Somewhere around late October, when the air shifts just enough to carry a whisper of woodsmoke, I find myself reaching for my mini loaf pans. The kitchen hums gently as cinnamon and pumpkin dance in the bowl. These little loaves—my Mini Pumpkin Bread with Cinnamon Swirl—have become my ritual. They’re warm, spiced just right, and small enough to tuck into a lunch bag or gift to a neighbor. And the best part? That sweet, golden swirl on top that crackles just slightly under your teeth.
Table of Contents
Why You’ll Love These Mini Pumpkin Breads
This Mini Pumpkin Bread with Cinnamon Swirl is pure comfort in a pan. You’ll love how quickly it comes together—just 10 minutes of prep and no mixer needed. Each mini loaf is perfectly portioned for sharing or storing, with a soft, tender crumb that stays moist for days. The cinnamon sugar swirl on top adds a toasty crunch that’s just… irresistible. It uses pantry staples and pure canned pumpkin (no pie filling here), so chances are you already have everything on hand. Whether for a cozy morning or a thoughtful gift, these little loaves are a slice of fall joy.
Key Ingredients You’ll Need
Pumpkin Purée
Use pure canned pumpkin—not pumpkin pie filling. Libby’s is my go-to for its consistency and flavor. It gives each loaf a rich orange hue and gentle earthiness.
Cinnamon Sugar
This is what creates that signature swirl. Just mix cinnamon with sugar and sprinkle generously before baking. It crisps up beautifully in the oven.
Oil and Sugars
Canola oil keeps the bread moist, while a mix of granulated and brown sugar brings depth and sweetness. Brown sugar also helps with that soft crumb.
Pumpkin Pie Spice
It’s where the magic happens. A blend of cinnamon, nutmeg, and cloves brings that cozy, familiar warmth. Feel free to add a little extra if you like bold spice.
Flour and Leavening
All-purpose flour, baking powder, and a touch of baking soda work together to lift the bread without making it airy. You’ll get that lovely soft texture with a golden crust.
How to Make Mini Pumpkin Bread with Cinnamon Swirl (Step-by-Step)
Step 1 – Mix Wet Ingredients
In a medium bowl, whisk together one egg, granulated sugar, brown sugar, pure pumpkin, oil, and vanilla extract. The mixture should look glossy and smooth—this is your base of moisture and flavor.
Step 2 – Add Dry Ingredients
Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt right over your wet mix. Whisk gently until just combined. The batter will be thick, but that’s what helps it hold shape in smaller pans.
Step 3 – Fill Pans and Swirl
Spoon the batter evenly into your prepared mini loaf pans or lined brownie wells. Sprinkle a generous amount of cinnamon sugar over the tops. Then, take a toothpick or knife and swirl it into the batter—just a few gentle loops will do.
Step 4 – Bake and Cool
Bake at 350°F until a toothpick comes out mostly clean: about 20–23 minutes in a brownie pan, or 28–30 minutes for mini loaves. Let the breads cool in the pans for 10–15 minutes, then move to a wire rack to cool fully. That cooling time helps set the swirl and keeps the crumb tender.
Pan Size Variations
This recipe is flexible:
- Brownie Pan: 5 mini squares, bake 20–23 minutes
- Mini Loaf Pans (3×5.75″): 2 loaves, bake 28–30 minutes
- Muffin Pan: Makes 5–6 muffins, bake 20–23 minutes
- Full Loaf (double recipe): Use 9×5″ pan, bake 50–55 minutes
- 8″ Cake Pan: Bake 20–25 minutes and check early
Expert Tips & Storage Notes
Love extra spice? Add another ¼ teaspoon of pumpkin pie spice or cinnamon to the batter—it won’t overwhelm, just deepens the flavor. For the pumpkin, stick with pure purée (Libby’s is reliable). Avoid anything labeled “pumpkin pie mix” as it’s pre-sweetened and seasoned.
To store, keep the mini loaves tightly wrapped at room temperature. They stay soft and moist for up to a week. Want to freeze them? Wrap in plastic and foil, then freeze up to 3 months. Let them thaw overnight on the counter, and they’ll taste freshly baked.
Gluten-free? A 1:1 GF flour blend works beautifully here—no other changes needed.
Mini Pumpkin Bread with Cinnamon Swirl Recipe Card
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Mini Pumpkin Bread with Cinnamon Swirl
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Moist and warmly spiced, these mini pumpkin breads feature a sweet cinnamon sugar swirl and are perfect for gifting, snacking, or freezing.
Ingredients
1 large egg
½ cup granulated sugar
¼ cup brown sugar (light or dark)
½ cup pure canned pumpkin
¼ cup canola oil (or any neutral oil)
1 tsp vanilla extract
¾ cup all-purpose flour
½ tsp baking powder
⅛ tsp baking soda
1½ tsp pumpkin pie spice
¼ tsp salt
2–3 tbsp cinnamon sugar (3/4 tsp cinnamon per 1 tbsp sugar)
Instructions
1. Preheat oven to 350°F. Grease or line mini loaf or brownie pans with parchment.
2. In a medium bowl, whisk egg, sugars, pumpkin, oil, and vanilla until smooth.
3. Sift flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until just combined.
4. Divide batter evenly into prepared pans.
5. Sprinkle generously with cinnamon sugar and gently swirl with a toothpick or knife.
6. Bake: 20–23 minutes in brownie pan or 28–30 minutes in mini loaf pans, until a toothpick comes out mostly clean.
7. Cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Use only pure canned pumpkin, not pumpkin pie filling. Libby’s is recommended.
Add ¼–½ tsp more spice if you love bolder flavor.
For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
To freeze: Wrap loaves tightly and freeze for up to 3 months.
Loaves stay moist at room temperature for up to 7 days if covered.
Try in muffin pans or double the recipe for a full loaf.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 276
- Sugar: 30g
- Sodium: 171mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg
Related Recipes to Try
If you’re like me and crave all things pumpkin once fall rolls around, don’t miss these cozy favorites:
- This warm and custardy Pumpkin French Toast Casserole is a weekend must.
- Our Pumpkin Chocolate Chip Streusel Bread is another mini loaf dream, with melty chips and a buttery crumble.
- These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are party-perfect and so easy to love.
- For a cozy slice with your coffee, try this Pumpkin Coffee Cake Recipe.
FAQ
How to enhance pumpkin bread?
Try extra pumpkin pie spice or a dash of maple extract for depth. You can also fold in toasted nuts, chocolate chips, or swirl cream cheese into the batter.
Why does my cinnamon swirl bread separate?
Over-swirling or too much sugar can cause layers to separate. Gently swirl the top only—don’t mix it deeply into the batter.
How do you know your pumpkin bread is done?
A toothpick should come out mostly clean, with just a few moist crumbs. The edges will also pull slightly from the pan.
What happens if you over mix pumpkin bread batter?
It can turn dense and rubbery. Stir just until the dry ingredients disappear—lumps are totally fine!
Final Thoughts
This Mini Pumpkin Bread with Cinnamon Swirl is everything I love about fall in one sweet, humble loaf. It’s quick, cozy, and endlessly giftable. Whether you bake them for a chilly weekend or wrap them up for friends, I hope they bring your kitchen the same comfort they bring mine. And if you try them, I’d truly love to hear—drop a comment or tag me on Pinterest. I always read every word.
