Cinnamon Swirl Pumpkin Bread Minis (Print Version)

Ingredients:

01 - 3/4 cup pumpkin puree.
02 - 1/2 cup granulated sugar.
03 - 1/4 cup brown sugar, packed.
04 - 1/4 cup unsalted butter, melted.
05 - 1 large egg.
06 - 1 teaspoon vanilla extract.
07 - 1 cup all-purpose flour.
08 - 1/2 teaspoon baking soda.
09 - 1/4 teaspoon baking powder.
10 - 1/2 teaspoon ground cinnamon.
11 - 1/4 teaspoon salt.
12 - 1/4 cup cinnamon sugar mixture (for swirl).

Instructions:

01 - Preheat the oven to 350°F (175°C) and grease mini loaf pans.
02 - In a bowl, whisk together pumpkin puree, granulated sugar, brown sugar, melted butter, egg, and vanilla extract.
03 - In a separate bowl, combine flour, baking soda, baking powder, ground cinnamon, and salt.
04 - Gradually mix the dry ingredients into the wet mixture until fully combined.
05 - Pour half of the batter into the mini loaf pans.
06 - Sprinkle the cinnamon sugar mixture on top, then add the remaining batter over it.
07 - Use a knife to gently swirl the cinnamon mixture into the batter.
08 - Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Notes:

01 - For extra moistness, store the bread in an airtight container overnight before serving.
02 - Add chopped nuts or chocolate chips for a fun twist!.

Back