Pumpkin bread is a fall classic, but when you bake it in mini loaves with a sweet cinnamon swirl, it becomes an irresistible treat that’s perfect for gifting, snacking, or enjoying with coffee. Mini Pumpkin Bread with Cinnamon Swirl is moist, warmly spiced, and filled with ribbons of cinnamon-sugar that melt into the bread for a sweet surprise in every bite.
Whether you’re baking for family, sharing at a holiday gathering, or stocking the freezer with seasonal goodies, these little loaves are guaranteed to bring cozy fall flavor to your table.
Mini Pumpkin Bread with Cinnamon Swirl
Equipment
- 4 mini loaf pans
- Mixing bowls
- whisk and spatula
- parchment paper (optional)
- toothpick or cake tester
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
- 1 cup pumpkin purée (not pumpkin pie filling)
- 0.5 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon (for swirl)
- 0.33 cup granulated sugar (for swirl)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour 4 mini loaf pans, or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk pumpkin purée, oil, sugar, eggs, and vanilla until smooth and well combined.
- Add the dry ingredients to the wet and stir until just combined—do not overmix.
- In a small bowl, mix ⅓ cup sugar and 1 tbsp cinnamon. Pour half the batter into loaf pans, sprinkle half the cinnamon-sugar mix, top with remaining batter, and swirl gently with a knife. Sprinkle remaining cinnamon-sugar on top.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans. Cool completely before slicing or glazing.
Notes
What is Mini Pumpkin Bread with Cinnamon Swirl?
Mini Pumpkin Bread with Cinnamon Swirl is a spiced quick bread made with pumpkin purée, flour, sugar, eggs, and warm spices, baked in mini loaf pans. A cinnamon-sugar mixture is layered into the batter before baking, creating sweet, fragrant swirls throughout. The result is a moist, flavorful bread that’s portable, portion-friendly, and perfect for sharing.
Ingredients You’ll Need
This recipe makes 4 mini loaves (or 2 standard loaves).
For the bread
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the cinnamon swirl
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
Optional toppings
- Cinnamon sugar sprinkle
- Powdered sugar glaze
- Chopped pecans or walnuts
Step-by-Step Instructions
Step 1: Prep pans and oven
Preheat oven to 350°F (175°C). Grease and flour 4 mini loaf pans (or line with parchment).
Step 2: Mix dry ingredients
In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
Step 3: Mix wet ingredients
In a large bowl, whisk pumpkin purée, oil, sugar, eggs, and vanilla until smooth.
Step 4: Combine
Add dry ingredients to wet and stir just until combined—don’t overmix.
Step 5: Create cinnamon swirl
In a small bowl, mix sugar and cinnamon. Pour half the batter into pans, sprinkle half the cinnamon-sugar, then top with remaining batter. Swirl gently with a knife. Sprinkle remaining cinnamon-sugar on top.
Step 6: Bake
Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans.
Tips for the Best Pumpkin Bread
- Use pure pumpkin purée, not pie filling.
- Don’t overmix batter or bread may be dense.
- Check early—mini loaves bake faster than full loaves.
- Let cool fully before slicing to set the swirl.
Variations
- Glazed version: Drizzle cooled loaves with a simple powdered sugar glaze.
- Nutty swirl: Add chopped pecans or walnuts to the cinnamon mixture.
- Cream cheese swirl: Add dollops of sweetened cream cheese to the batter for extra richness.
- Chocolate pumpkin bread: Add chocolate chips for a decadent twist.
Storage and Make-Ahead
- Room temperature: Store in airtight containers for up to 4 days.
- Freezer: Wrap loaves in plastic wrap and foil, freeze up to 2 months. Thaw overnight.
- Make-ahead: Bake loaves, freeze, then glaze or decorate before serving.
Serving Ideas
Mini Pumpkin Bread with Cinnamon Swirl is perfect for:
- Breakfast with coffee or tea
- Afternoon snacks
- Holiday brunch spreads
- Gifts for friends and neighbors
- Dessert with a scoop of vanilla ice cream
Nutrition Breakdown
One mini loaf (1/4 of recipe) contains approximately 290–330 calories, 4 grams protein, 42 grams carbs, and 14 grams fat. Adding nuts or glaze will increase calories.
Conclusion
Mini Pumpkin Bread with Cinnamon Swirl is the ultimate cozy fall bake—moist, warmly spiced, and filled with sweet cinnamon ribbons. Easy to make, fun to share, and endlessly customizable, these mini loaves are perfect for gifting or keeping all to yourself. Once you try them, they’ll become a fall baking tradition.
FAQs
Can I make this recipe as muffins?
Yes, divide batter into muffin tins and bake 18–20 minutes.
Can I double the recipe?
Yes, easily double for holiday baking or freezer prep.
Can I use fresh pumpkin?
Yes, roast and purée pumpkin for a homemade base.
Can I skip the cinnamon swirl?
Yes, but it adds great flavor—try sprinkling cinnamon sugar on top if skipping the swirl.
What if I don’t have mini loaf pans?
Bake as 1 large loaf (50–60 minutes) or muffins instead.