Small Batch Cinnamon Swirl Pumpkin Bread Recipe
If you’ve ever dreamed of a delightfully moist, aromatic pumpkin bread that’s just the right size for an intimate brunch or your week’s worth of treats, you’re in for a real joy with this Small Batch Cinnamon Swirl Pumpkin Bread Recipe. Bursting with cozy spices, a ribbon of brown sugar-cinnamon swirl, and the perfect golden crumb, it’s the ideal way to celebrate fall flavors—or frankly, to add a little comfort to any day of the year. I can’t wait to share with you every little tip and secret behind why this recipe is such a staple in my kitchen.
Ingredients You’ll Need
This Small Batch Cinnamon Swirl Pumpkin Bread Recipe keeps things blissfully simple, yet every ingredient plays a starring role. From the lush pumpkin puree to the warm spice blend, each component comes together to create a loaf that’s as beautiful as it is irresistible.
- All-purpose flour: The supportive backbone for the bread, providing a soft and tender structure.
- Baking soda: Gives a gentle lift so the loaf doesn’t turn out dense.
- Baking powder: Ensures every bite is fluffy and light, working hand in hand with baking soda.
- Salt: Sharpens the flavor, making the sweetness and spice really pop.
- Ground cinnamon: Vital for warmth and the hallmark cinnamon swirl in every bite.
- Ground nutmeg: Adds a subtle, aromatic sweetness that complements pumpkin beautifully.
- Ground cloves: Just a touch, for deep, earthy spice that rounds out the flavor profile.
- Granulated sugar: Sweetens the bread and helps achieve a light crumb.
- Packed brown sugar: Adds moisture and an irresistible, caramel-like depth.
- Large egg: Binds the batter and adds rich flavor and structure.
- Pumpkin puree: The star of the show, makes the loaf incredibly moist and infuses it with autumnal color.
- Vegetable oil: Keeps the bread tender and ensures long-lasting freshness.
- Milk: A splash adds just the right amount of richness to the batter.
- Vanilla extract: Rounds out the flavors with a dash of sweetness and warmth.
- For the cinnamon swirl: Brown sugar and ground cinnamon create those mesmerizing, sweet-and-spicy layers that look as good as they taste.
How to Make Small Batch Cinnamon Swirl Pumpkin Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). This ensures an even, predictable bake right from the beginning. Next, generously grease a 5×3-inch mini loaf pan—I usually use a little butter or nonstick spray to help the finished bread slip out easily and beautifully later on.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves. Take a moment to breathe in those spices—they set the stage for the cozy flavor profile of our Small Batch Cinnamon Swirl Pumpkin Bread Recipe.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the granulated sugar, brown sugar, large egg, pumpkin puree, vegetable oil, milk, and vanilla extract. Stir until the mixture is completely smooth and cohesive. At this point, the aroma is already delicious!
Step 4: Bring it All Together
Add the dry ingredients to your wet mixture, folding them together gently. Mix just until everything is combined—overmixing could make the loaf dense rather than tender. The batter will be thick and beautifully spiced!
Step 5: Create the Cinnamon Swirl
In a small bowl, stir together the brown sugar and cinnamon for the swirl. This mixture is what gives that signature, sweet stripe running through your Small Batch Cinnamon Swirl Pumpkin Bread Recipe.
Step 6: Layer and Swirl
Pour half of the batter into your prepared pan. Sprinkle half of the cinnamon swirl mixture evenly over the top. Add the remaining batter, then finish with the rest of the cinnamon mixture. Use a knife to gently swirl the layers for that classic marble effect—don’t overdo it, or the swirl will disappear into the batter!
Step 7: Bake to Perfection
Slip your pan into the oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let your mini loaf cool in the pan for 10 minutes; this helps it finish setting and makes it easier to remove. Then, transfer to a wire rack to cool completely, resisting the urge to slice while it’s still piping hot (I know it’s tough!).
