Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the cinnamon swirl:
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease mini loaf pans or line with parchment paper.
- In a large bowl, combine pumpkin puree, melted butter, eggs, and vanilla. Mix until smooth.
- In another bowl, whisk together flour, sugar, cinnamon, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Prepare the cinnamon swirl mixture by combining sugar and cinnamon.
- Pour half of the batter into each prepared mini loaf pan. Sprinkle with cinnamon sugar mixture, then layer the remaining batter on top.
- Swirl the batter gently with a knife to create a marbled effect.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly before removing from pans. Serve warm or at room temperature.
Notes
- For a richer flavor, replace butter with melted coconut oil.
- Ensure not to overmix the batter to keep the bread tender.
- This recipe makes about 4 mini loaves.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini loaf
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg