Description
These Cinnamon Swirl Pumpkin Bread Minis are moist, tender, and perfectly spiced with warm cinnamon, nutmeg, and ginger. Featuring a lovely cinnamon-sugar swirl throughout each mini loaf, they’re ideal for breakfast, snack time, or a cozy fall treat. Made with pumpkin puree and classic fall spices, these bite-sized breads offer a delightful blend of sweetness and spice in every bite.
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 with parchment paper to prevent sticking.
- Prepare the Pumpkin Bread Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, beat the softened butter and 1 cup granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree, milk, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid over-mixing.
- Prepare the Cinnamon Swirl: In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon, stirring to mix thoroughly.
- Assemble the Mini Loaves: Pour half of the pumpkin bread batter into the prepared mini loaf pans. Evenly sprinkle the cinnamon-sugar mixture over the batter. Top with the remaining batter and use a knife to create a swirling pattern by gently swirling the two layers together.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the minis to cool in the pan for 10 minutes.
- Cool and Serve: Transfer the pumpkin bread minis to a wire rack and let them cool completely before slicing and enjoying.
Notes
- Ensure not to over-mix the batter to keep the bread tender.
- You can substitute pumpkin puree with canned pumpkin if fresh is not available.
- Adjust spices according to your preference for more or less warmth.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These minis freeze well; wrap tightly and freeze for up to 2 months.
