1 cup canned pumpkin or fresh pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chopped nuts or chocolate chips (optional)
Preheat your oven to 350°F (180°C). Grease or line your mini loaf pans with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until well combined.
In another bowl, combine the canned pumpkin, granulated sugar, brown sugar, eggs, and buttermilk. Mix until smooth and well blended.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
Mix together the cinnamon and sugar for the swirl.
Divide half of the pumpkin batter into the prepared mini loaf pans. Sprinkle half of the cinnamon mixture over the batter, followed by the remaining pumpkin batter. Top with the rest of the cinnamon mixture and swirl gently.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pans for about 10 minutes before transferring to a wire rack.
