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
