Ingredients
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup chopped nuts (optional)
- ½ cup raisins or chocolate chips (if desired)
Instructions
- Preheat the oven to 350°F (175°C) and prepare mini loaf pans.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- In another bowl, sift together flour, baking soda, baking powder, salt, and spices.
- Gradually add dry ingredients to wet mixture, folding gently until just combined.
- Mix 3 tablespoons of sugar with 1 tablespoon of cinnamon for swirl.
- Pour half of the batter into prepared pans. Sprinkle with half of the cinnamon-sugar mixture. Pour the remaining batter and top with the remaining mixture, swirling gently.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a wire rack.
Notes
For extra moisture, cover with a kitchen towel after cooling. You can substitute sugar with maple syrup or honey and oil with applesauce for healthier options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian