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Mini Pumpkin Bread with Cinnamon Swirl

Mini Pumpkin Bread with Cinnamon Swirl
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Mini Pumpkin Bread with Cinnamon Swirl is a cozy and flavorful autumn treat featuring moist pumpkin bread enhanced with a luscious cinnamon swirl. Perfectly portioned into mini loaves, this recipe balances sweet spice with rich pumpkin flavor, ideal for breakfast, snacks, or dessert. Easy to make and versatile, it’s great for gifting or enjoying with coffee or tea.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon (plus 1 tablespoon for the swirl)

Wet Ingredients

  • 1 cup pumpkin puree (canned or fresh)
  • 1 cup brown sugar, divided (3/4 cup for batter, 1/4 cup for cinnamon swirl)
  • 2 large eggs (or 2 flax eggs for vegan option)
  • 1/2 cup melted butter or oil (such as coconut oil for vegan option)
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • 1 tablespoon ground cinnamon
  • 1/4 cup brown sugar
  • 2 tablespoons melted butter or oil

Optional Additions

  • 1/2 cup chopped walnuts or pecans (for nutty variation)
  • Maple syrup (to replace some sugar in the swirl for maple cinnamon variation)
  • Melted dark chocolate for drizzle

Instructions

  1. Prepare Your Ingredients: Gather all ingredients. Preheat your oven to 350°F (175°C). Grease mini loaf pans or line them with parchment paper to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and 2 teaspoons ground cinnamon to evenly distribute spices and leavening agents.
  3. Combine Wet Ingredients: In a large bowl, beat pumpkin puree, 3/4 cup brown sugar, eggs, melted butter or oil, and vanilla extract until smooth and creamy.
  4. Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the bread tender.
  5. Prepare the Cinnamon Swirl: In a small bowl, mix together 1 tablespoon cinnamon, 1/4 cup brown sugar, and 2 tablespoons melted butter or oil to form a thick, spreadable mixture.
  6. Layer and Swirl the Batter: Fill mini loaf pans halfway with pumpkin batter. Spoon the cinnamon swirl mixture over the batter, then add the remaining pumpkin batter on top. Use a knife or toothpick to gently swirl the cinnamon through the batter, creating ribbons of flavor.
  7. Bake and Cool: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let mini loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Use room temperature eggs and butter/oil to help the batter mix more uniformly.
  • Do not overmix the batter to maintain a tender, fluffy texture.
  • Use a toothpick or skewer to create defined cinnamon swirls without fully blending them into the batter.
  • Check for doneness 5 minutes before the suggested baking time by testing with a toothpick.
  • Freshly ground cinnamon provides the most aromatic and vibrant flavor.
  • Leftover breads can be stored at room temperature up to 3 days or refrigerated up to 1 week.
  • Mini loaves freeze well for up to 3 months; thaw overnight in the refrigerator before reheating.
  • Reheat slices in a toaster oven or microwave for 15-20 seconds for fresh-baked softness.

Nutrition

Keywords: pumpkin bread, mini loaves, cinnamon swirl, fall recipe, pumpkin spice, gluten-free pumpkin bread, autumn baking

Find it online: https://marygourmet.com/mini-pumpkin-bread-with-cinnamon-swirl/