1 cup pumpkin puree (substitutions: applesauce or canned pumpkin)
1 ½ cups all-purpose flour (substitutions: whole wheat flour, gluten-free flour blend)
¾ cup sugar (substitutions: brown sugar, coconut sugar)
1 tablespoon cinnamon (substitutions: nutmeg or pumpkin spice)
1 teaspoon baking powder (substitutions: baking soda)
½ teaspoon baking soda (omit if using just baking powder)
½ teaspoon salt
2 eggs (substitutions: flax eggs or applesauce for vegan option)
⅓ cup vegetable oil (substitutions: applesauce or melted coconut oil)
Preheat the oven: Set your oven to 350°F (175°C) and grease the mini loaf pan.
Mix dry ingredients: In a medium bowl, combine flour, sugar, cinnamon, baking powder, baking soda, and salt.
Whisk wet ingredients: In a separate bowl, whisk together pumpkin puree, eggs, and oil until smooth.
Combine mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing!
Prepare the cinnamon swirl: In a small bowl, mix together sugar and cinnamon for the swirl. Reserve half to sprinkle on top.
Layer the batter: Fill each mini loaf pan with half of the batter, sprinkle generously with cinnamon sugar, and then top with the remaining batter. Swirl with a knife for marbling.
Bake the loaves: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool before serving: Allow the loaves to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
