🎉 Introduction
If fall had a flavor, it would taste exactly like this Mini Pumpkin Bread with Cinnamon Swirl. Soft, moist, and full of pumpkin spice, this little loaf is swirled with cinnamon sugar for that bakery-style finish.
It’s the perfect recipe when you want pumpkin bread but don’t need a huge loaf. These minis are great for gifting, holiday platters, or enjoying with your morning coffee. With a tender crumb and a sweet swirl, each bite is pure autumn comfort.
🧰 Equipment Needed
- Mini loaf pan (or muffin tin as alternative)
- Mixing bowls
- Measuring cups & spoons
- Whisk or hand mixer
- Toothpick (for testing doneness)
🛒 Ingredients
🌾 Dry Ingredients:
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 1½ tsp pumpkin pie spice
🍬 Sugars:
- ¼ cup brown sugar (light or dark)
- ½ cup granulated sugar
- 2 tbsp cinnamon sugar (for swirl)
🌿 Flavors:
- 1 tsp vanilla extract
🥄 Liquids & Oils:
- ¼ cup canola oil
🎃 Pumpkin Element (not listed but needed):
- ½ cup pumpkin puree (to bind and flavor the bread — fits perfectly with this recipe set!)
👩🍳 Directions
Step 1 – Prepare the Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a mini loaf pan (or line with parchment).
Step 2 – Mix Dry Ingredients
3. In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
Step 3 – Mix Wet Ingredients
4. In another bowl, whisk canola oil, pumpkin puree, brown sugar, granulated sugar, and vanilla until smooth.
Step 4 – Combine
5. Gently fold dry ingredients into wet until just combined — do not overmix.
Step 5 – Layer with Cinnamon Swirl
6. Pour half the batter into the loaf pan.
7. Sprinkle half of the cinnamon sugar over the top.
8. Add remaining batter, then top with remaining cinnamon sugar.
9. Use a knife to swirl gently for a marbled effect.
Step 6 – Bake
10. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Step 7 – Cool & Serve
11. Let bread cool 10 minutes before removing from pan.
12. Slice and enjoy warm or at room temperature.
🍽️ Servings & Timing
- Servings: 4–6 slices (one mini loaf)
- Prep Time: 15 minutes
- Bake Time: 30 minutes
- Total Time: ~45 minutes
🧊 Storage & Reheating
- Room Temp: Store in an airtight container up to 3 days.
- Refrigerator: Lasts up to 1 week.
- Freezer: Wrap tightly in foil or plastic wrap, freeze up to 2 months.
- Reheating: Warm slices in microwave for 10–15 seconds.
🥄 Variations
- Glazed Top: Drizzle with powdered sugar glaze once cooled.
- Nutty Crunch: Add chopped walnuts or pecans into the batter.
- Chocolate Twist: Mix in mini chocolate chips.
- Muffin Style: Bake in muffin tins for 15–18 minutes instead.
❓ 10 FAQs
- Can I make this into a full loaf?
Yes, double the recipe and bake for 45–50 minutes. - Can I use homemade pumpkin puree?
Absolutely, just make sure it’s smooth and not too watery. - Do I need both baking powder and baking soda?
Yes, they help create the light, tender texture. - Can I replace canola oil with butter?
Yes, melted butter works but oil keeps it moister. - Can I reduce the sugar?
Yes, cut by 2–3 tbsp for a less sweet loaf. - What’s the best way to swirl?
Use a butter knife and drag it lightly in an “S” pattern. - Can I add frosting on top?
Yes, cream cheese frosting is amazing on pumpkin bread. - What type of pan works best?
A mini loaf pan, but you can use ramekins or a muffin tin. - Do I have to peel pumpkin if using fresh?
Yes, peel, cook, and mash before adding to batter. - Can I make this vegan?
Yes, the recipe is naturally egg-free, just use plant-based sugar and oil.
🏁 Conclusion
This Mini Pumpkin Bread with Cinnamon Swirl is the perfect fall baking project — quick, easy, and full of pumpkin spice warmth. Moist, tender, and beautifully swirled with cinnamon sugar, it’s a treat you’ll want to bake all season long.
Mini Pumpkin Bread with Cinnamon Swirl – Cozy Fall Baking
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Grease and flour a mini loaf pan (or line with parchment).
- In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, whisk canola oil, pumpkin puree, brown sugar, granulated sugar, and vanilla until smooth.
- Gently fold dry ingredients into wet until just combined — do not overmix.
- Pour half the batter into the loaf pan.
- Sprinkle half of the cinnamon sugar over the top.
- Add remaining batter, then top with remaining cinnamon sugar.
- Use a knife to swirl gently for a marbled effect.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let bread cool 10 minutes before removing from pan.
- Slice and enjoy warm or at room temperature.
Notes
Yes, double the recipe and bake for 45–50 minutes. Can I use homemade pumpkin puree?
Absolutely, just make sure it’s smooth and not too watery. Do I need both baking powder and baking soda?
Yes, they help create the light, tender texture. Can I replace canola oil with butter?
Yes, melted butter works but oil keeps it moister. Can I reduce the sugar?
Yes, cut by 2–3 tbsp for a less sweet loaf. What’s the best way to swirl?
Use a butter knife and drag it lightly in an “S” pattern. Can I add frosting on top?
Yes, cream cheese frosting is amazing on pumpkin bread. What type of pan works best?
A mini loaf pan, but you can use ramekins or a muffin tin. Do I have to peel pumpkin if using fresh?
Yes, peel, cook, and mash before adding to batter. Can I make this vegan?
Yes, the recipe is naturally egg-free, just use plant-based sugar and oil. 🏁 Conclusion
This Mini Pumpkin Bread with Cinnamon Swirl is the perfect fall baking project — quick, easy, and full of pumpkin spice warmth. Moist, tender, and beautifully swirled with cinnamon sugar, it’s a treat you’ll want to bake all season long.
