Ingredients:

  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • 1.75 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 cup granulated sugar for swirl
  • 1 tbsp ground cinnamon for swirl
  • 1/2 cup chopped pecans, toasted
  • 1 tsp all-purpose flour for swirl

Instructions:

  1. Preheat your oven and prepare four 5.75 x 3 mini loaf pans by greasing them thoroughly.
  2. In a large mixing bowl, whisk together 1.75 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup brown sugar, baking soda, baking powder, salt, 2 tsp cinnamon, nutmeg, and cloves, ensuring all brown sugar clumps are broken.
  3. In a separate small bowl, create the cinnamon swirl mixture by tossing 1/4 cup granulated sugar, 1 tbsp cinnamon, chopped toasted pecans, and 1 tsp of flour until combined.
  4. In a second large bowl, whisk the pumpkin puree, eggs, vegetable oil, whole milk, and vanilla extract until a smooth emulsion forms.
  5. Gently fold the dry flour mixture into the wet pumpkin mixture using a silicone spatula until just combined, being careful not to overmix.
  6. Layer the batter and the cinnamon-pecan mixture into the prepared mini loaf pans, swirling slightly with a knife if desired.
  7. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  8. Transfer pans to a wire cooling rack and allow the loaves to cool completely before removing from the pans.