1 can (15 oz) pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp pumpkin pie spice
1/2 cup cinnamon sugar (for swirling)
Preheat your oven to 350°F (175°C) and prepare your mini loaf pans by greasing them or lining with parchment paper.
In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, and eggs until smooth and well combined.
In a separate bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice together.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
In a small bowl, combine granulated sugar and cinnamon for the swirling effect.
Pour a layer of the pumpkin batter into each mini loaf pan, followed by a sprinkle of the cinnamon sugar. Repeat with another layer of batter and cinnamon sugar on top.
Using a knife or a skewer, gently swirl the batter to create a beautiful marbled effect.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let the mini loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
