With hundreds of rave reviews, this mini pumpkin bread with cinnamon swirl recipe has earned its spot as the most popular fall baking recipes on the blog! Don’t let the size fool you, these mini loaves are packed with deep pumpkin flavor, a texture that stays moist for days, an abundance of fall spices, and a cinnamon swirl top that bakes into a sweet crunch.
Another reason it’s a reader favorite – it can be made into a variety of sizes. I give you options to make the bread recipes sweet in mini loaf pans, single-serve loaves, muffins, or one large loaf. And my favorite tip from a reader – the smaller loaves make the perfect hostess or holiday gifts!
Cindy commented: “Absolutely love this- the recipe is awesome & I love the idea of the mini bread pans❤️. This opens up a whole new way of sharing the love.” ★★★★★
This recipe all started with the humble brownie pan. I bought the pan when I started the blog years ago because I wanted a clever way to make small batch food cakes. Turns out, that pan has become infamous for this pumpkin bread recipe instead! So infamous, that it has been copied and AI reproduced so many times – but rest assured, this is the original recipe! I suppose imitation is the best form of flattery…
I’ve lost track of how many times I have made this quick dessert bread. So many times I have to alternate it with something different and make my small pumpkin spice coffee cake, which ironically, has a similar flavor profile.😂 And it’s not just during the fall. Even in the middle of summer, I discover a baggie of pumpkin puree in the freezer and my husband is right there to ask, are you making pumpkin bread?!
Cuisine: American
Category: Dessert/Bread
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Serves: Makes 6 mini loaves or 1 large loaf
Over the years, I have not changed much about the original recipe. However, I have tested every size of loaf and muffin so everyone (not just us small households of two!) can enjoy this pumpkin dessert. While it is easily made in one bowl, I provide step-by-step photos so you can see just how easy these baking sweets really are!
⭐ The mini pumpkin bread with cinnamon swirl has become such a staple that I was beyond sad the year I was on a gluten free diet. So I adapted this recipe into its gluten free buddy with the almond flour cinnamon pumpkin bread minis recipe.
Easy Step-By-Step
The magic of these pumpkin recipes dessert creations lies in the perfect balance of moistness and spice, topped with that irresistible cinnamon sugar swirl that creates the most amazing textural contrast. These mini loaves bake faster than traditional loaves, making them perfect for when you need fall baking recipes in a hurry!
INGREDIENTS
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
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
For the Cinnamon Swirl:
- 2-3 tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
PREPARATION
- Preheat the oven to 350°F degrees and adjust the oven rack to the middle position. Mini loaf pans: Lightly grease the pans and line with parchment paper – long enough to hang over the sides to use as a sling to lift the bread out of the pans. Brownie pan: line 5 of the wells with 1-inch strips of parchment that hang over the sides.
- Make the cinnamon swirl mixture by combining the granulated sugar and cinnamon in a small bowl. Mix well and set aside. This simple mixture will create that beautiful swirled top that makes these baking sweets so special.
- Combine wet ingredients in a medium mixing bowl by adding the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk together until smooth and well combined. The mixture should be completely uniform with no streaks.
- Sift dry ingredients by setting a mesh strainer over the bowl with the wet ingredients and sifting the flour, baking powder, baking soda, pumpkin pie spice, and salt over the top. This will remove any lumps from the flour or spices and create the perfect texture for your dessert bread.
- Mix the batter by whisking until the pumpkin bread batter is smooth and no streaks of flour remain. Don’t overmix – just until everything is combined for tender bread recipes sweet results.
- Portion into pans by scooping even amounts of batter into the prepared baking pan(s) and smoothing out to the edges. Fill each mini loaf pan about ¾ full for the perfect size.
- Add the swirl by spooning a generous amount of cinnamon sugar over the batter. Use a toothpick or knife to gently swirl it just on the top of the batter. Don’t mix it all the way in – we want it to bake into a crunchy top!
- Bake to perfection: In a brownie pan – 20 to 23 minutes; in 2 mini loaf pans – 28 to 30 minutes; or until a toothpick inserted in the middle comes out mostly clean. The tops should be golden brown and spring back lightly when touched.
- Cool properly by letting the mini pumpkin bread with cinnamon swirl cool in the pan set on a wire cooling rack for 10 to 15 minutes. Lift the bread out of the baking pan(s) using the parchment sling to cool on the wire rack completely before slicing.
Recipe Success Tips
The secret to perfect mini pumpkin bread with cinnamon swirl lies in not overmixing the batter and getting that swirl technique just right. The cinnamon sugar should create beautiful ribbons on top that bake into a slightly crunchy, sweet layer.
Don’t skip the sifting step! This technique prevents lumps and creates the incredibly tender texture that makes these pumpkin recipes dessert options so beloved. The mesh strainer method is easier than traditional sifting and just as effective.
For the best fall baking recipes results, make sure your pumpkin puree is at room temperature. Cold ingredients can cause the batter to become lumpy and affect the final texture of your dessert bread.
NUTRITION INFORMATION
- 185 calories per mini loaf
- 3g protein per mini loaf
- 32g carbs per mini loaf
- 5g fat per mini loaf
- 2g fiber per mini loaf
These mini pumpkin bread with cinnamon swirl loaves provide comfort food satisfaction while delivering some nutritional benefits from the pumpkin. They’re the perfect portion size for enjoying baking sweets without overindulging.
Pan Size Variations
Serving Size – This is a small batch recipe that can be doubled and made in a 9×5-inch loaf pan. Start checking at 50 minutes for the larger size.
