Ingredients
Scale
For the Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven: Set to 350°F (175°C). Grease and flour 3–4 mini loaf pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and all spices.
- Mix wet ingredients: In a large bowl, whisk pumpkin purée, oil, eggs, sugars, milk, and vanilla until smooth.
- Combine: Add dry ingredients to wet and stir until just combined. Don’t overmix.
- Prepare swirl: In a small bowl, mix brown sugar and cinnamon.
- Assemble loaves: Fill each mini loaf pan halfway. Sprinkle a generous layer of cinnamon swirl mixture over the batter. Top with remaining batter and another light swirl layer.
- Swirl it: Use a knife to gently swirl the batter and sugar mix together.
- Bake: Bake 30–35 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then remove to a rack.
- Cool and serve: Allow to cool completely before slicing—or eat warm if you’re impatient (no shame).
Notes
- Add-ins: Toss in chocolate chips, chopped pecans, or dried cranberries.
- Swap milk: Use almond, oat, or even buttermilk.
- Make it whole grain: Sub half the flour for whole wheat.
- Top it off: Sprinkle with raw sugar before baking for a crunchy crust.