Cinnamon Swirl Pumpkin Bread Minis: A Cozy Fall Treat

Hey there, fellow food lovers! With the crispness of autumn in the air and pumpkin spice everything taking over our favorite cafes, I can’t help but get a bit sentimental and inspired in the kitchen. I’m super excited to share a delicious recipe that captures all the warm and cozy vibes of fall: Cinnamon Swirl Pumpkin Bread Minis. These little lovelies are not just cute; they embody everything comforting about the season—rich pumpkin flavor, a sweet cinnamon swirl, and that mouthwatering aroma wafting through the house.

Imagine waking up on a chilly morning, wrapping your hands around a warm mug of coffee, and sinking your teeth into one of these delightful mini loaves. It’s pure bliss! What’s even better? They freeze beautifully, which means you can whip up a batch now and savor the flavors of fall throughout the year.

But before we dive into making these cinnamon-packed treats, let me take you back for a moment. There’s a funny story tied to pumpkin bread in my life, one that transformed an ordinary baked good into a legendary family tradition.

Personal Story

Growing up, my mom was the queen of the kitchen, and her pumpkin bread was the stuff of legends. One autumn afternoon, I remember her bustling in the kitchen while I attempted to “help.” As a kid, my idea of assisting often meant sneaking in extra sugar and cinnamon when she wasn’t looking. Well, that fateful day, I learned firsthand that the difference between a sweet treat and a sugar bomb is a delicate balance!

As my mom pulled her freshly baked loaf from the oven, I was practically hovering with excitement. The moment she sliced into it, the soft, pillowy bread crackled slightly, and the intoxicating scent of cinnamon filled the air. But when it hit my taste buds, I realized I might have overdone it on the sugar. What was supposed to be the perfect blend of warmth and sweetness turned into a laughable “sweet tooth explosion.”

Mom just chuckled, shook her head, and said, “Beau, sometimes less is more!” We all laughed, and from that day on, I vowed to perfect the pumpkin bread recipe with my own flair, which eventually led to these adorable mini versions. So, whether you’re nostalgic for fall or just in need of a cozy treat, I guarantee these Cinnamon Swirl Pumpkin Bread Minis will win your heart just like they did mine!

Ingredients

Here’s what you’ll need to bring this recipe to life:

• 1 cup canned pumpkin
  The star of the show! Canned pumpkin is super convenient, but if you’re feeling adventurous, you can roast and puree your own pumpkin. You’ll get a fresher taste, but canned works perfectly for this recipe.

• 1/2 cup granulated sugar
  This is the sweet base of your bread. Feel free to swap with coconut sugar or a sugar alternative if you’re looking for a lighter option.

• 1/4 cup brown sugar
  The molasses in brown sugar adds a rich depth of flavor. If you don’t have brown sugar, you can make your own by mixing granulated sugar with a bit of molasses.

• 1/2 cup vegetable oil
  This keeps our bread moist. You can substitute it with melted coconut oil for a hint of tropical flavor.

• 2 large eggs
  The eggs help bind everything together. For a vegan option, substitute each egg with 1/4 cup of unsweetened applesauce or mashed bananas.

• 1 1/2 cups all-purpose flour
  The foundation for our mini loaves. Whole wheat flour can be used for a nuttier flavor and added nutrition.

• 1 tsp baking powder
  This is our leavening agent to help the bread rise. Don’t skip this!

• 1/2 tsp baking soda
  Works in tandem with the baking powder. Ensure it’s fresh for the best rise!

• 1/2 tsp salt
  Just a pinch to balance the flavors. A little salt goes a long way in baked goods.

• 1 tsp ground cinnamon
  Adds warmth and spice! You can also add a dash of cardamom for an extra punch.

• 1/2 tsp ground nutmeg
  A lovely addition for that cozy fall flavor. Use fresh nutmeg if you have it; it makes a difference!

• 1/4 tsp ground ginger
  It adds a subtle warmth that complements the pumpkin beautifully.

• 1/4 cup granulated sugar (for topping)
  Extra sweetness on top gives our minis that bakery-style finish.

• 1 tsp ground cinnamon (for topping)
  Enhances the sweetness and adds visual appeal. You’ll want to sprinkle this generously!

