Get ready to fall in love with the cozy scents and irresistible flavors of Mini Pumpkin Bread with Cinnamon Swirl. Imagine warm, spiced loaves emerging from your oven, striped with ribbons of brown sugar and cinnamon that melt into the tender pumpkin crumb. These mini breads are perfect for sharing, gifting, or simply treating yourself to a slice with your morning coffee. Whether you’re baking for a holiday, craving a taste of autumn, or just need a bit of everyday comfort, this recipe brings all the moments together with minimal fuss and loads of flavor!

Mini Pumpkin Bread with Cinnamon Swirl Recipe - Recipe Image

Ingredients You’ll Need

Baking Mini Pumpkin Bread with Cinnamon Swirl couldn’t be simpler—every ingredient brings a touch of magic, from the deep orange hue of pumpkin to spices that fill your home with warmth. Here’s why you’ll love each addition to your mixing bowl.

All-purpose flour: This adaptable flour gives your bread a soft, sturdy base without overwhelming the delicate pumpkin flavors.
Baking soda: A trusty leavening agent, baking soda ensures the mini loaves rise tall and fluffy with a tender crumb.
Salt: Just half a teaspoon balances the sweetness and brings out the best in all those lovely spices.
Ground cinnamon: The heart of autumn baking, cinnamon adds unparalleled warmth, weaving through the loaf and the swirl.
Ground nutmeg: Delivers cozy, aromatic notes that play beautifully with pumpkin and provide a rounded spice blend.
Ground cloves: Just a dash of cloves gives your bread an unmistakeable depth and a hint of festive flavor.
Ground ginger: Fresh, zesty spice helps elevate the warm sweetness without overpowering the pumpkin.
Pumpkin puree: The star ingredient! Pumpkin brings color, moisture, and subtle flavor that defines each bite.
Large eggs: Eggs bind everything together, creating a rich texture that isn’t too dense.
Vegetable oil: For a soft crumb, oil keeps the mini loaves tender even days after baking.
Milk: Lends just the right amount of extra moisture, adding lightness and better texture.
Granulated sugar: Sweetens things up while maintaining that classic pumpkin bread flavor.
Brown sugar (for bread and swirl): Its molasses notes offer extra depth and pair beautifully with all those spices (plus it helps caramelize the swirl!).
Vanilla extract: A splash of vanilla grounds the flavors, making every slice fragrant and inviting.
For the Cinnamon Swirl – brown sugar and ground cinnamon: This magical duo creates that signature stripe of gooey, spiced sweetness through your mini loaves.

How to Make Mini Pumpkin Bread with Cinnamon Swirl

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 350°F so it’s nice and warm by the time your batter is ready. Grease or line your mini loaf pans (you’ll get about 4 or 5 mini loaves from this batch), making sure every corner is covered. This helps those beautiful Mini Pumpkin Bread with Cinnamon Swirl loaves pop right out after baking!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisking not only blends the spices evenly through the mix but also aerates the flour a little for that soft, bakery-style crumb.

Step 3: Combine the Wet Ingredients

Grab a larger bowl and whisk together the pumpkin puree, eggs, vegetable oil, milk, granulated sugar, brown sugar, and vanilla extract until the mixture is super smooth. This forms a bright, fragrant base and guarantees each bite tastes like fall in every morsel.

Step 4: Make the Batter

Gently fold the dry ingredients into the wet ingredients, stirring just until you see no more streaks of flour. Don’t overmix—this keeps your Mini Pumpkin Bread with Cinnamon Swirl delightfully tender and prevents it from becoming heavy.

Step 5: Prepare the Cinnamon Swirl Mixture

In a small bowl, mix together the brown sugar and cinnamon for your swirl. This duo is the secret to the gorgeous streaky layers and the sweet crunch on top that sets this recipe apart.

Step 6: Layer and Swirl

Spoon about a third of the batter into each mini loaf pan. Sprinkle a generous layer of your cinnamon swirl mixture, then add more batter on top. Take a knife or skewer and gently drag it through each loaf, creating a lovely swirl effect for both beauty and flavor. Finish with any leftover swirl sprinkled on top!

Step 7: Bake and Cool

Pop your mini loaves in the oven for 28 to 32 minutes. Your kitchen will soon smell like an autumn wonderland! The loaves are ready when a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely before slicing and serving.

How to Serve Mini Pumpkin Bread with Cinnamon Swirl

Garnishes

For a picture-perfect presentation, lightly dust your loaves with powdered sugar or finish with a drizzle of simple cinnamon glaze once they’re completely cool. A sprinkle of extra cinnamon or crushed candied pecans makes each slice look as special as it tastes!

