Description
Moist, individual-sized pumpkin loaves featuring a beautiful and flavorful cinnamon sugar swirl. Perfect for autumn breakfasts or gifting.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon (plus 2 tablespoons for the swirl)
- 1/4 cup brown sugar (for the swirl)
Instructions
- Preheat oven to 350F and grease six mini loaf pans.
- Mix 2 tablespoons of cinnamon and 1/4 cup of brown sugar in a small bowl for the swirl; set aside.
- In a large bowl, whisk together the eggs, oil, pumpkin puree, and vanilla extract until smooth.
- Sift together the flour, baking soda, salt, and 1 tablespoon of cinnamon in a separate bowl.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fill each mini loaf pan halfway with batter, sprinkle a layer of the cinnamon-sugar mixture, and swirl gently with a toothpick.
- Top with the remaining batter and repeat the cinnamon-sugar swirl process.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American