How to Serve Small Batch Cinnamon Swirl Pumpkin Bread Recipe
Garnishes
A simple dusting of powdered sugar can make your pumpkin bread look extra magical, or try a drizzle of maple glaze for even more decadence. I sometimes scatter a few toasted pepitas or chopped pecans over the top to add crunch and a gorgeous finish.
Side Dishes
Pairing this bread with a dollop of whipped cream, Greek yogurt, or a scoop of vanilla ice cream is pure bliss. For a complete fall-inspired breakfast, serve it alongside a spiced chai latte or a mug of strong coffee.
Creative Ways to Present
Slice your Small Batch Cinnamon Swirl Pumpkin Bread Recipe thick and layer with softened cream cheese for a quick sandwich, or cut the loaf into cubes for a sweet brunch platter. I love making tiny bread “fingers” for dipping into warm spiced cider—fun for both adults and kids alike.
Make Ahead and Storage
Storing Leftovers
Keep your Small Batch Cinnamon Swirl Pumpkin Bread Recipe fresh by wrapping leftovers tightly in plastic wrap or an airtight container. It’ll happily sit at room temperature for up to two days—if it lasts that long! For a slightly longer shelf life, stash it in the refrigerator to enjoy for up to five days.
Freezing
For longer storage, this bread is freezer-friendly. Wrap individual slices or the whole loaf in plastic wrap, then pop it inside a freezer-safe bag. Thaw overnight at room temperature or gently reheat in the microwave to bring back that just-baked tenderness.
Reheating
Warm slices in the microwave for about 10-15 seconds, or toast briefly in the oven at 300°F. This softens the crumb and revives the inviting cinnamon aroma, making every bite just as lovely as when it was first baked.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade pumpkin puree is well-drained and as smooth as possible for the best texture in your Small Batch Cinnamon Swirl Pumpkin Bread Recipe.
Can I double the recipe?
Definitely! Simply double all the ingredients, and use a standard-sized loaf pan. Baking time may increase by 10–15 minutes, so check with a toothpick for doneness.
Do I need to use vegetable oil, or can I substitute something else?
You can use melted butter or even coconut oil in place of vegetable oil. Each swap will add its own flavor personality—melted butter for richness, coconut oil for a subtle tropical twist.
How do I know when the pumpkin bread is done baking?
Your bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be set and lightly golden.
Can I make this recipe gluten-free?
Yes, substitute a cup-for-cup gluten-free flour blend for the all-purpose flour and check that your baking powder is gluten-free. The loaf may be a touch more delicate, but all those beautiful flavors will still shine through.
Final Thoughts
I hope you fall in love with this Small Batch Cinnamon Swirl Pumpkin Bread Recipe as much as I have. It’s the kind of treat that turns everyday moments into something special, with all the comfort and spice you crave in a perfectly-sized loaf. Give it a try and let it bring a little more warmth and sweetness to your table!
Print
Small Batch Cinnamon Swirl Pumpkin Bread Recipe
- Total Time: 45 minutes
- Yield: 1 mini loaf (2–4 servings) 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with this Small Batch Cinnamon Swirl Pumpkin Bread. This cozy and aromatic mini loaf is perfect for a small gathering or when you’re craving a taste of the season.
Ingredients
Main Bread Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Cinnamon Swirl:
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 5×3-inch mini loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Prepare Wet Ingredients: In another bowl, mix the granulated sugar, brown sugar, egg, pumpkin puree, oil, milk, and vanilla until well combined.
- Combine Ingredients: Add the dry ingredients to the wet ingredients and stir just until combined.
- Make Cinnamon Swirl Mixture: In a small bowl, mix the brown sugar and ground cinnamon for the swirl.
- Layer and Swirl: Pour half of the batter into the pan, sprinkle half of the cinnamon swirl mixture, add the remaining batter, top with the rest of the swirl mix, and swirl gently with a knife.
- Bake: Bake for 30–35 minutes until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- This mini loaf serves 2–4 people.
- Store leftovers at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/4 of loaf)
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
