Name: Mini Pumpkin Bread with Cinnamon Swirl Recipe
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 cup vegetable oil; 1 cup granulated sugar; 1/4 cup packed brown sugar; 2 large eggs; 1 cup canned pumpkin puree (not pumpkin pie filling); 1/4 cup milk; 1 tsp vanilla extract; 1/4 cup granulated sugar; 1 tbsp ground cinnamon

Ingredients

Scale

For the Pumpkin Bread:

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup vegetable oil
1 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1/4 cup milk
1 tsp vanilla extract

For the Cinnamon Swirl:

1/4 cup granulated sugar
1 tbsp ground cinnamon

Instructions

Preheat the Oven: Set to 350°F (175°C). Grease and flour four mini loaf pans or line with parchment.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
Combine Wet Ingredients: In a large bowl, whisk oil, both sugars, eggs, pumpkin puree, milk, and vanilla until smooth.
Combine Wet and Dry: Gently stir the dry mix into the wet mix until just combined. Don’t overmix.
Make the Swirl Mix: Stir the granulated sugar and cinnamon in a small bowl.
Layer the Batter: Spoon a layer of batter into each mini loaf pan, sprinkle with swirl mix, then add more batter and another swirl layer. Finish with a final layer of batter.
Bake: Place in the oven and bake for 28–32 minutes or until a toothpick comes out clean.
Cool: Let the loaves rest in pans for 10 minutes, then remove to a rack to cool completely.

Notes

Make sure your pumpkin puree is 100% pure pumpkin—not pumpkin pie mix. Also, don’t overmix the batter; it’ll toughen up your bread.