprinkle with cinnamon-sugar mixture, then top with remaining batter. Use a knife to swirl the batter.
- Bake: Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Slice and enjoy!
Notes
For a dairy-free version, use plant-based butter and milk alternatives.
These mini loaves freeze well for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 mini loaves
- Calories: 180 kcal per mini loaf
