Why You’ll Love This Recipe
There’s something irresistible about the warm aroma of pumpkin bread baking in the oven, especially when it’s swirled with sweet cinnamon. These mini loaves are the perfect fall treat—moist, spiced, and just the right size for sharing or gifting. The cinnamon swirl not only adds a beautiful visual touch but also enhances the pumpkin flavor with extra warmth and sweetness. These breads are simple to make, bake quickly, and store well, making them ideal for busy days when you want homemade goodness without spending hours in the kitchen. I tried making these with oat milk once, and the result was just as tender and flavorful as the traditional version. Whether you enjoy them with your morning coffee, as an afternoon snack, or as a seasonal dessert, these mini pumpkin breads will become a cozy staple in your baking routine.
Mini Pumpkin Bread with Cinnamon Swirl – Perfect Fall Treat
- Total Time: 50 minutes
- Yield: 4 mini loaves
- Diet: Vegetarian
Description
Moist and flavorful mini pumpkin breads with a sweet cinnamon sugar swirl, perfect for fall baking and gifting.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup granulated sugar (for swirl)
- 1 tbsp ground cinnamon (for swirl)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour 4 mini loaf pans.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk together pumpkin puree, oil, eggs, granulated sugar, brown sugar, vanilla extract, and milk until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined (do not overmix).
- In a small bowl, mix 1/4 cup granulated sugar with 1 tbsp cinnamon to make the swirl mixture.
- Pour half the batter into the prepared pans. Sprinkle half the cinnamon sugar mixture over the batter. Add remaining batter, then top with the rest of the cinnamon sugar.
- Using a knife, gently swirl through the batter to create a marbled effect.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra texture, add 1/2 cup chopped pecans or walnuts to the batter.
- You can freeze these mini loaves for up to 2 months—wrap tightly in plastic wrap and foil.
- Replace milk with buttermilk for a richer flavor.
- This recipe can also be baked as one standard loaf (increase baking time to 50–60 minutes).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pumpkin purée
Pumpkin purée gives the bread its moist texture and signature fall flavor. Be sure to use pure pumpkin purée, not pumpkin pie filling.
Flour
All-purpose flour creates a sturdy yet tender crumb that holds up well to the swirl of cinnamon sugar.
Sugar
Granulated sugar sweetens the bread while balancing the spices. Brown sugar can also be used for added depth and moisture.
Eggs
Eggs provide structure and richness, helping the bread hold together while staying soft.
Vegetable oil
Oil keeps the mini loaves extra moist. You can also use melted butter for a richer flavor.
Baking powder and baking soda
These leavening agents ensure the bread rises properly, creating a light and fluffy texture.
Cinnamon
Ground cinnamon enhances the pumpkin flavor and forms the delicious swirl throughout the bread.
Nutmeg and cloves
These warm spices complement the cinnamon and pumpkin, giving the bread a classic autumn taste.
Milk
Milk helps smooth the batter and ensures even baking. Almond or oat milk can be used for a dairy-free version.
Salt
A small amount of salt balances sweetness and deepens the overall flavor.
Directions
Start by preheating your oven and greasing mini loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices. In another bowl, mix the pumpkin purée, sugar, eggs, oil, and milk until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
Prepare the cinnamon swirl by mixing sugar and cinnamon in a small bowl. Pour half the batter into the loaf pans, then sprinkle with the cinnamon sugar mixture. Top with the remaining batter and use a knife to gently swirl through the layers for a marbled effect.
Bake until the loaves are golden and a toothpick inserted in the center comes out clean. Allow them to cool in the pans for a few minutes before transferring to a wire rack. These mini loaves are best served warm or at room temperature.
Servings and timing
This recipe makes about 6 mini loaves, depending on the size of your pans. Preparation takes 15 minutes, and baking requires 25–30 minutes. The total time is under 45 minutes, making this a quick and rewarding bake.
Storage/reheating
Mini pumpkin breads store well at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm a slice in the microwave for 10–15 seconds to bring back its soft texture.
Variations and Customizations
Cream cheese swirl
Add a cream cheese mixture for a tangy twist that complements the pumpkin and cinnamon.
Nutty crunch
Fold in chopped pecans or walnuts for texture and flavor.
Glazed finish
Drizzle a simple vanilla glaze over the loaves for extra sweetness.
Chocolate chip pumpkin bread
Mix chocolate chips into the batter for a rich surprise in every bite.
Spiced upgrade
Add cardamom, ginger, or allspice for a more complex spice profile.
Mini muffins
Turn the batter into pumpkin cinnamon swirl muffins for bite-sized treats.
Dairy-free version
Use almond or oat milk and replace butter with coconut oil if desired.
Healthier option
Substitute half the flour with whole wheat flour and reduce sugar slightly.
Festive topping
Sprinkle cinnamon sugar on top before baking for a crunchy crust.
Pumpkin pecan loaves
Combine cinnamon sugar with chopped pecans for a sweet, nutty swirl.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree it until smooth.
Can I double this recipe?
Absolutely, you can double the ingredients to make more loaves.
Can I make one large loaf instead of mini loaves?
Yes, bake in a standard loaf pan, adjusting the baking time to 50–60 minutes.
What can I use instead of vegetable oil?
Melted butter, coconut oil, or canola oil all work well.
Can I make this bread gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.
Do I have to include the cinnamon swirl?
No, the bread tastes great on its own, but the swirl adds extra flavor.
How do I prevent the bread from being dry?
Do not overbake and measure flour accurately to maintain moisture.
Can I add frosting?
Yes, cream cheese frosting pairs wonderfully with pumpkin bread.
Are these good for gifting?
Yes, the mini size makes them perfect for holiday gifts or bake sales.
Can I make them ahead of time?
Yes, they store well and can even be frozen ahead for convenience.
Conclusion
Mini pumpkin bread with a cinnamon swirl is the ultimate cozy fall bake—sweet, spiced, and perfectly portioned. Whether you enjoy it fresh from the oven, give it as a thoughtful homemade gift, or freeze a few loaves for later, it is a versatile recipe that never disappoints. With endless ways to customize, this pumpkin bread will quickly become a seasonal favorite in your kitchen.
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