Description
Delightful mini loaves capturing the essence of fall with sweet pumpkin and warm spices, perfect for any occasion.
Ingredients
Scale
- 1 cup pure pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup sugar mixed with 1 tablespoon cinnamon (for swirl topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Grab your mini loaf pans and grease them with cooking spray or butter.
- In a large mixing bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In a separate bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry mixture to the wet mixture, stirring gently.
- In a small bowl, mix the 1/4 cup of sugar with 1 tablespoon of cinnamon for the swirl mixture.
- Pour half of the batter into the prepared mini loaf pans, sprinkle half of the cinnamon sugar mixture, then pour remaining batter, and sprinkle the rest of the cinnamon-sugar mixture.
- Use a knife or skewer to swirl through the batter gently.
- Pop the pans into the oven and bake for about 25-30 minutes.
- Remove from the oven and let cool for about 10-15 minutes before transferring to a wire rack.
Notes
For a fun twist, add chocolate chips, nuts, or dried cranberries to the batter. This recipe is also easily adjustable for gluten-free diets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin bread, fall recipe, cinnamon, quick bread, mini loaves