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Irresistible Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe

Cinnamon Swirl Pumpkin Bread Mini Loaves
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Discover the irresistible recipe for Cinnamon Swirl Pumpkin Bread Mini Loaves Perfect for fall a delightful treat thats easy to bake 148 chars

Ingredients

Scale
  • 1 cup pumpkin puree (canned or homemade)
  • 1 ½ cups all-purpose flour (or gluten-free flour blend)
  • ¾ cup sugar (or brown sugar, maple syrup)
  • 2 large eggs (or flax eggs)
  • 1 tsp baking powder (or baking soda)
  • 2 tsp cinnamon (or pumpkin pie spice)
  • ½ tsp salt
  • ½ cup vegetable oil (or applesauce)
  • ½ cup walnuts or pecans (optional, or chocolate chips)

    • Instructions

  • Preheat your oven to 350°F (175°C). Grease mini loaf pans or line them with parchment paper.
  • In a bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
  • In a separate large bowl, combine the pumpkin puree, sugar, and vegetable oil. Beat in the eggs one at a time until smooth.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not over-mix.
  • In a small bowl, mix ¼ cup sugar with 1 teaspoon of cinnamon for the swirl.
  • Pour half the batter into the mini loaf pans, sprinkle with cinnamon sugar, then add the remaining batter.
  • Use a knife to swirl the mixture gently.
  • Bake for about 25-30 minutes, or until a toothpick comes out clean.
  • Allow to cool in the pans for about 10 minutes before transferring to wire racks.

    • Nutrition

    Find it online: https://hwepodcast.com/cinnamon-swirl-pumpkin-bread-mini-loaves-eggs-flour-baking-oven/