![- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 3/4 cup brown sugar - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract These main ingredients set the base for the mini pumpkin bread. Canned pumpkin puree brings a warm, rich flavor and moisture. Vegetable oil keeps the bread tender and soft. Brown sugar adds depth, while granulated sugar gives a nice sweetness. Eggs help bind everything together, and vanilla extract brings a lovely aroma. - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt The dry ingredients are just as important. All-purpose flour provides structure. Baking powder and baking soda help the bread rise. Ground cinnamon, nutmeg, and ginger add warm spices that create a cozy feel. Salt boosts flavor and balances the sweetness. - 1/4 cup granulated sugar - 2 teaspoons ground cinnamon The cinnamon swirl components make this bread special. Mixing granulated sugar with ground cinnamon creates a sweet and spicy layer. This swirl adds a beautiful marbled effect and a burst of flavor in every bite. For the full recipe, check out the [Full Recipe]. Enjoy making this delightful mini pumpkin bread! - Preheat oven to 350°F (175°C). - Prepare mini loaf pan by greasing it or lining it with parchment paper. - In a mixing bowl, combine: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 3/4 cup brown sugar - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Whisk these together until smooth. - In a separate bowl, whisk together: - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - Make sure they mix evenly. - Gently fold the dry mixture into the wet mixture. - Stir until just combined; some lumps are okay. - In a small bowl, mix: - 1/4 cup granulated sugar - 2 teaspoons ground cinnamon - This creates a sweet swirl for your bread. - Pour half of the pumpkin batter into the prepared pan. - Sprinkle half of the cinnamon-sugar mix over the batter. - Pour the rest of the batter on top. - Then, add the remaining cinnamon-sugar mix. - Use a knife to swirl the mix into the batter in a figure-eight motion. - Place the loaf pan in the oven and bake for 25-30 minutes. - Check with a toothpick; it should come out clean. For the full recipe, please refer to the previous sections. To keep your mini pumpkin bread moist, do not overmix. Mixing too much can create tough bread. When you add the dry mix to the wet mix, stir gently. A few lumps in the batter are okay. This will help maintain a light and fluffy texture. Swirling the cinnamon mix is key to a beautiful look. After layering the batter and cinnamon sugar, use a knife. Gently swirl in a figure-eight motion. This creates the perfect marbled effect. Avoid going too deep, or you might mix it all together. Focus on the top layer to keep the swirl visible. To check if your bread is done, use a toothpick. Insert it in the center; it should come out clean. If the toothpick has wet batter, bake a few more minutes. Keep an eye on the time, as different ovens may bake unevenly. Adjust your bake time if needed. Enjoy your perfectly baked mini pumpkin bread! {{image_2}} You can make this mini pumpkin bread even more fun. Adding chocolate chips or nuts gives a nice crunch. Use about 1/2 cup of your favorite nuts or chips. Mix them in just before pouring the batter into the pan. You can also try different spices like allspice or cloves. These can add warmth and depth to the flavor. If you want a healthier treat, switch the sugars. Use honey or maple syrup instead of brown and granulated sugar. You can replace the vegetable oil with applesauce for a lighter option. This keeps the bread moist while cutting down on fat. For those who need gluten-free options, you have choices! You can use a gluten-free all-purpose flour mix. Make sure it has a good binding agent like xanthan gum. This will help the bread hold together well. You might also try almond flour or coconut flour for different flavors. Each flour gives a unique taste and texture to your mini pumpkin bread. For the full recipe, check out the detailed instructions above. To keep your mini pumpkin bread fresh at room temperature, place it in an airtight container. This helps retain moisture and flavor. Make sure to cool the bread completely before sealing it up. It can last for about 3 to 4 days. If you want to enjoy it longer, store it in the fridge. Just know that it may dry out a bit faster. If you want to save some mini pumpkin bread for later, freezing is a great option. Wrap each loaf tightly in plastic wrap or aluminum foil. Then, place the wrapped loaves in a freezer bag. Label the bag with the date for easy tracking. You can freeze the bread for up to 3 months. When you're ready to enjoy it, simply remove a loaf from the freezer and let it thaw in the fridge overnight. To warm up your mini pumpkin bread, preheat your oven to 350°F (175°C). Remove the bread from its wrapping and place it on a baking sheet. Heat it for about 10 to 15 minutes or until warm throughout. If you're in a hurry, a microwave works too! Just heat a slice for about 15 to 20 seconds. Enjoy it fresh and warm for the best taste! Mini pumpkin bread lasts about 3 to 5 days at room temperature. Store it in an airtight container. If you want it to last longer, you can freeze it. In the freezer, it can last up to 3 months. Just make sure to wrap it well before freezing. Yes, you can use fresh pumpkin! Roast the pumpkin until soft, then puree it. Make sure to drain any excess water. This keeps the bread from being too wet. Fresh pumpkin gives a nice, bright flavor to the bread. Mini pumpkin bread is great on its own or with spreads. I love cream cheese or butter. You can also serve it with a hot drink. Coffee or tea pairs well with the warm spices. It makes a lovely breakfast or snack. Yes, you can substitute eggs if needed. Use 1/4 cup of applesauce or mashed banana for each egg. This keeps the bread moist. You can also use flaxseed meal mixed with water. Just mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes before adding it to the mix. Absolutely! Doubling the recipe is easy. Just multiply each ingredient by two. Keep the baking time the same, but check for doneness. Larger loaves may take a few extra minutes to bake. If you don’t have a mini loaf pan, use a regular loaf pan. Just adjust the baking time. You can also use muffin tins to make pumpkin muffins. Each muffin will bake faster, about 15 to 20 minutes. Check them with a toothpick for doneness. For the full recipe, click here. This blog post covered how to make delicious mini pumpkin bread. We explored the key ingredients, including pumpkin puree, sugars, and spices. You learned step-by-step instructions, from prepping the oven to baking. Tips helped ensure moisture and perfect swirling. Variations offered creative ideas, while storage advice lets you enjoy it later. Mini pumpkin bread is easy to make and so tasty. Try different flavors and have fun! Your baking journey starts now!](https://toastedrecipes.com/wp-content/uploads/2025/07/3aaaa3fa-77ec-4b33-87ec-bd269b22be94-300x300.webp)
Mini Pumpkin Bread with Cinnamon Swirl
Indulge in the deliciousness of mini pumpkin bread with cinnamon swirl! This easy recipe combines the warmth of pumpkin and spices, creating a moist treat that's perfect for breakfast or snacks. In just 45 minutes, you can whip up four mini loaves that will delight your taste buds. Ready to bake a cozy fall favorite? Click through to explore the full recipe and bring this tasty creation to your kitchen!