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)

If you’re searching for the ultimate cozy fall treat that delivers a punch of pumpkin flavor, look no further than Cinnamon Swirl Pumpkin Bread Mini Loaves. Imagine tiny golden loaves with a tender, moist crumb, swirling with just enough cinnamon sugar crunch on top to make every bite a delight. This recipe is beloved for a reason: easy to whip up, undeniably delicious, and perfect as breakfast, a snack, or even dessert. Whether you’re baking for yourself, gifting to friends, or indulging in a little seasonal self-care, these mini loaves truly embody autumn comfort in each slice.

Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe - Recipe Image

Ingredients You’ll Need

These straightforward ingredients come together to create magic. Each one plays a starring role, lending its own texture, color, or unmistakable flavor to your Cinnamon Swirl Pumpkin Bread Mini Loaves. Simple and satisfying, with results that taste anything but basic!

Egg: Adds structure and moisture, ensuring the loaves are beautifully tender.
Granulated sugar: Sweetens the bread and helps give it a golden color.
Brown sugar: Brings depth and a slight caramel flavor for extra coziness.
Pure canned pumpkin: The heart of the recipe, this provides that fantastic pumpkin flavor and moist texture. Remember, you’ll have a bit left over—perfect for another baking adventure!
Canola oil (or any neutral oil): Keeps the bread exceptionally soft for days (no dry loaves here!).
Vanilla extract: Infuses sweetness and warmth that pairs so well with pumpkin.
All-purpose flour: The classic base for a soft, tender crumb.
Baking powder: Gives the mini loaves just the right lift as they bake.
Baking soda: Just a touch helps balance the acidity and creates lightness.
Pumpkin pie spice: This blend of spices is the secret to that signature autumn aroma!
Salt: Enhances flavor and balances the sweetness.
Cinnamon sugar: Swirled on top, it bakes into that irresistible sweet, crunchy crust.

How to Make Cinnamon Swirl Pumpkin Bread Mini Loaves

Step 1: Prep Your Pans and Oven

Preheat your oven to 350F and place the rack in the middle. For mini loaf pans, lightly grease and line them with parchment paper that hangs over the sides—this sling will make your loaves easy to lift out once they’re baked. If using a brownie bar pan, cut strips of parchment to line several wells, letting them hang over for easy removal. A little prep makes all the difference!

Step 2: Whisk Together Wet Ingredients

In a medium mixing bowl, combine the large egg, granulated sugar, brown sugar, canned pumpkin, oil, and vanilla extract. Whisk everything together until the mixture is completely smooth and creamy. This not only blends in the flavors but also helps the sugar dissolve nicely, setting your loaves up for maximum tenderness.

Step 3: Incorporate the Dry Ingredients

Now, sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt right over your wet mixture. For the best texture, use a fine mesh strainer to gently distribute the dry ingredients evenly. Whisk until no streaks of flour remain—but don’t overmix! This preserves the light, soft crumb that makes Cinnamon Swirl Pumpkin Bread Mini Loaves so irresistible.

Step 4: Add the Cinnamon Swirl

Scoop the batter evenly into your prepared loaf or brownie pan sections. Generously spoon the cinnamon sugar over each portion, then take a toothpick or knife and gently swirl it—just on top—to create those signature sweet pockets and a crunchy, caramelized crust as it bakes. This step is where the magic (and the swirl!) happens.

Step 5: Bake and Cool

For 2 mini loaves, bake 28–30 minutes; for brownie pan portions, 20–23 minutes (or until a toothpick inserted in the center comes out almost clean). Allow the bread to cool in the pan for 10 to 15 minutes on a wire rack, then use your parchment sling to lift each mini loaf out and let them cool completely. Trust me: that little bit of patience pays off with perfect slices every time!

How to Serve Cinnamon Swirl Pumpkin Bread Mini Loaves

Garnishes

Dress your mini loaves up with a light dusting of powdered sugar, a drizzle of vanilla glaze, or even a dollop of whipped cream. For extra autumn flair, sprinkle on a few toasted pecans or walnuts, or serve with a pat of melting butter for even more indulgence. The cinnamon sugar crust already adds plenty of pizzazz, but there’s no harm in getting creative!

Side Dishes

Cinnamon Swirl Pumpkin Bread Mini Loaves pair beautifully with a mug of spiced chai, hot coffee, or a tall, cold glass of milk. For a brunch spread, serve them alongside fresh fruit, a savory egg dish, or creamy yogurt sprinkled with granola. These mini loaves shine as both a sweet treat and a hearty companion to any breakfast or snack plate.

Creative Ways to Present

If you’re gifting or entertaining, wrap each mini loaf in parchment and tie it with festive twine. Stack loaves on a rustic board with cinnamon sticks and mini pumpkins for a picture-perfect autumn centerpiece. Or, slice and arrange them in a basket for a grab-and-go brunch buffet—no one can resist picking up a slice (or two)!

Make Ahead and Storage

Storing Leftovers

Cinnamon Swirl Pumpkin Bread Mini Loaves actually taste even better the next day. Store them tightly wrapped or in an airtight container at room temperature, where they’ll stay perfectly moist for up to a week, thanks to the pumpkin and oil in the batter. Just keep them away from direct sun or heat!

Freezing

Want to savor the flavors of fall any time? Allow your baked and cooled mini loaves to cool completely before wrapping them securely in plastic wrap and storing inside a freezer bag. They’ll keep for up to three months and will be just as delicious after thawing at room temperature—perfect for unexpected guests or midwinter cravings.

Reheating

To recapture that fresh-from-the-oven warmth, simply pop a mini loaf (or slice) into the microwave for about 10–15 seconds, or reheat in a 300F oven until just warmed through. This refreshes the texture and brings that cozy cinnamon aroma right back to life.

FAQs

Can I double this recipe to make a full-sized loaf?

Absolutely! Just double all the ingredients and bake in a 9×5-inch loaf pan, checking for doneness starting around 50 minutes. The flavor and texture scale up beautifully.

What’s the best canned pumpkin to use?

Any pure canned pumpkin will work—just make sure you’re not using pumpkin pie filling. Libby’s is a favorite for its consistency, but any 100% pumpkin puree delivers great results.

Do I have to use mini loaf pans?

Nope! You can use a brownie bar pan, muffin tin, or even bake as muffins (about 20–23 minutes for muffins). The recipe is flexible and delicious no matter the shape.

How can I make these mini loaves even spicier?

If you love that warm, spicy flavor, add an extra 1/4 to 1/2 teaspoon pumpkin pie spice or cinnamon to the batter before baking. Make it your own!

What should I do with leftover canned pumpkin?

Leftover pumpkin is basically an invitation to bake more treats! Stir it into oatmeal, blend into smoothies, or check out other pumpkin recipes—mini loaves are just the beginning!

Final Thoughts

There’s something so special about pulling a batch of Cinnamon Swirl Pumpkin Bread Mini Loaves from the oven—each loaf is a perfect little package of fall flavor. If you haven’t tried these yet, let this be your sign! Go ahead and treat yourself and your loved ones to a cozy slice (or two), and savor every swirl. Happy baking!

Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe