Name: Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 large egg; 1/2 cup granulated sugar; 1/4 cup brown sugar, light or dark; 1/2 cup pure canned pumpkin; 1/4 cup canola oil (or any neutral oil); 1 teaspoon vanilla extract; 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/8 teaspoon baking soda; 1 1/2 teaspoons pumpkin pie spice; 1/4 teaspoon salt; 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon combined with 1 tablespoon sugar)

Jump to Recipe

If you adore the cozy flavors of fall and love the perfect balance between sweet and spicy, then these Cinnamon Swirl Pumpkin Bread Mini Loaves are here to steal your heart (and your taste buds)! Each tender mini loaf is bursting with the warmth of pumpkin and pumpkin pie spice, swirled with a sweet cinnamon sugar ribbon that creates a delightful surprise in every bite. These treats are not just adorable in size but pack a punch of comfort-food goodness that’s perfect for breakfast, snack time, or an anytime pick-me-up. Trust me, once you try these, your kitchen will be filled with the most irresistible aroma, and you’ll find yourself craving these delightful loaves all season long.

Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple yet each plays an essential role in achieving the moist texture, warm spices, and rich flavor of your Cinnamon Swirl Pumpkin Bread Mini Loaves. From the creamy pumpkin to the brown sugar’s caramel notes, every component contributes something magical.

1 large egg: Acts as a binder and adds moisture for a fluffy crumb.
1/2 cup granulated sugar: Provides sweetness and structure.
1/4 cup brown sugar (light or dark): Adds moisture and a deeper caramel flavor.
1/2 cup pure canned pumpkin: Brings natural moisture and that lovely fall flavor.
1/4 cup canola oil (or any neutral oil): Keeps the bread tender and moist.
1 teaspoon vanilla extract: Enhances the overall sweetness and aroma.
3/4 cup all-purpose flour: The base for your bread’s soft yet sturdy structure.
1/2 teaspoon baking powder: Helps the mini loaves rise.
1/8 teaspoon baking soda: Adds a subtle lift and keeps the crumb light.
1 1/2 teaspoons pumpkin pie spice: Infuses the batter with cozy, spicy warmth.
1/4 teaspoon salt: Balances the sweetness and enhances flavor.
2 to 3 tablespoons cinnamon sugar: Creates that irresistible cinnamon swirl on top.

How to Make Cinnamon Swirl Pumpkin Bread Mini Loaves

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350 degrees Fahrenheit. Position the oven rack so your mini loaves will bake evenly right in the center. If you’re using mini loaf pans, give them a light greasing and line with parchment paper slings for easy removal after baking. Alternatively, you can use a brownie pan, just line the wells with strips of parchment to make lifting the mini breads a breeze.

Step 2: Mix the Wet Ingredients

In a medium bowl, whisk together your large egg, granulated sugar, brown sugar, canned pumpkin, oil, and vanilla extract. Whisk until this mixture looks smooth and silky — this is the foundation of your batter’s rich flavor and moist texture.

Step 3: Add the Dry Ingredients

Sift or sprinkle the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk gently until you see no streaks of dry flour. A helpful tip: use a fine mesh strainer to evenly sprinkle the dry ingredients for a lump-free batter that bakes like a dream.

Step 4: Fill Your Pans and Add Cinnamon Sugar

Spoon equal amounts of batter into your prepared pans, leaving a little room at the top for rising. Generously sprinkle cinnamon sugar over each mound of batter, then gently swirl with a toothpick or knife lightly through the top. This swirl will give your Cinnamon Swirl Pumpkin Bread Mini Loaves their signature look and that lovely cinnamon burst in every slice.

Step 5: Bake and Cool

Bake in your brownie pan for about 20 to 23 minutes or in mini loaf pans for about 28 to 30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out mostly clean. Let the loaves cool in their pans on a wire rack for 10 to 15 minutes before lifting them out using the parchment slings. Then, let them cool completely on the rack for the best texture and flavor.

How to Serve Cinnamon Swirl Pumpkin Bread Mini Loaves

Garnishes

These mini loaves shine beautifully with just a light dusting of powdered sugar or a drizzle of simple vanilla glaze. For a festive touch, top with chopped pecans or a smear of cinnamon cream cheese. The garnishes not only add flair but amp up the flavors your taste buds already love.

Side Dishes

Pair your Cinnamon Swirl Pumpkin Bread Mini Loaves with a steaming cup of spiced chai tea or pumpkin latte for the ultimate cozy combo. Fresh fruit or a dollop of whipped cream also make delightful accompaniments, brightening the richness of the bread.

