Description
Individual-sized pumpkin loaves featuring a moist, spiced crumb and a concentrated cinnamon-sugar swirl for a perfect autumn treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1/4 cup brown sugar (for the swirl)
- 1 tablespoon ground cinnamon (for the swirl)
Instructions
- Preheat your oven to 350°F (175°C) and grease 6 mini loaf pans with butter or non-stick spray.
- In a small bowl, mix 1/4 cup brown sugar and 1 tablespoon cinnamon for the swirl. Set aside.
- In a large mixing bowl, whisk together pumpkin puree, vegetable oil, 3/4 cup brown sugar, and eggs until smooth.
- Sift in the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Fold gently with a spatula until just combined.
- Fill each mini loaf pan halfway with batter and smooth the tops.
- Sprinkle a portion of the cinnamon-sugar mixture evenly over the batter in each pan.
- Top with the remaining pumpkin batter and use a toothpick or knife to swirl the layers together.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American