1 cup Pumpkin Puree
¾ cup Granulated Sugar
⅓ cup Vegetable Oil
2 large Eggs
1 ½ cups All-Purpose Flour
1 tsp Baking Soda
1 tsp Cinnamon
½ tsp Salt
¼ cup Brown Sugar (for swirl)
1 tsp Cinnamon (for swirl)
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease or line your mini loaf pans with parchment paper.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, and eggs until well combined.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
Mix Together: Gradually add the dry ingredients to the wet ingredients until just combined. Avoid overmixing.
Create the Cinnamon Swirl: In a small bowl, mix the brown sugar and cinnamon. Pour half of the batter into the prepared loaf pans, sprinkle half of the cinnamon mixture, and then pour the remaining batter on top. Finish with a sprinkle of the remaining cinnamon mixture.
Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the loaves to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
