Name: Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 for every 1 tablespoon of sugar)

Jump to Recipe

If autumn had a signature aroma, it would be drifting from a pan of Cinnamon Swirl Pumpkin Bread Mini Loaves fresh from your oven. Sweet notes of pumpkin, cozy layers of cinnamon sugar, and a satisfyingly moist crumb come together in these adorable mini breads. Each slice reveals a picture-perfect swirl and a flavor that promises comfort, nostalgia, and just the right amount of sweetness for breakfast, snacking, or sharing with friends over coffee. Cinnamon Swirl Pumpkin Bread Mini Loaves truly capture the spirit of fall in every bite.

Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of familiar pantry staples can transform into such an utterly crave-worthy treat! Every ingredient in these Cinnamon Swirl Pumpkin Bread Mini Loaves plays an important role, from adding richness and moisture to giving that bakery-style rise and fragrant swirl.

Egg: Provides structure and helps the bread rise for that light, fluffy texture.
Granulated sugar: Sweetens the loaf just right and balances the spices.
Brown sugar: Adds depth with its molasses notes and extra moisture for an irresistible crumb.
Pure canned pumpkin: The hero ingredient, bringing tenderness, color, and unmistakable pumpkin flavor.
Canola oil: Keeps the loaves extra moist and tender—swap with any neutral oil if preferred.
Vanilla extract: Rounds out the flavors and adds a warm, bakery-style aroma.
All-purpose flour: The backbone of the loaf, providing necessary structure without heaviness.
Baking powder: Lends a light rise, ensuring the mini loaves aren’t too dense.
Baking soda: Reacts with the acid in the pumpkin, helping the loaves puff up perfectly.
Pumpkin pie spice: Infuses every bite with cozy, holiday-inspired warmth—think cinnamon, nutmeg, and all those classic spices.
Salt: An essential, subtle highlight for the other flavors to shine.
Cinnamon sugar: The magic swirl—just cinnamon and sugar—for that signature sweet, spicy ribbon throughout.

How to Make Cinnamon Swirl Pumpkin Bread Mini Loaves

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350F and moving the oven rack to the middle spot—this ensures even baking. Generously grease your mini loaf pans (or use a brownie pan if that’s what you have) and line them with parchment paper. Leaving some parchment hanging over the sides makes it a breeze to lift out your Cinnamon Swirl Pumpkin Bread Mini Loaves once they’re done.

Step 2: Mix the Wet Ingredients

Grab a medium mixing bowl and whisk together the egg, both sugars, pumpkin, oil, and vanilla until silky smooth. This simple step blends all the flavor builders—your kitchen is already going to start smelling tempting!

Step 3: Add the Dry Ingredients

Set a fine mesh strainer over your bowl and add the flour, baking powder, baking soda, pumpkin pie spice, and salt into it. Sift or sprinkle these dry ingredients right over the wet mixture, then gently whisk until everything is just combined. No need to overmix—stop as soon as the batter is uniform and you no longer see pockets of flour.

Step 4: Swirl in the Cinnamon Sugar

Divide the rich pumpkin batter among your prepared pans. Before baking, sprinkle a generous amount of cinnamon sugar over the tops. Use a toothpick or thin knife to gently swirl the cinnamon sugar into beautiful ribbons just on the surface—this is where the iconic look and flavor of Cinnamon Swirl Pumpkin Bread Mini Loaves comes alive!

Step 5: Bake, Cool, and Enjoy

Pop your pans into the oven. For brownie pans, aim for 20 to 23 minutes; for mini loaf pans, 28 to 30 minutes is just about right. You’ll know they’re perfect when a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Let the breads cool in their pans on a wire rack for 10 to 15 minutes, then lift them out with the parchment sling and cool completely. The hardest part is waiting, but the anticipation is half the fun!

How to Serve Cinnamon Swirl Pumpkin Bread Mini Loaves

Garnishes

These loaves are irresistible as-is, but a dusting of powdered sugar or a drizzle of simple vanilla glaze will make them look bakery-worthy. For extra autumn flair, add a sprinkle of chopped toasted pecans or candied ginger over the top just before serving.

Side Dishes

Pairing your Cinnamon Swirl Pumpkin Bread Mini Loaves with creamy Greek yogurt, a fresh fruit salad, or a piping-hot cup of chai latte turns breakfast or brunch into a special occasion. They also shine as an afternoon treat with a mug of coffee or spiced tea.

Creative Ways to Present

For a sweet gift, wrap each mini loaf in parchment and tie with rustic twine. Or arrange them on a vintage platter, sliced and ready for guests to grab. You can even cube leftover loaves and serve with whipped cream as a simple trifle—it’s guaranteed to impress!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your loaves tightly wrapped or in an airtight container at room temperature for up to 3 days. The flavors actually deepen over time, making them taste even better on day two!

Freezing

Cinnamon Swirl Pumpkin Bread Mini Loaves freeze beautifully. Wrap each loaf in plastic wrap then foil, or use a freezer-safe bag. They’ll keep well for up to 2 months. Thaw overnight in the fridge, or at room temperature for a few hours before serving.

Reheating

To restore that just-baked warmth, pop slices in the microwave for 10–20 seconds, or reheat mini loaves in a 300F oven for 7–10 minutes. Warm bread brings out extra aroma and softness—especially with a little butter smeared on top.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! If you have homemade pumpkin puree, just make sure it’s thick (not watery) and well-drained, so your Cinnamon Swirl Pumpkin Bread Mini Loaves don’t come out too dense or wet.

What if I don’t have mini loaf pans?

No worries! You can use a brownie pan or even muffin tins—just be sure to adjust your baking time, as smaller shapes may bake faster. The swirls and flavor will be just as delicious!

Can I double the recipe for more loaves?

Yes, you can absolutely double (or even triple) the recipe if you want to bake ahead or share with a crowd. Just evenly divide your batter among the pans and keep an eye on baking times, as larger batches may need a few extra minutes.

What’s the best way to get a perfect cinnamon swirl?

After adding the cinnamon sugar, give it a gentle swirl with a toothpick or butter knife—don’t overmix, or you’ll lose that pretty marbled look. Aim for a visible ribbon of cinnamon in every slice!

Can I add extras like nuts or chocolate chips?

Of course! Fold in a handful of chopped pecans, walnuts, or chocolate chips into the batter before swirling. It adds extra texture and makes your Cinnamon Swirl Pumpkin Bread Mini Loaves feel even more decadent and special.

Final Thoughts

I can’t think of a cozier way to celebrate the flavors of fall than with a batch of Cinnamon Swirl Pumpkin Bread Mini Loaves. They’re simple, satisfying, and absolutely unforgettable. Give them a try—your kitchen (and anyone lucky enough to get a slice) will thank you!

Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe

★★★★★

5 from 7 reviews

Author: anna
Total Time: 45 minutes
Yield: 2 mini loaves or 5 brownie pan servings 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the cozy flavors of fall with these Cinnamon Swirl Pumpkin Bread Mini Loaves. Perfectly spiced and wonderfully moist, these individual-sized loaves are a delightful treat for any time of day.

Instructions

Preheat the oven: Preheat the oven to 350F degrees and adjust the rack to the middle position. Prepare pans by greasing and lining with parchment paper.
Mix wet ingredients: In a bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.
Add dry ingredients: Sift or sprinkle flour, baking powder, baking soda, pumpkin pie spice, and salt over wet ingredients. Whisk until combined.
Fill pans: Divide batter into pans and sprinkle cinnamon sugar on top. Swirl gently with a toothpick or knife.
Bake: Bake until a toothpick inserted in the middle comes out mostly clean. Cool in pans before transferring to a wire rack to cool completely.

Notes

You can customize the spice level by adjusting the amount of pumpkin pie spice.
Feel free to add nuts or dried fruit to the batter for extra texture and flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American