This mini pumpkin bread is a cozy treat that comes packed with warm pumpkin flavor and a delightful cinnamon swirl. It’s perfect for sharing or enjoying solo with a cup of tea!
I love how easy this bread is to whip up! Just mix, swirl, and bake. Plus, the smell wafting through the kitchen is like a hug in the air. Don’t forget to sneak a slice warm! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is great for convenience. If you have fresh pumpkin, roast it, puree, and use it instead. Just make sure it’s well-drained.
Vegetable Oil: This adds moisture, but you can substitute with melted coconut oil or applesauce for a healthier twist. Applesauce can also enhance the bread’s sweetness.
Flour: All-purpose flour is standard for this recipe. You can use whole wheat flour for a heartier texture, or a gluten-free mix if needed—just check if substitutions require additional liquid.
Spices: The blend of spices really adds depth. If you don’t have one of them, feel free to skip it or use a pumpkin pie spice mix, which combines many of these flavors.
How Do I Mix the Batter Without Overmixing?
Mixing gently is key to a light bread. Overmixing develops gluten, leading to a denser texture. Here’s how to do it:
- Combine the wet ingredients first until smooth.
- Gradually add the dry mixture to the wet, folding it in with a spatula.
- Stop mixing as soon as you can’t see any dry flour. It’s okay if a few lumps remain!
How Can I Get a Beautiful Cinnamon Swirl?
Creating the swirl is simple! Here’s how to make sure it turns out beautiful:
- Layer half the pumpkin batter in the pan, then drizzle half the cinnamon mixture over it.
- Add the remaining batter on top, then the rest of the cinnamon swirl.
- Use a knife or skewer to gently swirl it in—just a few times will do! You want a marbled look, not fully mixed.
With these tips, your mini pumpkin bread will be a delightful treat, perfect for any occasion! Enjoy baking!
Mini Pumpkin Bread With Cinnamon Swirl
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For the Cinnamon Swirl:
- 1/4 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 tablespoon melted butter
Time Needed:
This delicious mini pumpkin bread recipe takes about 15 minutes for prep and about 20-25 minutes for baking. After that, you’ll want to let it cool for about 10 minutes before enjoying.
Step-by-Step Instructions:
1. Prepping the Oven:
First, preheat your oven to 350°F (175°C). This step is important so the bread bakes evenly. Grease a mini loaf pan or use a muffin tin, lining them with paper liners if you like for easy removal.
2. Mixing the Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs. Whisk these together until everything is nice and smooth—this will create your moist base for the bread.
3. Combining the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger). This will ensure there are no lumps and that the spices are evenly distributed.
4. Bringing It All Together:
Now it’s time to mix! Gradually add the dry ingredients into the wet mixture. Stir gently, just until everything is combined. It’s okay if the batter is a little lumpy—overmixing will make the bread dense, and we want it fluffy!
5. Making the Cinnamon Swirl:
In a small bowl, prepare your cinnamon swirl by mixing together the brown sugar, ground cinnamon, and melted butter. This will create a sweet and spiced addition that makes your bread special!
6. Layering the Batter and Swirl:
Spoon half of the pumpkin batter evenly into your prepared mini loaf pan or muffin cups. Next, drizzle half of the cinnamon swirl mixture over this layer. Then, add the remaining batter on top and finish with the last of the cinnamon swirl mixture on top.
7. Creating the Swirl Effect:
With a knife or skewer, gently swirl the cinnamon mixture into the batter for that beautiful marbled effect. Don’t overdo it—just a few gentle swirls should suffice!
8. Baking Time:
Place your pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The mini loaves may take slightly less time than muffins, so keep an eye on them!
9. Cooling Down:
Once baked, let the bread cool in the pan for about 10 minutes. After that, remove them from the pan and let them cool completely on a wire rack if you have one.
10. Enjoying Your Treat:
These mini pumpkin breads are delightful warm or at room temperature. They’re perfect for sharing, gifting, or simply enjoying as a treat for yourself. Happy baking!
This recipe yields several mini loaves or muffins that are not only flavorful but also perfect for any fall occasion!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can absolutely use fresh pumpkin! Roasting a small pumpkin and pureeing it works great, just make sure it is well-drained to ensure the right consistency in the batter.
How Do I Store Leftover Mini Pumpkin Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw overnight in the fridge before enjoying!
Can I Substitute Ingredients in this Recipe?
Definitely! You can replace vegetable oil with melted coconut oil or even applesauce for a healthier version. All-purpose flour can be substituted with whole wheat flour or a gluten-free mix depending on your dietary needs.
How Can I Adjust the Sweetness of the Bread?
If you prefer less sweetness, you can reduce the granulated and brown sugar by 1/4 cup combined. Keep in mind that this may slightly affect the moisture, so consider adding a little extra pumpkin puree if you reduce a lot of sugar!
Feel free to ask if you have more questions while preparing your mini pumpkin bread! Enjoy your baking! 🎃🍞