Creative Ways to Present

Present these mini loaves on a rustic wooden board alongside seasonal decorations like cinnamon sticks, miniature pumpkins, or autumn leaves for a charming display. You can also slice them and stack for a layered pumpkin bread dessert or wrap individual loaves in parchment paper tied with twine to gift to friends.

Make Ahead and Storage

Storing Leftovers

After cooling completely, store your leftover Cinnamon Swirl Pumpkin Bread Mini Loaves wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps them moist and flavorful, perfect for snacking later in the week.

Freezing

You can freeze these mini loaves for up to 2 months. Wrap each loaf individually in plastic wrap and then place in a freezer-safe bag. When you want to enjoy one, simply thaw at room temperature or gently warm in the microwave.

Reheating

To bring back that freshly baked warmth, reheat each mini loaf in the microwave for about 15 to 20 seconds or pop in a warm oven for 5 minutes. A quick spread of butter on a warm slice elevates the experience — pure comfort in every bite.

FAQs

Can I use fresh pumpkin instead of canned in this recipe?

Absolutely! You can roast and puree fresh pumpkin, but be sure to strain out any excess moisture to keep the batter from becoming too wet. Use the same quantity as canned pumpkin for best results.

What kind of pumpkin pie spice should I use?

Store-bought pumpkin pie spice blends usually contain cinnamon, nutmeg, ginger, and cloves. If you prefer, you can make your own blend at home to customize the flavor, but the ready mix works wonderfully here.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour for a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or similar to help with the texture. The loaves will still be moist and delicious.

How do I get the cinnamon swirl effect without mixing it into the whole batter?

The magic is in sprinkling the cinnamon sugar on top and swirling gently with a toothpick just before baking. This keeps the swirl defined and creates a lovely cinnamon ribbon in every loaf.

Can I double the recipe for a larger batch?

You sure can! Just double all the ingredients and bake in multiple mini loaf pans or adjust baking time if using larger pans. Keep an eye on the loaves and do a toothpick test for doneness.

Final Thoughts

There’s something truly special about the way these Cinnamon Swirl Pumpkin Bread Mini Loaves bring warmth, sweetness, and cozy fall vibes straight to your kitchen. Whether you’re sharing with loved ones or savoring a quiet moment with a cup of coffee, these mini treats deliver comfort and joy in every bite. Give this recipe a try and watch them become your new seasonal favorite — trust me, you’ll want to keep making them year after year!

Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe

★★★★★

4.9 from 9 reviews

Author: Harper
Total Time: 40 minutes
Yield: 4 mini loaves 1x
Diet: Vegetarian

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Description

This Cinnamon Swirl Pumpkin Bread Mini Loaves recipe is a delightful autumn treat featuring moist pumpkin bread with a sweet and spicy cinnamon sugar swirl. Perfect for breakfast or a snack, these mini loaves combine warm pumpkin pie spice with a rich cinnamon sugar topping, baked to perfection in handy individual-sized portions.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Lightly grease mini loaf pans and line them with parchment paper with overhanging edges to easily lift the loaves out. If using a brownie pan, line 5 wells with parchment strips that hang over the sides.
Mix Wet Ingredients: In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, canned pumpkin, canola oil, and vanilla extract until the mixture is smooth and well combined.
Add Dry Ingredients: Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt evenly over the wet mixture. Whisk gently until no dry streaks remain, ensuring the batter is evenly mixed but not overworked.
Prepare Swirl: Spoon even amounts of the pumpkin batter into your prepared pans. Generously sprinkle cinnamon sugar over the top of the batter in each loaf. Using a toothpick or knife, gently swirl the cinnamon sugar just on the surface to create a beautiful cinnamon pattern.
Bake: Bake the bread according to your pan choice: 20 to 23 minutes if using a brownie pan, or 28 to 30 minutes for mini loaf pans. The bread is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Cool: Remove the pans from the oven and let them cool on a wire rack for 10 to 15 minutes. Use the parchment sling to lift the loaves out of the pans and allow them to cool completely on the rack before slicing.

Notes

Use canned pure pumpkin for best flavor and moisture; avoid pumpkin pie filling which contains added spices and sugar.
For a gluten-free option, substitute the all-purpose flour with a gluten-free baking flour blend, adjusting moisture if needed.
You can replace canola oil with other neutral oils like vegetable or avocado oil.
Adjust the cinnamon sugar swirl according to your sweetness and spice preference.
These mini loaves freeze well — wrap tightly and freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Bread, Snack, Breakfast
Method: Baking
Cuisine: American