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; ½ cup granulated sugar; ¼ cup brown sugar, light or dark; ½ cup pure canned pumpkin; ¼ cup canola oil; 1 teaspoon vanilla extract; ¾ cup all-purpose flour; ½ teaspoon baking powder; ⅛ teaspoon baking soda; 1 ½ teaspoons pumpkin pie spice; ¼ teaspoon salt; 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

There’s something magical about baking these Cinnamon Swirl Pumpkin Bread Mini Loaves. Imagine biting into a tender, golden loaf with ribbons of cinnamon sugar swirling through spiced pumpkin crumb, the sweet-scented aroma filling your kitchen and your heart. These small batch loaves are truly a celebration of fall flavors, but work beautifully any time of year—easy enough for weekday breakfasts, show stopping enough to share for coffee with friends. If you love cozy baked goods that stay moist for days and come together in a flash, you’re absolutely going to fall for this recipe.

Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe - Recipe Image

Ingredients You’ll Need

Here’s the beauty of these mini loaves: every ingredient is simple, but essential. Each one brings its own magic, combining into a moist, flavorful treat with just the right swirl of sweetness and spice. Let’s take a closer look at what you’ll need—and how each ingredient does its part!

Large egg: Gives structure and richness to the loaves, ensuring each bite is soft and satisfying.
Granulated sugar: Provides sweetness and helps create that delightfully crisp edge on every slice.
Brown sugar (light or dark): Adds a hint of molasses flavor and gives the crumb extra moisture and depth.
Pure canned pumpkin: The heart of the recipe! Pumpkin keeps the bread moist and infuses every bite with color and flavor. Be sure to use pumpkin puree, not pie filling.
Canola oil (or any neutral oil): Ensures a tender, moist texture without overpowering the delicate pumpkin and spice flavors.
Vanilla extract: Rounds out the flavors and brings all that autumn magic together.
All-purpose flour: Forms the sturdy-yet-tender base of these irresistible mini loaves.
Baking powder: Lifts the batter for a fluffy, light texture.
Baking soda: Works with the pumpkin and brown sugar for even more lift and softness.
Pumpkin pie spice: The warming, aromatic heart of the loaf—feel free to add extra for bolder spice.
Salt: Enhances and balances the sweetness, making every flavor pop.
Cinnamon sugar: Swirled on top for a beautiful, crunchy finish—use 3/4 teaspoon cinnamon per 1 tablespoon sugar for the perfect blend.

How to Make Cinnamon Swirl Pumpkin Bread Mini Loaves

Step 1: Prep Your Pans and Preheat the Oven

Get your baking pans ready! Preheat the oven to 350°F and arrange a rack in the middle position for even baking. For mini loaves, lightly grease the pans and line them with parchment paper, letting the edges hang over for easy lifting later. If you’re using a brownie bar pan, line a few of the wells with strips of parchment that overhang the sides.

Step 2: Mix the Wet Ingredients

In a medium mixing bowl, whisk together one large egg, the granulated sugar, brown sugar, canned pumpkin, oil, and vanilla extract. Whisk until everything is silky-smooth and well incorporated—this blend is what makes the Cinnamon Swirl Pumpkin Bread Mini Loaves so moist and flavorful.

Step 3: Add the Dry Ingredients

Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet mixture. You can use a fine mesh strainer right over the bowl for a lighter crumb. Gently whisk until no dry streaks remain—just until combined, so your loaves stay tender.

Step 4: Portion Out the Batter

Divide the batter evenly between your prepared pans, filling them about two-thirds full. This small batch recipe is forgiving—you can make two mini loaves, several muffins, or a few brownie bar pan servings. It’s all about what you have on hand.

Step 5: Create the Signature Cinnamon Swirl

Here comes the magic: Generously sprinkle cinnamon sugar over the top of each loaf. Then, take a toothpick or knife and gently swirl it just through the surface batter. This is where your Cinnamon Swirl Pumpkin Bread Mini Loaves get their beautiful top and that little crunch in every bite!

Step 6: Bake and Cool

Bake according to your pan type: about 28 to 30 minutes for mini loaves, or 20 to 23 minutes for smaller compartments like brownie pan wells or muffins. The loaves are done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let them cool in the pans for 10 to 15 minutes, then use the parchment sling to lift out and cool completely on a wire rack.

How to Serve Cinnamon Swirl Pumpkin Bread Mini Loaves

Garnishes

A little garnish goes a long way to make your mini loaves look as good as they taste! Try a dusting of powdered sugar, an extra sprinkle of cinnamon, or a drizzle of vanilla glaze for a festive touch. You can even add toasted pecans or walnuts on top before baking if you love a bit of crunch.

Side Dishes

These Cinnamon Swirl Pumpkin Bread Mini Loaves shine beside a creamy latte or mug of chai. For breakfast, pair with Greek yogurt and berries, or serve with a simple fruit salad at brunch. The spiced pumpkin flavor plays well with both cozy and fresh sides.

Creative Ways to Present

Get creative for gatherings—wrap each mini loaf in parchment and tie with twine for a homemade gift. Arrange the loaves on a wooden board for a rustic feel, or slice and serve on a pretty cake stand alongside whipped cinnamon butter. For parties, turn the batter into muffins and display in colorful wrappers.

Make Ahead and Storage

Storing Leftovers

Keep your Cinnamon Swirl Pumpkin Bread Mini Loaves moist by storing them in an airtight container or tightly wrapped in plastic at room temperature. They’ll stay fresh and tender for 5 to 7 days—a real win for meal prep or easy snacks all week!

Freezing

You can absolutely freeze these mini loaves! Allow them to cool completely, then wrap each loaf tightly in plastic wrap and pop them into a zip-top freezer bag. They’ll keep beautifully for up to 3 months. Next time a craving hits, you’re just a quick thaw away from a homemade treat.

Reheating

For that just-baked warmth, microwave a thawed loaf (or muffin) for about 10 to 15 seconds, or reheat in a low oven (around 300°F) for 5 to 10 minutes. This brings back that moist crumb and makes the cinnamon swirl extra aromatic.

FAQs

Can I double this recipe for a full-size loaf?

Yes! Simply double all the ingredients and bake in a 9×5-inch loaf pan. Start checking for doneness at around 50 minutes—insert a toothpick in the center to see if it comes out with only a few moist crumbs.

Is it okay to use homemade pumpkin puree?

Absolutely. Homemade pumpkin puree works beautifully in Cinnamon Swirl Pumpkin Bread Mini Loaves. Just make sure your puree is thick, not watery, for the best texture.

What’s the best way to create the cinnamon swirl on top?

For a classic swirl, generously sprinkle the cinnamon sugar over the batter and use a toothpick or the tip of a knife to make figure-eight motions just through the very top. This keeps the swirl crisp and pretty once baked!

Can I add nuts or chocolate chips to the batter?

Yes! Fold in about 1/3 cup chopped nuts (like pecans or walnuts) or chocolate chips to the batter before scooping. Both add delicious variation and texture that complement the pumpkin and spices.

Is there a gluten-free substitute for the flour?

A good gluten-free all-purpose flour blend can usually be swapped in for the regular flour—just follow a 1:1 ratio and be sure the blend contains xanthan gum for structure.

Final Thoughts

There’s just something incredibly joyful about sharing a batch of Cinnamon Swirl Pumpkin Bread Mini Loaves—whether you eat them straight from the oven with melty cinnamon sugar, package them for friends, or sneak a slice for your afternoon pick-me-up. Give them a try, and don’t be surprised if they become your favorite too!