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- 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/3 cup vegetable oil - 1/3 cup unsweetened applesauce - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans If you want to switch things up, you can use fresh pumpkin. Just cook and puree it yourself. You can also swap vegetable oil with melted coconut oil for a hint of tropical flavor. If you're short on brown sugar, mix white sugar with a bit of molasses for a similar taste. For a gluten-free option, you can replace all-purpose flour with a gluten-free blend. Just make sure it has xanthan gum for the best results. First, we need to preheat the oven to 350°F (175°C). This step is key to baking evenly. Next, take your mini loaf pans and grease them well. You can also lightly flour them to help the bread come out easily. If you have silicone molds, those work great too! In a large bowl, combine the canned pumpkin puree, granulated sugar, and brown sugar. Add the vegetable oil and unsweetened applesauce. Crack in the eggs and add vanilla extract. Use a whisk or an electric mixer to blend these ingredients until smooth. It should look creamy and well mixed. Now, in a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder. Add ground cinnamon, ground nutmeg, ground ginger, and salt. Mix these dry ingredients until they are fully combined. This step helps the bread rise well and gives it flavor. For the cinnamon swirl, take a small bowl. Combine 2 tablespoons of brown sugar with 1 teaspoon of ground cinnamon. Mix these two until they are blended. Set this mixture aside for later use. Gradually add the dry mixture into the wet mixture. Stir gently until just combined. Be careful not to over-mix, as this can make the bread tough. If you want some crunch, fold in the chopped walnuts or pecans at this point. Pour about half of the pumpkin batter into each mini loaf pan. Sprinkle half of the cinnamon swirl mixture over the batter. Use a knife to swirl the mixture into the batter for a marbled look. Add the rest of the pumpkin batter on top, then sprinkle the remaining cinnamon swirl mixture. Swirl again with the knife. Bake your mini loaves for 25-30 minutes. They are done when a toothpick comes out clean. After baking, let them cool in the pans for 10 minutes, then transfer them to a wire rack. Let them cool completely before slicing. To keep the mini pumpkin bread moist, use canned pumpkin puree. It adds natural moisture and flavor. Mixing unsweetened applesauce into the batter also helps. It gives a nice texture without adding extra fat. If you want, try adding an extra egg. This can make your bread even softer and richer. Mix the batter just until everything blends. Over-mixing can make the bread tough. Stir gently when you add the dry ingredients to the wet ones. This keeps the bread light and fluffy. Remember, a few lumps are okay. To make the cinnamon swirl perfect, blend brown sugar and cinnamon well. Sprinkle half over the first layer of batter. Use a knife to swirl it in gently. Don't mix too much; you want to see the swirl. Once you add the second layer of batter, repeat the swirl with the rest. This adds a nice look and taste to each slice. {{image_4}} You can make mini pumpkin bread even more exciting by adding chocolate chips. Use about 1/2 cup of semi-sweet or dark chocolate chips. Fold them into the batter just before pouring it into the pans. The chocolate melts slightly during baking, creating gooey pockets of bliss. This mix of pumpkin spice and chocolate is a real treat. Nuts add crunch and flavor. While walnuts or pecans are great, feel free to switch it up! Try almonds or hazelnuts for a different taste. Chop them roughly for better texture. You can use about 1/2 cup of your chosen nuts. Add them in with the dry ingredients to ensure even distribution. Dried fruits can bring a sweet twist to your mini pumpkin bread. Consider adding raisins, cranberries, or chopped dates. Use about 1/2 cup of dried fruits. Fold them into the batter along with the nuts. The fruits will add a chewy texture and elevate the overall flavor. After baking your mini pumpkin bread, let it cool completely. This step is key. If you store it while warm, moisture builds up. This moisture can make the bread soggy. Once cooled, wrap each loaf tightly in plastic wrap. Place them in an airtight container. They will stay fresh for up to five days at room temperature. If you want to keep them longer, consider freezing. Freezing mini pumpkin bread is simple. Wrap each loaf in plastic wrap, then in aluminum foil. This double layer helps prevent freezer burn. You can freeze the bread for up to three months. When you’re ready to enjoy, take a loaf out and let it thaw in the fridge overnight. This slow thaw helps maintain its texture and taste. To reheat your mini pumpkin bread, preheat your oven to 350°F (175°C). Unwrap the bread and place it on a baking sheet. Heat for about 10 to 15 minutes. This will warm the bread and make it soft again. You can also use a microwave. Heat a slice for about 10 to 15 seconds. Enjoy the warm, spicy aroma filling your kitchen! To check if the bread is done, insert a toothpick into the center. If it comes out clean, the bread is ready. The edges may pull away from the pan slightly. If the toothpick has wet batter, bake it a bit longer. Yes, you can use fresh pumpkin. Cook the pumpkin until soft, then puree it. Make sure it is not too watery. Canned pumpkin is often thicker and more consistent, which helps the bread rise well. You can swap some ingredients for healthier options. Try using whole wheat flour instead of all-purpose flour. You can also cut down on sugar by using less or adding a natural sweetener like maple syrup. Use less oil and add more applesauce for moisture. Mini pumpkin bread pairs well with many delicious sides. You can serve it with whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce or a light dusting of powdered sugar makes it special too. At room temperature, mini pumpkin bread lasts about 3-4 days. Store it in an airtight container to keep it fresh. If you want it to last longer, consider freezing it for up to three months. Just wrap it well! This blog post covered how to make mini pumpkin bread, from ingredients to FAQs. You learned about essential and optional ingredients for flavor and how to mix and bake them properly. We discussed tips to keep the bread moist and variations you can try. Remember, you can store the bread short-term or freeze it for later use. Baking should be fun and delicious! Enjoy your mini pumpkin bread and share it with friends.

