1 cup canned pumpkin puree
½ cup vegetable oil
¾ cup brown sugar
1 large egg
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
1 tsp vanilla extract
Cinnamon sugar mixture for swirl (2 tbsp sugar + 1 tsp cinnamon)
Preheat your oven to 350°F (175°C). Grease your mini loaf pans or line them with parchment paper for easy removal.
In a large bowl, whisk together the canned pumpkin puree, vegetable oil, brown sugar, egg, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
In a small bowl, mix 2 tablespoons of sugar with 1 teaspoon of cinnamon for the swirl. Set aside.
Pour half of the batter into each mini loaf pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Top with the remaining batter.
Using a knife or skewer, gently swirl through the batter to create a marbled effect.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the mini loaves to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
