Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe
Meet your new favorite fall treat: Cinnamon Swirl Pumpkin Bread Mini Loaves! These delightfully tender little loaves offer everything you crave in autumn baking, from the cozy aroma of pumpkin pie spice to the irresistible, crackly ribbons of cinnamon sugar spiraling through every slice. Perfectly portioned, golden on the outside, and impossibly moist inside, these mini loaves will charm everyone from brunch guests to after-school snackers. If you love pumpkin bread but can’t resist a cinnamon swirl (and honestly, who can?), you’re about to make these on repeat.
Ingredients You’ll Need
Gather your pantry staples and a can of pumpkin, because this easy list keeps things uncomplicated while delivering big flavor. Each ingredient in these Cinnamon Swirl Pumpkin Bread Mini Loaves has a purpose: some bring structure, others moisture, and a few transform every bite into pure autumnal magic.
- Egg: Adds richness and helps bind the ingredients for a tender crumb.
- Granulated sugar: Delivers sweetness and a delicate structure.
- Brown sugar (light or dark): Provides a hint of molasses flavor and extra moisture.
- Pure canned pumpkin: The star ingredient for deep color, flavor, and velvety texture—don’t skimp on quality here.
- Canola oil (or any neutral oil): Makes the loaves lusciously moist without overpowering the pumpkin spice flavors.
- Vanilla extract: Adds warmth and rounds out the spice notes.
- All-purpose flour: The perfect base for structure without heaviness.
- Baking powder: Helps your mini loaves rise beautifully.
- Baking soda: Just a touch, for extra lift and a balanced crumb.
- Pumpkin pie spice: Infuses every bite with cinnamon, nutmeg, and cloves—autumn in spice form.
- Salt: Enhances all the flavors and balances the sweetness.
- Cinnamon sugar (2 to 3 tablespoons): That classic, swirly topping that creates contrast and crunch—make extra, you won’t regret it!
How to Make Cinnamon Swirl Pumpkin Bread Mini Loaves
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F and position the rack in the center. If you’re using mini loaf pans, lightly grease them, then line with parchment strips that hang over the sides—your secret weapon for effortless unmolding. For brownie pans, just line five wells with 1-inch strips of parchment, making sure the ends dangle out to act as little handles later. This extra step guarantees your Cinnamon Swirl Pumpkin Bread Mini Loaves pop out perfectly every time.
Step 2: Whisk Together the Wet Ingredients
In a medium mixing bowl, combine the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla extract. Grab your trusty whisk and mix until the mixture is gorgeously smooth and well-blended. This is where those caramel and vanilla notes start coming together, and the color already hints at pumpkin’s cozy warmth.
Step 3: Add the Dry Ingredients
Next, sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt right over the wet mixture. If you have a fine mesh strainer, set it over the bowl, add your dry ingredients to the strainer, and finesse them into the wet for a lump-free, ultra-soft batter. Whisk until just combined—no dry streaks, but don’t overmix or you’ll lose that tender crumb.
Step 4: Assemble with Cinnamon Swirl
Spoon the batter evenly into your prepped pans. Now comes the fun part: generously sprinkle cinnamon sugar over the top of each loaf. Using a toothpick or the tip of a knife, gently swirl the topping into just the surface to create those signature cinnamon ribbons. The swirls won’t just look pretty—they’ll pack each bite with sweet-spicy zing!
Step 5: Bake, Cool, and Release
Slide the pans into the oven: about 20–23 minutes in a brownie pan, or 28–30 minutes in mini loaf pans, until a toothpick inserted in the center comes out mostly clean (a few crumbs are perfect). Let the mini loaves cool in the pan set on a wire rack for 10 to 15 minutes. Lift each one out using those clever parchment handles and cool completely on the rack—if you can wait that long before slicing into your Cinnamon Swirl Pumpkin Bread Mini Loaves!
How to Serve Cinnamon Swirl Pumpkin Bread Mini Loaves
Garnishes
These mini loaves are gorgeous all on their own, but a dusting of powdered sugar or a drizzle of simple glaze adds sparkle for special occasions. For extra fall flair, sprinkle chopped toasted pecans or some extra cinnamon sugar on top before serving to really make your Cinnamon Swirl Pumpkin Bread Mini Loaves shine.
