1 cup pumpkin puree
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1/2 cup brown sugar (for swirl)
1 tsp cinnamon (for swirl)
Preheat your oven to 350°F (175°C). Grease your mini loaf pan or line it with parchment paper.
In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, and eggs. Use a whisk to blend until smooth.
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
Gradually add the dry mixture to the wet ingredients, stirring just until combined. Be careful not to overmix.
In a small bowl, mix the brown sugar and additional cinnamon together for the cinnamon swirl. Set aside.
Pour about half of the batter into the prepared mini loaf pan, then sprinkle some of the cinnamon-sugar mixture on top. Pour the remaining batter over the swirl, and finish with another sprinkle of the cinnamon-sugar mixture.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Once done, remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
