Preheat and Prep
Preheat your oven to 350°F (175°C). Grease or line three mini loaf pans (about 5x3 inches) with parchment paper for easy removal.

Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This keeps the spices evenly distributed for that warm, autumn flavor.

Combine the Wet Ingredients
In a large bowl, whisk the melted butter (or oil) with the sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin puree, milk, and vanilla extract until creamy.

Bring It Together
Gradually fold the dry mixture into the wet, stirring just until combined. Be careful not to overmix—this is the secret to soft, tender dessert bread.

Layer with Cinnamon Swirl
Spoon a layer of batter into each prepared loaf pan, sprinkle with the cinnamon sugar mixture, then top with the remaining batter. Gently swirl with a knife for that marbled effect.

Bake to Perfection
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans for 10 minutes before transferring to a wire rack.

Optional Glaze & Serve
Drizzle with a light glaze if you like a sweeter finish, or leave them as they are for a cozy, classic fall pumpkin bread recipe.