Step-by-Step Instructions

Step 1: Preheat Your Oven

First things first—preheat your oven to 350°F (175°C) and line your mini loaf pans with parchment paper or spray them well with non-stick spray. This is crucial to prevent our scrumptious minis from sticking.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the canned pumpkin, granulated sugar, brown sugar, and vegetable oil. Whisk them together until well blended. This takes about a minute. Look for a smooth consistency—this will give your bread that moist, tender crumb we’re aiming for.

Step 3: Add the Eggs

Next, crack in those two large eggs. Whisk them in until the mixture is fluffy. You’ll see a beautiful golden hue emerge, inviting and luscious!

Step 4: Combine the Dry Ingredients

In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Sifting helps eliminate any lumps and ensures even distribution of the dry ingredients—something I can’t emphasize enough!

Step 5: Mix It All Together

Slowly incorporate the dry ingredients into the wet mixture. Use a spatula or wooden spoon to fold them together gently, just until combined. A few lumps are okay; we don’t want to overmix, or we risk a dense loaf.

Step 6: Prepare the Cinnamon Swirl

In a small bowl, mix the 1/4 cup granulated sugar and 1 tsp ground cinnamon together. This will be our glorious swirl!

Step 7: Assemble the Mini Loaves

Now, here’s where it gets fun! Divide the batter evenly among your prepared mini loaf pans, filling each about halfway. Sprinkle some of the cinnamon-sugar mixture on top of the batter. Use a toothpick or a knife to swirl it gently into the batter. Don’t overdo it; you want to see beautiful ribbons of cinnamon throughout.

Step 8: Bake

Pop those pans in your preheated oven and bake for 25-30 minutes, or until a toothpick comes out clean when inserted in the center. Your kitchen should smell like heaven at this point!

Step 9: Cool

Once baked, remove the pans from the oven and let them cool for about 10 minutes. Then, transfer the loaves to a wire rack to cool completely. Resist the urge to slice right away—the flavors will deepen as they cool!

Serving Suggestions

So, you’ve got your fabulous Cinnamon Swirl Pumpkin Bread Minis cooling down. Now, how to serve? Honestly, they’re delightful all on their own, but if you want to elevate the experience, here are some suggestions:

• With Butter: Spread a bit of softened butter on a warm slice. The butter melts into the bread—pure magic!
• Cream Cheese Spread: Whip up a creamy spread with some cream cheese, a little bit of sugar, and a dash of vanilla extract. It’s to-die-for!
• Garnish: Dust with powdered sugar for a pretty presentation. You’ll impress your friends on any brunch table!
• Coffee Pairing: Serve these beauties alongside your favorite coffee or chai latte. The spices harmonize perfectly, creating a symphony of autumnal flavors.
• As Gifts: If you’re feeling generous, package them up with a cute ribbon. Homemade treats always carry a personal touch that store-bought goodies lack.

Recipe Variations

Feeling experimental? Here are a few ideas to shake things up!

1. Chocolate Chip Twist: Add 1/2 cup of chocolate chips to the batter before pouring it into the pans. Yes, chocolate and pumpkin are a match made in heaven!

2. Nutty Delight: Stir in 1/2 cup of chopped pecans or walnuts for some crunch and added flavor.

3. Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate any dietary needs.

4. Dairy-Free: Use unsweetened almond milk instead of eggs (1/4 cup applesauce per egg) and make sure your butter is dairy-free.

5. Spiced Pumpkin Bread: Want to amp up the spice? Add a pinch of cloves and allspice for a more intense autumn flavor.

Chef’s Notes

Just a little nugget from my kitchen adventures—this recipe has transformed over the years. My initial attempt featured a few disastrous flavors, largely due to my overzealous use of spices and sweetness. Let’s just say my sweet tooth got the better of me more than once, but hey, that’s how we learn!

Each time I made it, I learned something valuable, and eventually, these mini delights became one of my go-to recipes. As pumpkin season rolls around, I love to prep them ahead of time for gatherings or cozy nights in. The best part? They freeze incredibly well! Make a double batch, wrap them up, and you’ll have a taste of fall whenever you need a pick-me-up.

FAQs and Troubleshooting

1. Why did my bread sink in the middle?
This could be due to underbaking or overmixing. Ensure you’re measuring your flour correctly and don’t skip the toothpick test!

2. Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure it’s well-pureed and free of excess moisture to maintain the texture.

3. My bread is too dry. What went wrong?
Too much flour, baking too long, or not enough oil could be the culprit. Ensure you’re using the right measurements and keeping an eye on the baking time.

