Description
Mini pumpkin bread with a sweet cinnamon swirl, perfect for fall baking.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- For the cinnamon swirl: 1/4 cup brown sugar + 1 tsp cinnamon
Instructions
- Preheat oven to 350°F. Grease a mini loaf pan.
- Mix pumpkin, oil, eggs, and vanilla in a bowl.
- In another bowl, whisk flour, sugar, baking soda, salt, and spices.
- Combine wet and dry ingredients until just mixed.
- In a small bowl, mix brown sugar and cinnamon for the swirl.
- Pour half the batter into the pan, sprinkle with cinnamon swirl, then add remaining batter.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool before slicing.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For extra flavor, add chopped nuts or chocolate chips.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
