Simple Mini Pumpkin Bread with Cinnamon Swirl – homefoodkitchen

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One crisp autumn morning, I found myself in a cozy kitchen, the scent of cinnamon and pumpkin wafting through the air, wrapping me in a warm embrace. Inspired by the vibrant autumn leaves falling outside my window, I decided to experiment with a mini pumpkin bread recipe. With each swish of the spatula and sprinkle of spices, my heart danced with joy as I created this small loaf of delight. The first bite was pure bliss – soft, moist, and bursting with warm spices, it felt like a warm hug from an old friend. Since that moment, this Simple Mini Pumpkin Bread with Cinnamon Swirl has become a cherished staple not only for myself but also for every guest who has stepped through my door. I’m excited to share it with you because I just know you’ll love it too!

Why You’ll Love This Recipe

• Quick and Easy: Just a handful of simple ingredients and minimal prep time ensure you can whip these up in no time.
• Flavorful Bliss: The rich pumpkin blend harmonizes beautifully with a sweet, swirling cinnamon sugar—what’s not to love?
• Crowd-Pleasing Treat: Whether it’s for breakfast, dessert, or a cozy snack, these mini loaves are sure to delight family and friends.
• Perfectly Portion-Sized: Mini loaves mean perfect portions for sharing, gifting, or indulging—all without the guilt!
• Healthy Twist: Packed with pumpkin, this recipe offers vitamins and fiber while still tempting your sweet tooth.

Ingredients

• 1 large egg – The foundation of your batter! You want it at room temperature for optimal mixing.
• 1/2 cup white sugar – This adds sweetness and a delightful texture. You could use coconut sugar for a healthier alternative!
• 1/4 cup light or dark brown sugar – The molasses rich flavor enhances moisture and gives depth to the sweetness.
• 1/2 cup canned pumpkin puree – Not only is it a star ingredient, but it also lends moisture and a nutritional boost.
• 1/4 cup neutral oil (such as canola) – A light oil helps your bread stay tender and moist. Feel free to use melted coconut oil for a unique flavor!
• 1 tsp vanilla extract – A splash of vanilla brings warmth and complexity to the flavor profile.
• 3/4 cup all-purpose flour – The base for the bread! Make sure to measure correctly for the perfect texture.
• 1/2 tsp baking powder – This helps your mini loaves rise beautifully.
• 1/8 tsp baking soda – Just a pinch of this helps activate any acidity within the pumpkin.
• 1 1/2 tsp pumpkin pie spice – A magical blend that captures fall’s essence; feel free to mix your own if you’re feeling adventurous!
• 1/4 tsp salt – A must for balancing sweet flavors!
• 2 to 3 tbsp cinnamon-sugar mixture – Just combine 3/4 tsp ground cinnamon with each tablespoon of sugar. This dreamy swirl elevates your bread from good to absolutely heavenly.

Full recipe card is below.

How to Make It

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease your mini loaf pan (or line it with parchment paper) to ensure those loaves slide right out after baking! The anticipation of the warm scent filling your kitchen starts now!

Step 2: Mix Wet Ingredients

In a mixing bowl, whisk together the egg, white sugar, brown sugar, pumpkin puree, oil, and vanilla extract until everything is thoroughly combined and smooth. The colors blend to a dreamy orange hue—just wait until you smell this!

Step 3: Whisk Dry Ingredients

In another bowl, mix the flour, baking powder, baking soda, pumpkin pie spice, and salt. This ensures even distribution of the leavening agents and spices, setting you up for a lovely rise and flavor.

Step 4: Combine the Mixtures

Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Be careful not to overmix; we want to keep that lovely tender crumb!

Step 5: Add Cinnamon-Sugar Swirl

Pour half of the batter into the prepared loaf pan, then sprinkle half of your cinnamon-sugar mixture over it. Add the remaining batter on top, finishing with another sprinkle of the cinnamon sugar. The anticipation of that cinnamon swirl during baking is just divine!

Step 6: Bake Away!

Pop your mini loaf pan into the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will soon be enveloped in enchanting aromas that beckon family and friends to investigate!

Step 7: Cool and Enjoy

Allow the pumpkin bread to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This is the moment to admire your creations before slicing into them!

Pro Tips for Success

• Room Temperature Ingredients: Ensure your egg and puree are at room temperature for a smoother batter!
• Don’t Overmix: A light hand with the mixing helps your bread stay fluffy and tender.
• Use Fresh Spices: Freshly ground spices can elevate your flavors tremendously!
• Check for Doneness: Ovens can vary, so start checking a few minutes early to avoid over-baking.
• Customize with Add-ins: Toss in some chocolate chips or chopped nuts for an extra treat!

Flavor Variations

• Nutty Delight: Add 1/2 cup of walnuts or pecans for a delightful crunch.
• Chocolate Lovers: Fold in a half cup of chocolate chips for a rich treat.
• Maple Swirl: Swap some sugar for maple syrup and add a touch of maple extract for a seasonal twist.
• Spice it Up: Add a pinch of cayenne for a zesty kick!

Serving Suggestions

Pair your mini pumpkin bread with a dollop of cream cheese spread, a sprinkle of powdered sugar, or even a scoop of vanilla ice cream for a cozy dessert vibe. Enjoy a slice with a cup of spiced chai or rich coffee for the ultimate autumn afternoon treat!

Make-Ahead & Storage

You can prepare the batter a day in advance and store it in the fridge until you’re ready to bake. Once baked, your lovely mini loaves will stay fresh in an airtight container at room temperature for up to 3 days.

Leftovers

If you’re faced with leftovers (how can that be?), try crumbling leftover pieces over oatmeal, yogurt, or turning them into delectable French toast!

Freezing

Yes, absolutely! Wrap your cooled mini loaves tightly in plastic wrap, then place them in a freezer-safe bag. They freeze beautifully for up to 3 months. Perfect for impromptu gatherings!

Reheating

For a delightful warm treat, pop your individual slices in the microwave for 15-20 seconds. If you prefer a crispy crust, reheat in a skillet over medium heat for a couple of minutes.

FAQs

Can I use fresh pumpkin instead of canned?
Absolutely! Be sure to cook and puree it until smooth, adjusting moisture as needed.

What if I don’t have pumpkin pie spice?
No problem! Mix a blend of ground cinnamon, nutmeg, ginger, and allspice in their place.

Can I make these gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking blend.

How can I make these more decadent?
A drizzle of caramel sauce on each slice elevates this mini pumpkin bread to a truly luxurious dessert!

Final Thoughts

As the leaves turn golden and the air grows crisp, there’s nothing quite like the rustic aroma of a warm loaf of pumpkin bread to transform your home into a haven of coziness. Embrace the spirit of the season, roll up your sleeves, and let this Simple Mini Pumpkin Bread with Cinnamon Swirl become part of your own family traditions. Celebrate each slice, share them with loved ones, and enjoy those tender moments in life. Happy baking, my friend! 🍂❤️

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