Description
These Cinnamon Swirl Pumpkin Bread Minis are perfect for a cozy treat. Moist pumpkin bread is swirled with a cinnamon-sugar mixture, then baked in mini loaf pans for individual servings. They combine warm spices and pumpkin puree into a tender, flavorful quick bread, ideal for fall breakfasts or snacks.
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 the Pumpkin Bread Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, beat the softened butter and 1 cup granulated sugar until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the pumpkin puree, milk, and vanilla extract. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Prepare the Cinnamon Swirl: In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon and stir well to create the cinnamon-sugar mixture.
- Assemble the Mini Loaves: Pour half of the 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 to gently swirl the batter layers together to create a cinnamon swirl effect.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the mini loaves cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Serve: Once cooled, slice and enjoy these moist and fragrant Cinnamon Swirl Pumpkin Bread Minis, perfect as a delightful snack or breakfast treat.
Notes
- You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version, but results may vary.
- Ensure the butter is softened, not melted, for proper texture.
- Use fresh pumpkin puree or canned 100% pumpkin puree for best flavor.
- For extra moistness, adding a tablespoon of oil or a splash of buttermilk can enhance texture.
- Store baked bread minis in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