4. How do I store leftovers?
Once cooled, wrap each mini loaf in plastic wrap, and they’ll keep in the fridge for about a week. For longer storage, pop them in the freezer for up to 3 months!

Nutritional Info

While I usually focus on the deliciousness of a recipe, I know many of us keep an eye on what we’re eating. So, here’s a rough breakdown per mini loaf (based on standard ingredients and 12 loaves total):

• Calories: 150
• Protein: 2g
• Fat: 6g
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 8g

These minis are perfect for an indulgent snack or a sweet breakfast treat, especially when you account for the wholesome pumpkin and spices packed in!

Final Thoughts

Well, there you have it, folks—a delightful recipe that not only fills your kitchen with heavenly aromas but also fills your heart with cozy fall feelings. Cinnamon Swirl Pumpkin Bread Minis will undoubtedly be the star of your kitchen, a treat to share, or even keep all to yourself (I won’t tell!).

So, grab your mixing bowls and get ready to whip up a batch. Trust me, once you take that first bite, you’ll feel like you’re wrapped in a warm hug! Happy baking, and until next time, keep cooking up those good vibes!

Cinnamon Swirl Pumpkin Bread Minis

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• Author: beaucollier
• Total Time: 45 minutes
• Yield: 12 minis 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

These adorable mini loaves capture the essence of fall with rich pumpkin flavor, a sweet cinnamon swirl, and a delightful aroma.

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Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 cup granulated sugar (for topping)
• 1 tsp ground cinnamon (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C) and line your mini loaf pans with parchment paper or spray them well with non-stick spray.
2. Mix the canned pumpkin, granulated sugar, brown sugar, and vegetable oil in a large mixing bowl until well blended.
3. Add the eggs and whisk until the mixture is fluffy.
4. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in another bowl.
5. Mix the dry ingredients into the wet mixture until just combined.
6. Prepare the cinnamon swirl by mixing the 1/4 cup granulated sugar and 1 tsp ground cinnamon together.
7. Assemble the mini loaves by dividing the batter among the prepared pans, sprinkling the cinnamon-sugar mixture on top, and swirling it gently into the batter.
8. Bake for 25-30 minutes, or until a toothpick comes out clean.
9. Cool for about 10 minutes in the pans before transferring to a wire rack to cool completely.

Notes

These mini loaves freeze beautifully, making them perfect for a cozy treat anytime.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini loaf
• Calories: 150
• Sugar: 8g
• Sodium: 200mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: pumpkin bread, fall recipes, cinnamon, cozy baking, dessert

Cinnamon Swirl Pumpkin Bread Minis: A Cozy Treat for Every Season

Hey there, fellow food lover! I’m thrilled to have you here at Feastical, where we whip up feel-good recipes that wrap around your heart like a warm hug. Today, we’re diving into a recipe that sings autumn and joy: Cinnamon Swirl Pumpkin Bread Minis. Trust me, whether you’re lounging on the couch or hosting a delightful brunch, these mini loaves will be the stars of the show.

Let me paint a picture for you. It’s a crisp autumn afternoon, the leaves are swirling outside like nature’s confetti, and the aroma of cinnamon is wafting through the air. I’m back in my kitchen, apron on, and the moment I open that can of pure pumpkin puree, a wave of nostalgia washes over me. Cooking was always a family affair when I was growing up. My mom and I would spend whole weekends baking and laughing, our kitchen a whirlwind of flour and fun. That unmistakable scent of sugar and spice always made our home feel like a cozy haven.

This memory fuels my passion for cooking—and especially baking, since it brings back those sweet moments of togetherness. Every time I bake this Cinnamon Swirl Pumpkin Bread, I’m not just following a recipe; I’m revisiting a cherished chapter of my life. So, grab your spatula, and let’s create some delicious mini loaves that are meant to be shared and savored.

Ingredients

Before we get going, let’s gather our ingredients. Here’s what you’ll need to whip up our delightful Cinnamon Swirl Pumpkin Bread Minis:

• 1 cup pure pumpkin puree
  [Chef Insight: Make sure to get pure pumpkin puree, not pie filling, which is mixed with sweeteners and spices! You can swap in homemade puree if you’re up for it—just bake a pumpkin until soft, scoop it out, and blend!]

• 1/2 cup granulated sugar
  [Substitution Tip: If you’re looking to make this healthier, you can use coconut sugar or even agave nectar! Just remember that the sweetness may vary slightly.]

• 1/2 cup brown sugar
  [Chefs Hack: Use dark brown sugar for a deeper flavor or light brown for a more subtle sweetness.]

