Mini Pumpkin Loaves
Delicious mini pumpkin loaves with a sweet cinnamon swirl, perfect for fall mornings and holiday gatherings.
Ingredients
For the Bread
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease your mini loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk pumpkin puree, eggs, oil, brown sugar, and vanilla until smooth.
- Gradually fold wet ingredients into dry using a spatula—do not overmix (a few lumps are okay).
- In a small bowl, mix granulated sugar and cinnamon.
- Fill each mini loaf cavity halfway with batter, sprinkle cinnamon-sugar mix, then top with remaining batter. Use a knife to gently swirl.
Baking
- Bake for 22–25 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack.
- Enjoy warm with coffee!
Notes
Wrap cooled loaves in plastic wrap or store in an airtight container at room temperature for up to 3 days. Freeze up to 2 months. Swap brown sugar for coconut sugar or use half whole wheat flour for a healthier twist. Make a double batch and freeze extras—perfect for busy mornings. Spread with cream cheese, drizzle with maple glaze, or serve alongside a warm cup of chai.