Ingredients:
- 1 cup (225g) Pumpkin Puree
- 1.5 cups (190g) All-Purpose Flour
- 1 cup (200g) Granulated Sugar
- 0.5 cup (120ml) Neutral Oil
- 2 Large Eggs
- 1.5 tsp Pumpkin Pie Spice
- 0.25 cup (50g) Granulated Sugar (for swirl)
- 1 tbsp Ground Cinnamon
- 0.25 cup (30g) All purpose flour (for streusel)
- 1 tbsp Cold butter, cubed
- 2 tbsp Brown sugar
- 1 tbsp Melted butter
- 1 tsp Baking Soda
- 0.5 tsp Baking Powder
- 0.5 tsp Fine Sea Salt
Instructions:
- Preheat your oven to 350°F. In a large bowl, whisk together the 1 cup pumpkin puree, 1 cup sugar, 0.5 cup oil, 2 eggs, and 1 tsp vanilla. Whisk vigorously until the mixture looks glossy and smooth. This step is crucial because you are creating an emulsion between the oil and the water based pumpkin.
- Whisk your 1.5 cups flour, 1 tsp baking soda, 0.5 tsp baking powder, 0.5 tsp salt, and 1.5 tsp pumpkin pie spice in a separate bowl. Slowly fold the dry ingredients into the wet base using a spatula. Stop the moment you see no more white streaks. Over mixing at this stage will develop the gluten, turning your velvety bread into something tough and rubbery.
- In a small ramekin, mix the 0.25 cup sugar and 1 tbsp cinnamon for the swirl. Grease your four mini loaf pans thoroughly. Spoon about two tablespoons of pumpkin batter into the bottom of each cavity. Sprinkle a generous layer of the cinnamon sugar over the batter, covering it completely.
- Top with the remaining pumpkin batter, filling the pans about three quarters full. Take a butter knife or a skewer and swirl it through the batter in a figure eight motion only three times. If you swirl too much, the cinnamon sugar will dissolve, and you'll lose that beautiful visual ribbon.
- Prepare the streusel by cutting 1 tbsp cold butter into the 0.25 cup flour, 2 tbsp brown sugar, and 1 tbsp melted butter (the melted butter helps bind it). Sprinkle this over the tops. Bake for 25 minutes until a skewer inserted comes out with just a few moist crumbs. The aroma should be intoxicatingly spicy at this point.