Introduction
Hey there, fellow food enthusiasts! Today, I’m excited to share with you my delightful recipe for Easy Mini Pumpkin Bread with Cinnamon Swirl. This recipe holds a special place in my heart as it never fails to bring warmth and comfort to my home, especially during the cozy autumn months. The aroma of pumpkin and cinnamon wafting through the kitchen is simply irresistible!
Now, let’s dive into why this pumpkin bread is an absolute favorite in my household and why I believe you’ll love it too.
First, let’s talk about the star of the show: the pumpkin. I make this when I have a surplus of pumpkin puree after carving jack-o’-lanterns for Halloween. It’s a fantastic way to use up the leftovers and avoid any food wastage. Plus, my family goes crazy for this because it’s incredibly moist and has the perfect balance of sweetness and spice.
When it comes to baking, I’m all about flexibility. I sometimes use a combination of whole wheat and all-purpose flour for a slightly nuttier flavor. Feel free to experiment with different types of flour to suit your taste preferences!
Ingredients
For this delightful pumpkin bread, you’ll need:
– 1 and 1/2 cups of all-purpose flour
– 1 teaspoon of baking soda
– 1/2 teaspoon of baking powder
– 1/2 teaspoon of salt
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of ground nutmeg
– 1/4 teaspoon of ground cloves
– 1/4 cup of vegetable oil
– 1/2 cup of granulated sugar
– 1/4 cup of brown sugar
– 2 large eggs
– 1 cup of pumpkin puree
– 1 teaspoon of vanilla extract
Optional: Add a handful of chopped nuts or chocolate chips for extra texture and flavor!
I sometimes use coconut oil instead of vegetable oil for a subtle tropical twist. Experiment with different oils to see what you prefer!
Directions
1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, beat together the oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
5. In a small bowl, mix together a tablespoon of sugar and a teaspoon of cinnamon to create the cinnamon swirl.
6. Pour half of the batter into the prepared loaf pan, sprinkle half of the cinnamon sugar mixture over it, then add the remaining batter and top with the rest of the cinnamon sugar.
7. Use a knife to gently swirl the batter to create a marbled effect.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
This pumpkin bread is best enjoyed slightly warm with a pat of butter. It’s a real crowd-pleaser at breakfast or as a comforting snack with a cup of coffee.
Don’t worry if the bread cracks a bit on top; it adds character and charm to the loaf!
Variations
As an avid experimenter in the kitchen, I’ve tried various twists on this recipe. One experiment that didn’t quite work out was adding too much pumpkin spice, overpowering the subtle pumpkin flavor. It’s all about finding the right balance!
Feel free to customize this recipe by adding dried fruit, like cranberries or raisins, for a burst of sweetness in every bite.
Equipment
If you don’t have a mini loaf pan, you can use a muffin tin instead to create cute individual portions of pumpkin bread. The baking time may vary slightly, so keep an eye on them as they bake!
Storage Information
Though honestly, in my house, this pumpkin bread never lasts more than a day! However, if you have leftovers, store them in an airtight container at room temperature for up to 3 days. You can also freeze slices for longer storage.
Serving Suggestions
I personally love to sprinkle a bit of powdered sugar over the pumpkin bread before serving. It adds a touch of sweetness and makes the loaf look even more inviting!
Pro Tips
Through trial and error, I’ve learned that letting the bread rest for a few hours after baking enhances the flavors and moistness. It’s worth the wait!
I once tried rushing the cooling process and ended up with a slightly gummy texture. Patience truly is key when it comes to baking!
FAQ
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Absolutely! Just make sure to cook and puree the fresh pumpkin until smooth before using it in the recipe. The flavor will be even more vibrant!
Q: Do I have to use both granulated and brown sugar?
A: While the combination of sugars adds depth to the flavor, you can use all granulated sugar if that’s what you have on hand. The bread will still turn out delicious!
Easy Mini Pumpkin Bread with Cinnamon Swirl Recipe
Delight in the warmth and comfort of this Easy Mini Pumpkin Bread with Cinnamon Swirl. Made with pumpkin puree, warm spices, and a swirl of cinnamon sugar, this moist and flavorful bread is a perfect treat for cozy autumn days.
Ingredients
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1 and 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 cup vegetable oil
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1/2 cup granulated sugar
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1/4 cup brown sugar
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2 large eggs
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1 cup pumpkin puree
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1 teaspoon vanilla extract
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Handful of chopped nuts or chocolate chips (optional)
Directions
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Preheat the oven to 350°F (175°C) and grease a mini loaf pan.
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In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
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In a separate bowl, beat oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract until well combined.
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Gradually add dry ingredients to wet ingredients, mixing until just combined.
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Mix a tablespoon of sugar and a teaspoon of cinnamon in a small bowl to create the cinnamon swirl.
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Pour half of the batter into the loaf pan, sprinkle half of the cinnamon sugar mixture, add the remaining batter, and top with the rest of the cinnamon sugar.
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Gently swirl the batter with a knife to create a marbled effect.
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely.
