Introduction
Mini pumpkin bread with cinnamon swirl is a delightful fall treat that combines the warm flavors of pumpkin and cinnamon in a moist and delicious bread. This recipe is perfect for breakfast, brunch, or as a sweet snack with a cup of coffee or tea. The rich pumpkin flavor is complemented by a sweet cinnamon swirl that adds a touch of spice and sweetness to every bite. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and sure to impress family and friends.
Pumpkin bread is a classic autumn recipe that evokes feelings of coziness and comfort. The addition of a cinnamon swirl takes this traditional treat to the next level, making it a standout dessert for any occasion. With simple ingredients and straightforward instructions, you can whip up a batch of mini pumpkin bread loaves that are as beautiful as they are delicious.
Get ready to fill your kitchen with the warm aromas of pumpkin and cinnamon as you bake these irresistible mini loaves. Whether you enjoy them fresh out of the oven or toasted with a pat of butter, this pumpkin bread is sure to become a favorite in your recipe collection.
So, roll up your sleeves, preheat your oven, and let’s get started on making these mouthwatering mini pumpkin bread loaves with a delightful cinnamon swirl!
Ingredients
To make mini pumpkin bread with cinnamon swirl, you will need the following ingredients:
For the pumpkin bread:
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 2 large eggs
– 1 cup canned pumpkin puree
– 1/3 cup water
For the cinnamon swirl:
– 1/4 cup granulated sugar
– 2 teaspoons ground cinnamon
Optional add-ins:
– 1/2 cup chopped nuts (such as walnuts or pecans)
– 1/2 cup raisins or dried cranberries
– 1/2 cup chocolate chips
– 1/2 cup shredded coconut
Steps
Follow these simple steps to make delicious mini pumpkin bread with a cinnamon swirl:
1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger).
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the pumpkin puree and water until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. In a small bowl, mix together the sugar and cinnamon for the swirl.
8. Pour half of the pumpkin batter into the prepared loaf pan and smooth the top.
9. Sprinkle half of the cinnamon sugar mixture over the batter.
10. Pour the remaining batter on top and smooth the surface.
11. Sprinkle the rest of the cinnamon sugar mixture over the top.
12. Use a knife to gently swirl the cinnamon sugar through the batter.
13. Bake the mini loaves for 30-35 minutes or until a toothpick inserted into the center comes out clean.
14. Allow the loaves to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Variations
There are endless ways to customize this mini pumpkin bread recipe to suit your tastes and preferences. Here are a few variations you can try:
– Add a cream cheese swirl: Mix together 4 ounces of softened cream cheese, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract. Dollop the cream cheese mixture on top of the pumpkin batter and swirl with a knife before baking.
– Make it gluten-free: Use a gluten-free flour blend in place of all-purpose flour to make this recipe suitable for those with gluten sensitivities.
– Add a streusel topping: Combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter, and 1/2 teaspoon cinnamon to make a crumbly streusel topping. Sprinkle it over the batter before baking.
– Make muffins instead: Divide the batter into a muffin tin lined with paper liners and adjust the baking time accordingly.
– Drizzle with icing: Mix together powdered sugar and milk to make a simple icing to drizzle over the cooled loaves for an extra touch of sweetness.
Tips
Follow these helpful tips to ensure your mini pumpkin bread with cinnamon swirl turns out perfectly every time:
– Use canned pumpkin puree for convenience, but feel free to use homemade pumpkin puree if you prefer.
– Don’t overmix the batter once you add the dry ingredients; mix just until everything is combined to avoid a tough bread texture.
– Customize the add-ins to your liking or leave them out entirely for a simple pumpkin bread without any extras.
– Store the cooled loaves in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
– Serve the mini loaves warm with a spread of butter or cream cheese for a delicious treat.
Conclusion
Mini pumpkin bread with cinnamon swirl is a delightful autumn treat that brings together the flavors of pumpkin and cinnamon in a moist and flavorful bread. Whether you enjoy it for breakfast, as a snack, or as a dessert, this recipe is sure to become a favorite in your fall baking repertoire. With simple ingredients and easy-to-follow instructions, you can whip up a batch of mini loaves that are as beautiful as they are delicious.
So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible mini pumpkin bread loaves. Your home will be filled with the warm scents of fall, and your taste buds will thank you for this seasonal treat.
FAQs
Here are some commonly asked questions about making mini pumpkin bread with cinnamon swirl:
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can certainly use fresh pumpkin puree in this recipe. Simply roast a small sugar pumpkin, scoop out the flesh, and puree it in a food processor until smooth.
Can I make this recipe ahead of time?
Absolutely! You can bake the mini loaves ahead of time and store them in an airtight container at room temperature for up to 3 days. You can also freeze the loaves for longer storage.
Can I omit the cinnamon swirl?
While the cinnamon swirl adds a delicious flavor and visual appeal to the pumpkin bread, you can certainly omit it if you prefer a simpler loaf. The pumpkin bread itself is flavorful enough to stand on its own.
Can I double the recipe to make more mini loaves?
Yes, you can easily double or triple the recipe to make a larger batch of mini pumpkin bread loaves. Simply adjust the ingredient quantities accordingly and bake in multiple loaf pans.
Mini Pumpkin Bread with Cinnamon Swirl
Delightful mini pumpkin bread with a sweet cinnamon swirl, perfect for autumn mornings or a cozy snack. This moist and flavorful bread combines the warm flavors of pumpkin and cinnamon, making it a delicious treat for any occasion.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup water
- 1/4 cup granulated sugar (for cinnamon swirl)
- 2 teaspoons ground cinnamon (for cinnamon swirl)
Directions
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Preheat oven to 350°F (175°C) and grease a mini loaf pan.
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In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then stir in pumpkin puree and water.
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Gradually mix in the dry ingredients until just combined.
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In a small bowl, combine sugar and cinnamon for the swirl.
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Pour half of the batter into the loaf pan, sprinkle half of the cinnamon sugar mixture, add remaining batter, sprinkle the rest of the cinnamon sugar mixture, and swirl gently.
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Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