Mini Pumpkin Bread with Cinnamon Swirl

Delight in the flavors of fall with this Mini Pumpkin Bread with Cinnamon Swirl recipe! It's easy to make and perfect for sharing. Learn how to create moist mini loaves that are swirled with a rich cinnamon blend, ideal for breakfast or a cozy snack. Discover all the simple ingredients you need and step-by-step instructions to impress your friends and family. Click through to explore this delicious recipe and start baking today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/3 cup vegetable oil

1/3 cup unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

For the cinnamon swirl:

2 tablespoons brown sugar

1 teaspoon ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Prepare your mini loaf pans by greasing and lightly flouring them. Silicone mini loaf molds can also be used for easy removal.

    In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, unsweetened applesauce, large eggs, and vanilla extract. Use a whisk or electric mixer to blend the ingredients until the mixture is smooth and well-integrated.

      In a separate mixing bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until they are thoroughly combined.

        Gradually incorporate the dry ingredients into the wet mixture, gently stirring until the ingredients are just combined. Take care not to over-mix the batter for optimal texture. If desired, fold in the chopped walnuts or pecans for added crunch.

          Prepare the cinnamon swirl by combining 2 tablespoons of brown sugar and 1 teaspoon of ground cinnamon in a small bowl. Set aside.

            Pour about half of the pumpkin batter evenly into each mini loaf pan. Sprinkle half of the prepared cinnamon swirl mixture over the batter in each pan. Use a knife or skewer to gently swirl the cinnamon mixture into the batter, creating a marbled effect.

              Spoon the remaining pumpkin batter over the swirled layer, followed by sprinkling the rest of the cinnamon swirl mixture on top. Again, use the knife to create a decorative swirl pattern with the mixture.

                Bake the mini pumpkin loaves in your preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as ovens may vary.

                  Once baked, allow the mini loaves to cool in their pans for about 10 minutes. Afterward, gently transfer them to a wire rack to cool completely before slicing.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6 mini loaves

                      - Presentation Tips: To serve, slice the mini pumpkin breads and arrange them on a beautiful decorative platter. For an enticing touch, add a light dusting of powdered sugar on top. Consider enhancing the experience with a dollop of whipped cream or a scoop of creamy vanilla ice cream on the side for that perfect indulgence!