• 1/2 cup vegetable oil
  [Substitution Insight: You can replace vegetable oil with applesauce for a lighter version! Just note that it might slightly change the texture.]

• 2 large eggs
  [Egg Substitution: If you want a vegan version, 1/4 cup of unsweetened applesauce can replace each egg.]

• 1 teaspoon vanilla extract
  [Tip: Always opt for pure vanilla extract over imitation for the best flavor!]

• 1 1/2 cups all-purpose flour
  [Substitution: For gluten-free options, use a 1:1 gluten-free flour mix.]

• 1 teaspoon baking soda
  [Baking Tip: Make sure your baking soda is fresh for optimal rise!]

• 1/2 teaspoon baking powder
  [Insight: This gives the bread an extra fluffiness, so don’t skip it!]

• 1 teaspoon pumpkin pie spice
  [Tip: You can make your own mix at home with equal parts cinnamon, nutmeg, ginger, and allspice.]

• 1/2 teaspoon ground cinnamon
  [Chefs Hack: A pinch of freshly grated nutmeg can elevate this flavor even more!]

• 1/4 cup sugar (for cinnamon swirl)
  [Tip: Splurge a little on this layer—the more, the merrier!]

• 1 teaspoon ground cinnamon (for cinnamon swirl)
  [Substitution: Want some heat? A dash of cayenne can give it a surprising kick!]

Gather these goodies, and let’s get cooking!

Step-by-Step Instructions

Alright, let’s roll up those sleeves and get to work! Here’s how we make our Cinnamon Swirl Pumpkin Bread Minis.

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). This is important because you want to get that temperature just right before popping your minis in!

2. Prepare Your Mini Loaf Pans
   Grease your mini loaf pans with a bit of oil or non-stick spray. This step is key to ensuring that your bread slides right out after baking. Alternatively, you can line them with parchment paper for easy removal.

3. Mix the Wet Ingredients
   In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. These ingredients create the moist foundation for your bread! Once combined, add the eggs and vanilla extract, mixing until everything is well blended.

4. Combine the Dry Ingredients
   In another bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt. Incorporating dry ingredients in a separate bowl helps ensure even distribution of leavening agents and spices—hence, an even rise!

5. Mix Everything Together
   Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense bread. A few lumps are perfectly fine!

6. Make the Cinnamon Swirl Mixture
   In a small bowl, mix the swirl sugar and cinnamon together until combined. Now, the magic happens here! Gently fold about 1/3 of the batter into the cinnamon-sugar mixture for that marvelous swirl. You can also choose to layer the batter in the pans with a sprinkle of the swirl in between for added visual delight.

7. Fill the Mini Loaf Pans
   Pour the batter into your prepared mini loaf pans, filling each about 2/3 full. Swirl a little extra of the cinnamon-sugar mixture on top for that extra oomph!

8. Bake
   Pop the pans in the oven and bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean. That kitchen smell will have everyone dreaming of pumpkin spice!

9. Cool and Serve
   Once baked, allow the bread to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. Patience is a virtue, my friends; this resting time makes all the difference!

And voilà! You’ve just created delicious, cinnamon-swirl-infused pumpkin mini loaves that are bursting with flavor.

Serving Suggestions

Now that your mini loaves are beautifully baked and cooling, let’s talk presentation! Here are some fun serving suggestions to elevate your Cinnamon Swirl Pumpkin Bread experience:

• Slice and Serve: Serve the mini loaves sliced up, arranged on a rustic wooden board. You can even dust them lightly with powdered sugar for an elegant touch.

• Add a Spread: Pair them with a luscious whipped cream cheese spread made from softened cream cheese and a sprinkle of cinnamon. It’s a match made in heaven!

• Garnish: Add a sprinkle of chopped pecans or walnuts on top for some crunch. A drizzle of maple syrup can also enhance the sweetness and pairs beautifully with pumpkin.

• Coffee Companion: These minis are perfect with a steaming cup of pumpkin spice latte or a fresh-brewed coffee. Nothing says cozy like this pairing!

Recipe Variations

Feeling adventurous? Here are a few creative twists and variations you can try with your Cinnamon Swirl Pumpkin Bread Minis:

1. Chocolate Chip Delight: Add half a cup of semi-sweet chocolate chips to the batter for a decadent twist. The melted chocolate adds richness that contrasts perfectly with the pumpkin and cinnamon.