Side Dishes
Pair your mini loaves with a steaming mug of coffee, chai, or spiced hot chocolate for a completely cozy snack. They’re also the perfect sides to a brunch spread—think fresh fruit, tangy yogurt, or even a dollop of whipped cream. Their not-too-sweet flavor makes them wildly versatile and well-loved by kids and adults alike.
Creative Ways to Present
Wrap each individual loaf in parchment and tie with twine for incredibly cute edible gifts or party favors. You can also slice and arrange them on a platter with a honey-butter dip or layer pieces in a trifle glass with spiced whipped cream for a show-stopping fall dessert. There’s no wrong way to show off these Cinnamon Swirl Pumpkin Bread Mini Loaves!
Make Ahead and Storage
Storing Leftovers
To keep your loaves moist and fresh, wrap each mini bread tightly in plastic wrap or place them in an airtight container. Store at room temperature for up to three days, though (let’s be honest) they’ll likely disappear long before then!
Freezing
If you want to stretch pumpkin season just a bit longer, these Cinnamon Swirl Pumpkin Bread Mini Loaves freeze beautifully. Wrap each cooled loaf in plastic, then in foil, and stash in a freezer-safe bag for up to two months. Thaw overnight at room temperature for a ready-made treat on busy mornings.
Reheating
Gently warm your mini loaves in the microwave for about 15–20 seconds or in a 300°F oven for 8–10 minutes to refresh that just-baked aroma and softness. If you’re feeling indulgent, toast a slice and slather with butter for the coziest snack!
FAQs
Can I make this recipe as a full-size loaf instead of mini loaves?
Absolutely! Double the recipe and bake in a standard 9×5-inch loaf pan for about 45–50 minutes, checking for doneness with a toothpick. Just keep in mind that the cinnamon swirl may settle a bit more than in mini loaves, but the results will still be delicious!
Can I substitute fresh pumpkin for canned pumpkin?
You can use homemade pumpkin puree as long as it’s well-drained and smooth. Canned pumpkin is more consistent for these Cinnamon Swirl Pumpkin Bread Mini Loaves, but fresh puree will work in a pinch—just watch the moisture content.
Is it possible to make this recipe dairy-free?
Absolutely! This recipe is already dairy-free as written, since it relies on oil and not butter or milk, making these loaves ideal for those following dairy-free diets.
Can I reduce the sugar in the recipe?
You can slightly reduce the granulated and brown sugar if you prefer, but don’t skip the cinnamon sugar swirl—it’s essential for that signature texture and flavor! Too much reduction may change the bread’s texture, so test with care.
I don’t have pumpkin pie spice. What can I substitute?
No worries—just mix 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves or allspice for a quick, homemade pumpkin pie spice blend that will work perfectly in your Cinnamon Swirl Pumpkin Bread Mini Loaves.
Final Thoughts
These Cinnamon Swirl Pumpkin Bread Mini Loaves embody everything wonderful about fall baking: they’re warm, fragrant, and absolutely irresistible. If you’re craving a treat that’s simple yet special, I hope you’ll give them a try—you might just find yourself baking a second batch before the first has even cooled!
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Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe
- Total Time: 45-60 minutes
- Yield: 2 mini loaves or 5 brownie-sized servings 1x
- Diet: Vegetarian
Description
Delight your taste buds with these scrumptious Cinnamon Swirl Pumpkin Bread Mini Loaves. These individual-sized loaves are moist, flavorful, and perfect for autumn.
Ingredients
Bread:
- 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)
Instructions
- Preheat the oven: Heat the oven to 350F and position the rack in the middle. Prepare pans as directed.
- Mix wet ingredients: In a medium bowl, combine egg, sugars, pumpkin, oil, and vanilla. Whisk 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.
- Bake: Bake until a toothpick comes out clean. Cool before serving.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: Approximately 220 kcal
- Sugar: 16g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Bread, Mini Loaves, Cinnamon Swirl, Autumn Baking
