Mini Pumpkin Bread with Cinnamon Swirl

Introduction

Pumpkin bread is one of those things that tastes like comfort. It’s cozy, spicy, and smells like home. But this version? This one’s got an extra kick. We’re talking about mini loaves of moist, tender pumpkin bread with a thick, sweet cinnamon swirl running through the middle. Think of it like pumpkin bread’s cooler, bolder cousin—still familiar, but with a little more attitude. These mini loaves are perfect for sharing, gifting, or hoarding like a squirrel stockpiling for winter.

I’ve baked a lot of pumpkin breads over the years. Some too dry. Some too cakey. Some bland, like chewing on a scented candle. But this one hits the mark every damn time. The batter is rich with pumpkin purée and warm spices—cinnamon, nutmeg, a hint of cloves. The swirl is sugar and spice and everything fall. And the size? Perfect. Minis bake faster, stay moist, and make you look like you’ve got your life together when you hand one over with a cup of coffee.

Whether you’re baking for a holiday breakfast, a bake sale, or just because you need something warm to keep you company on a cold morning, this recipe delivers. Let’s get into it. Because the world could always use a little more cinnamon-swirled joy.

Why You’ll Love This Recipe

• Mini size = maximum charm: Great for gifting, snacking, or freezing.
• Moist and flavorful: Thanks to real pumpkin and just the right amount of oil.
• That cinnamon swirl: Adds a gooey, spiced surprise in every bite.
• Quick bake time: Smaller loaves bake faster than traditional ones.
• Perfect for fall: Smells and tastes like the season.

Ingredients

For the Pumpkin Bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup milk (any kind)
• 1 teaspoon vanilla extract

For the Cinnamon Swirl:

• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon

Instructions/Method

1. Preheat oven: Set to 350°F (175°C). Grease and flour 3–4 mini loaf pans.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and all spices.
3. Mix wet ingredients: In a large bowl, whisk pumpkin purée, oil, eggs, sugars, milk, and vanilla until smooth.
4. Combine: Add dry ingredients to wet and stir until just combined. Don’t overmix.
5. Prepare swirl: In a small bowl, mix brown sugar and cinnamon.
6. Assemble loaves: Fill each mini loaf pan halfway. Sprinkle a generous layer of cinnamon swirl mixture over the batter. Top with remaining batter and another light swirl layer.
7. Swirl it: Use a knife to gently swirl the batter and sugar mix together.
8. Bake: Bake 30–35 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then remove to a rack.
9. Cool and serve: Allow to cool completely before slicing—or eat warm if you’re impatient (no shame).

Tips & Variations

• Add-ins: Toss in chocolate chips, chopped pecans, or dried cranberries.
• Swap milk: Use almond, oat, or even buttermilk.
• Make it whole grain: Sub half the flour for whole wheat.
• Top it off: Sprinkle with raw sugar before baking for a crunchy crust.

Note

Avoid overmixing once dry hits wet—it’ll make the bread tough. Keep it gentle.

Serving Suggestions

• Warm with a smear of butter
• With hot coffee or spiced tea
• As a sweet side to brunch
• Wrapped up as a gift
• Crumbled into yogurt or ice cream

Nutrition Information

Per mini loaf (based on 4 total):

• Calories: 370
• Fat: 18g
• Saturated Fat: 3g
• Carbohydrates: 50g
• Sugar: 28g
• Fiber: 2g
• Protein: 5g
• Sodium: 320mg

User Reviews/Comments

Alex R. – “These little loaves are my new obsession. That cinnamon swirl is dangerous.”

Denise L. – “Made these for my kid’s bake sale—gone in minutes. Got requests for the recipe!”

Marcus J. – “I added walnuts and used oat milk. Turned out moist, spiced, and perfect.”

FAQs

Can I use a regular loaf pan instead of mini pans? Yes, but the bake time will increase to 50–60 minutes. Keep an eye on it and test with a toothpick.

Can I freeze these? Absolutely. Wrap tightly in plastic and foil, freeze up to 3 months. Thaw overnight or microwave gently.

Is canned pumpkin the same as pumpkin purée? Yes—as long as it’s 100% pure pumpkin and not pumpkin pie filling, you’re good.

Can I make this vegan? Yes! Sub the eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg), and use a plant milk. Still delicious.

Why are my loaves dry? Overbaking or too much flour. Spoon flour into the cup, don’t scoop. And keep an eye on bake time.

Conclusion

Mini pumpkin bread with cinnamon swirl isn’t just a recipe—it’s a little loaf of autumn happiness. It’s the kind of thing that makes your kitchen smell like heaven and your neighbors wonder what you’re baking. These are moist, flavorful, and packed with just enough spice to wake up your taste buds.

What’s better is their size—perfect for giving away or keeping a stash in the freezer. That cinnamon swirl isn’t just decoration either—it’s flavor, texture, and surprise all in one. It’s the kind of little detail that makes people go back for a second slice.

And for the curious minds, pumpkin bread has a rich history tied to harvest cooking and the rise of canned pumpkin in the 20th century, making it a uniquely American comfort food. For more, check out Wikipedia’s page on pumpkin bread.

So bake a batch. Share one, eat one, freeze one. Whatever you do—make sure you don’t skip that swirl. It’s everything.

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