why make this recipe
Cinnamon Swirl Pumpkin Bread Minis are a delightful treat that perfectly blend the warm flavors of pumpkin and cinnamon. These mini loaves are not only adorable but also easy to make and enjoy. They are great for breakfast, snacks, or as desserts. When the leaves turn and the air gets crisp, there’s nothing quite like the aroma of fresh-baked pumpkin bread to warm your home.
how to make Cinnamon Swirl Pumpkin Bread Minis
Ingredients:
- 1 cup pure pumpkin
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup cinnamon sugar (for topping)
Directions:
- Preheat the oven to 350°F (175°C) and grease a mini loaf pan.
- In a medium bowl, mix the pure pumpkin, vegetable oil, sugar, brown sugar, eggs, and vanilla until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared mini loaf pan and sprinkle the cinnamon sugar on top.
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before removing from the pan. Serve warm and enjoy!
how to serve Cinnamon Swirl Pumpkin Bread Minis
These mini loaves are best served warm, maybe with a pat of butter on top. You can also pair them with coffee or tea for a delightful afternoon snack. They make a great gift too, so consider wrapping them up for friends or family!
how to store Cinnamon Swirl Pumpkin Bread Minis
To store your leftovers, place the cooled mini loaves in an airtight container. They can be kept at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for about a week or freeze them for up to three months.
tips to make Cinnamon Swirl Pumpkin Bread Minis
- Make sure to measure the flour correctly. Too much flour can make the bread dry.
- Don’t overmix the batter. Mix until just combined to keep the bread light and fluffy.
- Experiment with different spices if you want to change the flavor slightly. Nutmeg or ginger can be great additions.
variation
You can add chocolate chips or nuts to the batter for an extra treat. If you like a stronger cinnamon flavor, consider adding more cinnamon to the cinnamon sugar topping.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin! Just make sure it’s cooked and pureed before adding it to the recipe.
Q: Is this recipe suitable for vegan diets?
A: You can make this recipe vegan by using a flax egg instead of regular eggs and a plant-based oil.
Q: Can I double the recipe?
A: Absolutely! If you want to make more mini loaves, just double all the ingredients and bake them in batches. Just ensure they bake through completely by checking with a toothpick.
Cinnamon Swirl Pumpkin Bread Minis
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a mini loaf pan.
- In a medium bowl, mix the pure pumpkin, vegetable oil, sugar, brown sugar, eggs, and vanilla until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared mini loaf pan and sprinkle the cinnamon sugar on top.
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before removing from the pan. Serve warm and enjoy!