Simple Mini Pumpkin Bread with Cinnamon Swirl – homefoodkitchen
As the leaves begin to turn and the cozy scent of spice fills the air, there’s something truly magical about pumpkin season. There’s just no denying the comforting allure of homemade pumpkin bread, especially when it arrives warm from the oven with a delightful cinnamon swirl ribboned throughout. Our "Simple Mini Pumpkin Bread with Cinnamon Swirl" is effortlessly easy to make and oh-so-satisfying, perfect for those crisp autumn days when you want to fill your home with comforting aromas and cozy flavors.
If you’re searching for a recipe that captures the essence of fall while being deceptively simple, look no further! This recipe not only celebrates the seasonal bounty of pumpkin but also marries it beautifully with the warm essence of cinnamon. With just a handful of ingredients and basic tools, you’ll create delightful mini loaves that are perfect for breakfast or an afternoon snack. Let’s embrace the spirit of comfort baking together in your home kitchen!
Ingredients & Equipment
Ingredients:
- 1 large egg
- 1/2 cup white sugar
- 1/4 cup light or dark brown sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup neutral oil (such as canola)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 to 3 tbsp cinnamon-sugar mixture (use 3/4 tsp ground cinnamon per 1 tbsp sugar)
Equipment:
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Baking tray for mini loaf pans (or use a muffin tin)
- Rubber spatula
- Cooling rack
Notes:
- Pumpkin Puree: Make sure to choose pure pumpkin puree—not pumpkin pie filling!
- Cinnamon-Sugar Mixture: Mixing your own cinnamon-sugar not only saves money but allows you to adjust it to your taste!
- Mini Loaf Pans: If you don’t have mini loaf pans, you can use a muffin tin for mini pumpkin muffins instead.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). This temperature is ideal for achieving perfectly baked mini pumpkin bread with a soft center and lightly golden edges. Grease your mini loaf pans lightly with cooking spray or line them with parchment paper for easy removal later.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together one large egg, 1/2 cup of white sugar, and 1/4 cup of brown sugar until fully blended. Next, add in 1/2 cup of canned pumpkin puree, 1/4 cup of neutral oil, and 1 tsp of vanilla extract. Whisk until the mixture is smooth and creamy. The combination of sugars and pumpkin creates that rich sweetness and moist base we’d all love in a pumpkin bread.
Step 3: Mix Dry Ingredients
In another bowl, whisk together the dry ingredients: 3/4 cup of all-purpose flour, 1/2 tsp of baking powder, 1/8 tsp of baking soda, 1 1/2 tsp of pumpkin pie spice, and 1/4 tsp of salt. The spices here are what truly shine in this recipe, evoking that classic fall flavor that pairs so well with pumpkin.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are just fine! Overmixing can lead to denser bread — and we’re aiming for soft and fluffy.
Step 5: Add the Cinnamon Swirl
Here’s the fun part! Divide half of the batter into your mini loaf pans or muffin tin. Then sprinkle a layer of the cinnamon-sugar mixture (approximately 1 to 1.5 tablespoons) over the batter in each compartment. Pour in the remaining batter on top, followed by an additional sprinkle of cinnamon-sugar.
Step 6: Swirl It
Using a knife or a skewer, gently swirl the batter to incorporate the cinnamon-sugar mixture, but don’t overdo it! You want to create a beautiful marbled effect, not fully blend the layers.
Step 7: Bake to Perfection
Place your prepared pans into the preheated oven. Bake mini loaves for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you’re using a muffin tin, check around 18-20 minutes. The delightful aroma wafting through your kitchen will tell you it’s almost time to enjoy!
Step 8: Cool and Serve
Once baked, remove the pans from the oven and allow the mini pumpkin breads to cool in the pan for about 10 minutes before transferring them to a cooling rack. This wait ensures they won’t fall apart when removed.
Storage, Freezing & Make-Ahead Tips
If your mini pumpkin bread manages to last a day (they are genuinely hard to resist!), here are some handy tips for storing and freezing:
- Room Temperature: Store cooled bread in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, you can keep it in the fridge for about a week, but be aware that this may slightly alter the texture.
- Freezing: You can freeze the mini loaves wrapped tightly in plastic wrap and then in aluminum foil for up to three months. When ready to enjoy, simply thaw overnight in the refrigerator or pop it into the microwave on low for a quick reheat.
- Make-Ahead: This bread is fantastic for meal prep! Make a batch on a Sunday and enjoy it throughout the week for breakfast or snacks.
How to Use / Serve This Dish
Serving your delightful mini pumpkin bread can be as simple or as extravagant as you wish! Here are some creative ideas:
- Breakfast Idea: Slice it warm and slather with cream cheese or butter for a comforting breakfast.
- Gifts for Loved Ones: Share the joy of baking by wrapping mini loaves in cellophane or a festive bag to gift to friends or neighbors.
- Pair with Beverages: Enjoy with a hot cup of coffee, tea, or spiced cider for an ultimate autumn treat.
- Top it Off: Add a drizzle of maple glaze or a dollop of whipped cream for an indulgent dessert option.
FAQ Section
1. Can I use homemade pumpkin puree?
Absolutely! Fresh pumpkin puree works perfectly. Just ensure it’s cooked down until soft and blended until smooth.
2. How long does this mini pumpkin bread last?
When stored properly at room temperature, it lasts about 3 days. If refrigerated, up to a week.
3. Can I swap the sugars for alternatives?
You can try using coconut sugar or a sugar substitute if you’re looking for a healthier option, but the flavor may vary slightly.
4. What if I’m gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check if your baking powder and other ingredients are gluten-free as well.
5. Can I add nuts or chocolate chips?
Definitely! Feel free to fold in some chopped pecans, walnuts, or chocolate chips into the batter for added texture and flavor.
Final Thoughts / Encouragement
Baking has this incredible ability to bring comfort, warmth, and joy into our lives—especially when it centers around beloved flavors like pumpkin and cinnamon. Our "Simple Mini Pumpkin Bread with Cinnamon Swirl" not only embodies the cozy nature of the season but allows you to effortlessly create something nostalgic and heartwarming right in your kitchen.
So grab those ingredients and embrace the delightful process of baking this lovely treat. We invite you to give it a try, share it with your family, and make it a new autumn tradition! Don’t forget to let us know how your mini pumpkin breads turned out, and share the love of home cooking by passing along this recipe to your friends. Happy baking!
Simple Mini Pumpkin Bread with Cinnamon Swirl
Ingredients
Wet Ingredients
- 1 large egg
- ½ cup white sugar
- ¼ cup light or dark brown sugar
- ½ cup canned pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- ¼ cup neutral oil Can use canola oil.
- 1 tsp vanilla extract
Dry Ingredients
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- 1 ½ tsp pumpkin pie spice
- ¼ tsp salt
Cinnamon Swirl
- 2 to 3 tbsp cinnamon-sugar mixture Use 3/4 tsp ground cinnamon per 1 tbsp sugar to make your own.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease mini loaf pans or line them with parchment paper.
Mix Wet Ingredients
- In a large mixing bowl, whisk together the egg, white sugar, and brown sugar until blended.
- Add the pumpkin puree, neutral oil, and vanilla extract, whisking until smooth.
Mix Dry Ingredients
- In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Combine Mixtures
- Gradually fold the dry ingredients into the wet mixture until just combined, without overmixing.
Add Cinnamon Swirl
- Divide half of the batter into the prepared mini loaf pans. Sprinkle with 1 to 1.5 tablespoons of cinnamon-sugar.
- Pour the remaining batter on top and add another sprinkle of cinnamon-sugar.
Swirl & Bake
- Gently swirl the batter with a knife or skewer to create a marbled effect.
- Bake for 25-30 minutes for mini loaves or 18-20 minutes for muffins, until a toothpick comes out clean.
Cool & Serve
- Remove the bread from the oven and let cool in the pans for about 10 minutes before transferring to a cooling rack.
