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Mini Cinnamon Roll Bites

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Mini Pumpkin Bread Loaves are moist, spiced quick breads made with real pumpkin puree and warm autumn spices. Their small size makes them perfect for gifting, snacking, or enjoying with a warm drink.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chocolate chips, chopped nuts, or dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line 4–6 mini loaf pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, mix granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
  4. Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Fold in optional mix-ins like chocolate chips or chopped nuts, if using.
  6. Divide the batter evenly among the mini loaf pans, filling each about 3/4 full.
  7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool in pans for 10 minutes, then transfer loaves to a wire rack to cool completely.

Notes

  • Do not overmix the batter to keep the loaves light and tender.
  • Optional toppings include a light glaze, streusel, or cream cheese frosting.
  • These freeze well; wrap tightly for up to 3 months of storage.
  • Use parchment liners for easy removal and cleaner edges.

Nutrition

Find it online: https://thefamilycooking.com/mini-cinnamon-roll-bites31685-2/