Side Dishes

Enjoy your Mini Pumpkin Bread with Cinnamon Swirl alongside a mug of hot coffee, chai tea, or spiced apple cider. For brunch, pair with Greek yogurt and a fruit salad to create the ultimate cozy spread. The sweet and spiced flavors play well with everything from creamy dairy to tart berries.

Creative Ways to Present

Wrap individual mini loaves in parchment and tie with rustic twine for a thoughtful homemade gift. Slice thick and arrange on a board with apple butter, spiced honey, or whipped cream cheese for an autumn breakfast platter. They’re adorable on a dessert buffet or tucked into lunchboxes for a midday treat.

Make Ahead and Storage

Storing Leftovers

Mini Pumpkin Bread with Cinnamon Swirl keeps beautifully at room temperature for up to three days. Wrap each loaf tightly in plastic wrap or store in an airtight container to lock in moisture and freshness. They’re just as moist and delicious on day three as they are fresh from the oven!

Freezing

You’ll be happy to know these mini loaves freeze perfectly. Let them cool completely, wrap each loaf in foil or plastic wrap, pop into a freezer bag, and freeze for up to three months. Thaw at room temperature or in the fridge overnight so you’re never far from a homemade treat.

Reheating

If you love a warm slice, reheat individual slices in the microwave for about 10–15 seconds or place whole loaves in a 300°F oven for 10 minutes. The cinnamon swirl blooms again with heat, making your home smell like you just baked them anew!

FAQs

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Double-check the texture as some blends absorb more moisture than others, but you’ll still get those signature swirled layers and tender bread.

Can I use homemade pumpkin puree instead of canned?

Homemade pumpkin puree is wonderful in this recipe. Just make sure it’s thick (not watery) for best results—excess moisture can make the bread overly dense. Strain, if needed, to match the consistency of canned pumpkin.

What’s the best way to swirl the cinnamon mixture?

Use a thin knife or a wooden skewer to gently drag through the batter in the pan. You want to create pretty streaks without fully mixing the cinnamon swirl into the pumpkin batter, so those rustic, dramatic ribbons stand out in every slice.

How do I know when the mini loaves are done?

Bake until a toothpick or cake tester inserted in the center comes out clean or with just a few moist crumbs attached. If the tops are browning too quickly, you can tent them loosely with foil during the last few minutes of baking.

Can Mini Pumpkin Bread with Cinnamon Swirl be made as muffins instead?

You sure can! Simply spoon the batter into lined muffin tins—filling each about two-thirds full, layering with the cinnamon swirl as directed. Bake for 16–20 minutes, and you’ll have irresistible pumpkin swirl muffins.

Final Thoughts

From the very first bite, Mini Pumpkin Bread with Cinnamon Swirl promises all the warmth, sweetness, and seasonal charm you could wish for. Whether you’re baking for yourself or sharing with others, these little loaves deliver the perfect mix of cozy comfort and impressive flavor. Give this recipe a go and make it your new fall baking tradition—your kitchen (and your tastebuds) will thank you!

Mini Pumpkin Bread with Cinnamon Swirl Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 45 minutes
Yield: 4–5 mini loaves 1x
Diet: Vegetarian

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Description

Indulge in the cozy flavors of fall with these delicious Mini Pumpkin Bread with Cinnamon Swirl. Moist and tender pumpkin bread with a sweet cinnamon swirl, perfect for sharing or gifting during the autumn season.

Ingredients

Scale

Main Pumpkin Bread:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup canned pumpkin puree
2 large eggs
1/2 cup vegetable oil
1/4 cup milk
3/4 cup granulated sugar
1/4 cup brown sugar (packed)
1 teaspoon vanilla extract

Cinnamon Swirl:

1/4 cup brown sugar (packed)
1 teaspoon ground cinnamon

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease or line a mini loaf pan.
Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Prepare wet ingredients: In a large bowl, whisk together pumpkin puree, eggs, oil, milk, granulated sugar, brown sugar, and vanilla extract until smooth.
Combine ingredients: Gradually add dry ingredients into wet, mixing just until combined—do not overmix.
Make cinnamon swirl: In a small bowl, stir together cinnamon swirl ingredients.
Layer batter: Fill each mini loaf pan one-third full with batter, add cinnamon swirl layer, then top with more batter. Swirl gently with a knife.
Bake: Bake for 28–32 minutes until a toothpick comes out clean.
Cool: Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.