2. Nutty Goodness: Fold in chopped pecans or walnuts into the batter for a nutty crunch. You can also top with whole nuts for a beautiful presentation.

3. Gluten-Free Magic: Swap the all-purpose flour for a 1:1 gluten-free flour mix. Just ensure your baking powder and soda are gluten-free as well.

4. Spicy Kick: For those who like it hot, add a pinch of cayenne pepper to the batter. It gives an unexpected kick that’ll surprise everyone!

5. Dairy-Free Version: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use almond milk instead of vegetable oil.

Chef’s Notes

Can we take a moment to appreciate how this Cinnamon Swirl Pumpkin Bread has evolved over time? What started as a simple family recipe has transformed into a delightful mini version that not only looks adorable but also bakes quicker—perfect for those busy days when you need a comforting treat, stat!

And let me tell you, over the years, I’ve had my fair share of kitchen mishaps. One memorable moment was when I mistakenly grabbed baking soda instead of baking powder. Let’s just say we had a mini volcano situation. But, hey, that just added to the charm of cooking, right?

FAQs and Troubleshooting

I know you might have some questions, so let’s tackle a few common ones to ensure your baking adventure is smooth sailing!

1. Why is my bread dense?
   Overmixing can lead to dense bread! Remember to mix until just combined. Also, check your leavening agents; freshness matters!

2. Can I bake this as a regular-sized loaf?
   Absolutely! You can pour the batter into a standard-sized loaf pan. Just increase the baking time to 50-60 minutes. Make sure to do the toothpick test!

3. How do I store leftovers?
   Store your cinnamon swirl pumpkin bread in an airtight container at room temperature for up to three days. It also freezes beautifully! Just wrap it tightly in plastic wrap and foil for up to three months.

4. Can I add fruits like blueberries?
   Sure! Fruits add a burst of flavor. Just be mindful of the moisture they bring; you may need to adjust baking time slightly.

Nutritional Info

Here’s a quick rundown of the nutritional info for each mini loaf. Keep in mind that actual values may vary based on specific brands and any variations you decide to implement!

• Calories: Approximately 150-200 per mini loaf
• Fat: 8g
• Carbohydrates: 20g
• Sugar: 10g
• Protein: 2g
• Fiber: 1g

These little guys pack a delightful punch without tipping the scale too much—perfect for a treat any time you crave something delicious and comforting!

Final Thoughts

Baking is an expression of love, nostalgia, and creativity, and I can’t wait for you to embark on this journey with my Cinnamon Swirl Pumpkin Bread Minis. There’s something truly magical about the fragrance of cinnamon mingling with pumpkin as it fills your kitchen, evoking memories of cozy family moments, warm hugs, and sweet togetherness.

So, grab your favorite mug, pour yourself a warm beverage, and indulge in these delectable mini loaves! Share them with friends, savor them during a quiet moment, or enjoy them at your brunch gatherings. Whatever you do, remember that kitchen adventures are always best when shared.

Thanks for joining me on this culinary journey, and happy baking! Feel free to drop me a comment below with your thoughts or any twists you try—I always love hearing from my fellow foodies!

Cinnamon Swirl Pumpkin Bread Minis

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• Author: beaucollier
• Total Time: 45 minutes
• Yield: 12 mini loaves 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Delightful mini loaves of pumpkin bread infused with cinnamon swirl, perfect for cozy afternoons or brunch gatherings.

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Ingredients

Scale 1x2x3x

• 1 cup pure pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 cup sugar (for cinnamon swirl)
• 1 teaspoon ground cinnamon (for cinnamon swirl)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease your mini loaf pans with oil or non-stick spray.
3. Mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil in a large bowl.
4. Add the eggs and vanilla extract, mixing until well blended.
5. Whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt in another bowl.
6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
7. Mix the swirl sugar and cinnamon together in a small bowl.
8. Fold about 1/3 of the batter into the cinnamon-sugar mixture for the swirl.
9. Pour the batter into prepared loaf pans, filling each about 2/3 full, and swirl more cinnamon-sugar on top.
10. Bake for about 25–30 minutes, or until a toothpick comes out clean.
11. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

For a healthier version, substitute coconut sugar for granulated sugar and use applesauce instead of vegetable oil.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini loaf
• Calories: 175
• Sugar: 10g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 30mg

Keywords: pumpkin bread, fall baking, cinnamon swirl bread, mini loaves, cozy treats