Ingredients
- All-purpose flour: 1 1/2 cups
- Pumpkin puree: 1 cup
- Granulated sugar: 1 cup
- Vegetable oil: 1/2 cup
- Eggs: 2 large
- Baking soda: 1 teaspoon
- Pumpkin pie spice: 1 teaspoon
- Cinnamon: 1 tablespoon (for swirl)
- Brown sugar: 2 tablespoons (for swirl)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a mini loaf pan (or use cupcake liners).
- Step 2: In a large bowl, whisk together the flour, baking soda, and pumpkin pie spice.
- Step 3: In a separate bowl, combine pumpkin puree, sugar, oil, and eggs. Mix well.
- Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Step 5: In a small bowl, mix together cinnamon and brown sugar for the swirl.
- Step 6: Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture on top. Pour remaining batter over the cinnamon sugar. Sprinkle with remaining cinnamon sugar. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- To keep these mini loaves extra moist, store them in an airtight container at room temperature for up to 3 days.
- A quick zap in the microwave for 15-20 seconds will make each slice warm and extra comforting.
- Serve these adorable breads with a dollop of cream cheese frosting or a sprinkle of powdered sugar for a delightful treat.
- Don't overmix the batter after adding the wet ingredients – a few streaks are okay and will result in a tender, not tough, bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American