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 ginger
- 1/4 tsp ground cloves
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/4 cup milk or buttermilk
For the cinnamon swirl:
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F. Grease or line 4–6 mini loaf pans.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, mix granulated sugar, brown sugar, eggs, pumpkin, oil, vanilla, and milk until smooth.
- Gently stir dry ingredients into wet mixture just until combined.
- Mix cinnamon swirl ingredients in a small bowl.
- Spoon some batter into mini loaf pans, sprinkle cinnamon sugar mixture, then add more batter and swirl gently with a knife.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans for a few minutes, then transfer to wire rack to cool completely.
Notes
- Add nuts or chocolate chips for texture and sweetness.
- Top with glaze or powdered sugar if desired.
- Use cream cheese swirl for a decadent variation.
- Sub fresh pumpkin purée if well-drained and mashed.
- Mini loaves freeze well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini loaf
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
