Why You’ll Love This Recipe

These Cinnamon Swirl Pumpkin Bread Mini Loaves are the ultimate fall treat! Packed with deep pumpkin flavor, warm spices, and a sweet cinnamon swirl on top, they make the perfect snack or dessert for cozy fall days. The mini loaves stay moist for days, and the cinnamon-sugar top adds a delightful crunch to each slice. Plus, they’re incredibly versatile—whether you prefer muffins, mini loaves, or a single large loaf, this recipe can be easily customized to fit any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Bread:

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 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

For the Cinnamon Swirl:

2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

Directions

Preheat and Prep: Preheat your oven to 350°F (175°C). For mini loaf pans, lightly grease them and line with parchment paper, ensuring some overhang for easy removal. If using a brownie pan, line 5 of the wells with 1-inch strips of parchment paper.
Mix the Wet Ingredients: In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla extract until smooth.
Mix the Dry Ingredients: In a separate bowl, sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until no dry streaks remain. Tip: To sift, use a fine mesh strainer over the bowl with the wet ingredients, then sprinkle the dry ingredients on top.
Assemble the Batter: Scoop even amounts of the batter into the prepared baking pans. Sprinkle a generous amount of cinnamon sugar over the top. Gently swirl the cinnamon sugar into the batter using a toothpick or knife.
Bake: For a brownie pan, bake for 20–23 minutes; for mini loaf pans, bake for 28–30 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool and Serve: Cool the pumpkin bread in the pan for 10–15 minutes. Carefully lift the bread out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Servings and Timing

Servings: 6 (for mini loaves)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Extra Spice: For a stronger spice flavor, add another ¼ to ½ teaspoon of pumpkin pie spice or cinnamon to the batter.
Larger Batch: Double the recipe to make a large 9×5-inch loaf. Start checking at the 50-minute mark.
Muffins: Make individual muffins using a muffin pan. Bake for 20–23 minutes for a perfect single-serve option.

Storage/Reheating

Storage: Store the cooled pumpkin bread covered at room temperature for 5 to 7 days. It will stay moist and delicious.
Freezing: Pumpkin bread freezes well! After they’ve cooled, wrap the loaves tightly in plastic wrap and place them in a freezer bag. Freeze for up to 3 months and thaw at room temperature.

FAQs

Can I use fresh pumpkin puree instead of canned?
Yes! Fresh pumpkin puree works perfectly in this recipe. Just make sure it’s thick and not too watery.
Can I make these as regular-sized loaves or muffins?
Yes, you can use regular loaf pans or muffin tins. Adjust the baking time accordingly—check muffins at 20–23 minutes, and check large loaves at 50 minutes.
Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. The results should be just as delicious.
Can I add nuts or chocolate to this bread?
Absolutely! Chopped nuts (like walnuts or pecans) or chocolate chips would make a great addition to this bread.
Can I make this ahead of time?
Yes, this bread actually tastes better the next day as the flavors have had more time to meld together. You can make it in advance and store it for up to a week.
Can I use a different sweetener instead of granulated sugar?
Yes, you can substitute the granulated sugar with coconut sugar or maple syrup. Just adjust the amount accordingly and consider reducing any liquid ingredients slightly to maintain the right batter consistency.
Can I use a different type of oil?
Yes, you can use any neutral-flavored oil, like vegetable oil, sunflower oil, or even melted coconut oil.
What if I don’t have pumpkin pie spice?
You can make your own pumpkin pie spice by combining cinnamon, nutmeg, ginger, and cloves. Use 1 ½ teaspoons of the mix for this recipe.
How do I prevent the bread from sinking in the middle?
Make sure not to overmix the batter and don’t open the oven door too early while baking. This helps the bread bake evenly and prevent sinking in the middle.
Can I add a glaze or frosting to this bread?
Yes, you can add a simple glaze made from powdered sugar and a little milk or cream cheese frosting to make the bread even more indulgent!

Conclusion

These Cinnamon Swirl Pumpkin Bread Mini Loaves are the perfect fall treat—moist, flavorful, and beautifully spiced. The cinnamon swirl adds a sweet, crunchy topping that perfectly complements the soft, tender bread. Whether you enjoy them as muffins, mini loaves, or a single large loaf, these delicious breads are sure to be a hit at your next gathering or as an everyday snack. Enjoy them with a cup of tea or coffee for a cozy treat this fall!

Cinnamon Swirl Pumpkin Bread Mini Loaves