Ingredients for Cinnamon Swirl Pumpkin Bread Mini

🧁 Bread Batter:

• 1 cup all-purpose flour

• ½ tsp baking soda

• ¼ tsp baking powder

• ¼ tsp salt

• 1 tsp ground cinnamon

• ½ tsp nutmeg

• ¼ tsp ground ginger

• ½ cup canned pumpkin puree

• ⅓ cup brown sugar

• ⅓ cup granulated sugar

• 1 large egg

• ¼ cup neutral oil (like canola or vegetable)

• 1 tsp vanilla extract

🌪️ Cinnamon Swirl Mixture:

• 2 tbsp granulated sugar

• 1 tsp cinnamon

Optional add-ins: mini chocolate chips, chopped pecans, or walnuts for extra texture.

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👩‍🍳 How to Make Cinnamon Swirl Pumpkin Bread Minis

Step 1: Prep Your Equipment

Preheat oven to 350°F (175°C). Grease or line mini loaf pans (typically 3–5 loaves depending on size).

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.

Step 3: Whisk the Wet Ingredients

In another bowl, combine pumpkin puree, both sugars, egg, oil, and vanilla extract until smooth.

Step 4: Combine and Fold

Slowly add the dry ingredients to the wet mixture. Gently mix until just combined—don’t overmix to keep the bread light and tender.

Step 5: Layer with Cinnamon Swirl

For each mini loaf:

1. Fill the pan halfway with batter.

2. Sprinkle a layer of the cinnamon-sugar mixture.

3. Add more batter to fill ¾ of the pan.

4. Top with more cinnamon-sugar and swirl lightly with a toothpick or knife.

Step 6: Bake to Perfection

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Enjoy

Allow to cool for 10 minutes in the pan, then remove and place on a wire rack to cool completely.

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🧊 Storage and Freezing Tips

• Room Temp: Store in an airtight container for up to 4 days.

• Fridge: Keeps well for up to 1 week (reheat slices for best texture).

• Freezer: Wrap tightly and freeze up to 3 months. Thaw at room temperature or reheat in the microwave for 15–20 seconds.

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💡 Pro Tips for the Best Pumpkin Bread Minis

• Use 100% pure pumpkin puree for best flavor and moisture.

• Don’t skip the swirl—it’s what gives these mini loaves their signature cinnamon-sugar ribbon.

• Adjust the bake time based on your specific mini loaf pan size. Some pans vary in depth and shape.

• Make a glaze (powdered sugar + milk + vanilla) and drizzle over the top for an extra indulgent finish.

• Gift-ready: Wrap each mini in parchment and twine for adorable fall gifts.

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🍁 Variations on Cinnamon Swirl Pumpkin Bread Mini

Mini Pumpkin Bread with Cream Cheese Center

Add a dollop of sweetened cream cheese in the center for a cheesecake-style surprise.

Chocolate Cinnamon Pumpkin Minis

Add mini chocolate chips to the batter for rich fall sweetness.

Gluten-Free Pumpkin Bread Minis

Substitute with a 1:1 gluten-free flour blend and add ¼ tsp xanthan gum if needed.