Other Baking Pans:
- Muffin Pan: 5 to 6 muffins for 20 to 23 minutes
- Non-Stick Brownie Pan: 5 individual loaves for 20 to 23 minutes
- Mini Loaf Pans: 2 loaves at 28 to 30 minutes
The beauty of this pumpkin bread recipe is its versatility! Each pan size creates a different experience – muffins for grab-and-go convenience, mini loaves for gifting, or a full loaf for family sharing.
Ingredient Tips and Substitutions
Extra Spice – If you want an extra kick of spice, add another ¼ to ½ teaspoon of pumpkin pie spice or cinnamon to the batter before baking. This creates even more warming fall baking recipes flavor.
Pumpkin – Depending on the brand (I prefer Libby’s) canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
Oil alternatives: You can substitute the oil with melted butter (cooled slightly), applesauce for lower fat, or even melted coconut oil for different flavor profiles in your bread recipes sweet.
Storage and Leftover Ideas
Storage & Leftovers – Covered mini pumpkin bread with cinnamon swirl will stay moist at room temperature for 5 to 7 days. Store in an airtight container or wrap individual loaves in plastic wrap.
Freezing – Baked and cooled pumpkin bread can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw at room temperature for the best texture.
Leftover Pumpkin – You will have leftover pumpkin, regardless of the size can you use. This is perfect for making another batch of pumpkin dessert treats! Try pumpkin muffins, cookies, or even adding it to smoothies.
Creative Serving Suggestions
These dessert bread loaves are incredible on their own, but try serving them warm with a pat of butter or cream cheese for an extra indulgent treat. The contrast of cool, creamy toppings with the warm, spiced bread is absolutely divine.
For special occasions, drizzle with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract. This transforms your baking sweets into an elegant dessert worthy of any gathering.
Try slicing and toasting leftover bread for breakfast – it becomes almost like French toast with that caramelized cinnamon swirl creating the most amazing crispy edges.
Perfect for Gift-Giving
The mini loaf format makes these mini pumpkin bread with cinnamon swirl creations perfect for sharing and gift-giving. Wrap each loaf in cellophane with a pretty ribbon for hostess gifts, teacher appreciation, or holiday presents.
The small size means people can enjoy fresh fall baking recipes without feeling overwhelmed by a full-sized loaf. Plus, the beautiful cinnamon swirl top makes them look professionally made!
For bake sales or potluck contributions, these food cakes style treats are always a hit because they’re easy to serve and transport.
Why This Recipe Works Every Time
After perfecting this pumpkin bread recipe over years of testing, I can confidently say it delivers consistent results every single time. The one-bowl method makes it accessible for bakers of all skill levels, while the technique produces bakery-quality results.
The combination of both granulated and brown sugar creates the perfect moisture and flavor balance, while the pumpkin puree keeps these bread recipes sweet incredibly tender for days.
The cinnamon swirl technique is foolproof – even if your swirling isn’t perfect, it always looks beautiful and tastes amazing once baked.
Seasonal Versatility
While these are quintessential fall baking recipes, don’t limit yourself to autumn! The warm spices and comforting flavors make these pumpkin recipes dessert options perfect year-round comfort food.
I’ve made these mini pumpkin bread with cinnamon swirl loaves for spring brunches, summer picnics, and winter holiday gatherings. They’re always welcomed with enthusiasm regardless of the season.
The fact that they freeze so well means you can make a double batch during pumpkin season and enjoy these baking sweets whenever the craving strikes.
FREQUENTLY ASKED QUESTIONS
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different, but you’ll still get incredible dessert bread results that everyone can enjoy.
Why is my bread sinking in the middle?
This usually happens from overmixing the batter or opening the oven door too early. Mix just until combined and avoid checking the mini pumpkin bread with cinnamon swirl until the minimum baking time has passed.
Can I add nuts or chocolate chips?
Absolutely! Fold in ⅓ cup of chopped walnuts, pecans, or mini chocolate chips with the flour for extra texture and flavor in your pumpkin dessert creation.
How do I know when they’re properly done?
A toothpick inserted in the center should come out mostly clean with just a few moist crumbs. The tops should be golden brown and spring back lightly when touched. The cinnamon swirl should look set and slightly caramelized.
Can I double this recipe?
Yes! This pumpkin bread recipe doubles beautifully. Use a standard 9×5-inch loaf pan and bake for 50-60 minutes, checking for doneness with a toothpick. You’ll get one large loaf instead of mini ones.
The Ultimate Fall Comfort Food
This mini pumpkin bread with cinnamon swirl recipe has brought me so much joy over the years – and it’s all because of readers like you who make these recipes come alive in your own kitchens! Every time someone tells me they’ve made these fall baking recipes, my heart fills with autumn happiness.
Whether you’re an experienced baker or just starting your baking journey, this recipe delivers results that taste like you’ve been perfecting them for years. The combination of tender pumpkin bread with that irresistible cinnamon swirl creates something truly special that captures the essence of cozy fall mornings.
I hope these mini pumpkin bread with cinnamon swirl loaves become a treasured recipe in your collection, bringing warmth and joy to your kitchen just as they have to mine! There’s something magical about baking sweets that fill your home with the most incredible aromas and create memories with every single bite.
Share Your Baking Success!
I absolutely love seeing how these mini pumpkin bread with cinnamon swirl loaves turn out in your kitchen! Share your photos on my Facebook page – I love seeing your beautiful results and any creative variations you try with different pan sizes.
Comment + star encourages others to try this pumpkin bread recipe, and the support helps me continue to provide FREE recipes. Thank you! Let me know in the comments how your dessert bread turned out!
Tag me @OlyviaBestRecipes on Pinterest when you make these fall baking recipes favorites – your feedback and photos help other bakers discover amazing pumpkin recipes dessert options!
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Author: Olyvia T.
