1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup brown sugar (for swirl)
2 tsp ground cinnamon (for swirl)
Preheat your oven to 350°F (175°C) and grease your mini loaf pans or line them with parchment paper for easy removal.
In a large bowl, mix the pumpkin puree, sugar, and oil until well combined. Add the eggs one at a time, mixing well after each addition.
In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid over-mixing.
In a small bowl, combine the brown sugar and cinnamon for the swirl. Set aside.
Pour half of the batter into the prepared loaf pans. Sprinkle some of the cinnamon sugar mixture on top. Pour the remaining batter over this layer and top with more cinnamon sugar.
Use a toothpick or a knife to gently swirl the batter and cinnamon mixture to create a beautiful marbled effect.
Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
