Small Batch Cinnamon Swirl Pumpkin Bread Recipe
With its warm spices, cozy aroma, and tender crumb, the Small Batch Cinnamon Swirl Pumpkin Bread Recipe is pure autumn comfort in a petite, perfectly portioned loaf. Imagine a soft, golden bread gently swirled with brown sugar and cinnamon, each slice bursting with pumpkin flavor and that irresistible, homey swirl right in the middle. Designed for small gatherings or moments when you need just a sweet treat or two, this recipe creates just enough to satisfy a craving without leaving you with endless leftovers. If you love all things pumpkin and the nostalgic scent of cinnamon, you’ll want to bake this Small Batch Cinnamon Swirl Pumpkin Bread Recipe all season long!
Ingredients You’ll Need
Don’t let the short ingredient list fool you—every item in this Small Batch Cinnamon Swirl Pumpkin Bread Recipe plays a big role in flavor, texture, and color. These pantry staples blend together to create a loaf that’s moist, spiced just right, and topped with an eye-catching swirl.
- All-purpose flour: The classic base for a soft yet sturdy crumb that’s never dry or dense.
- Baking soda: Lends the bread its perfect lift and keeps each bite airy.
- Baking powder: Works alongside baking soda to add a gentle rise.
- Salt: Enhances the pumpkin and spice flavors, making everything pop.
- Ground cinnamon: Warm, sweet, and a must for both the batter and the swirl—cinnamon ties the whole loaf together.
- Ground nutmeg: Just a pinch gives deep, autumnal warmth to each bite.
- Ground cloves: Adds a little edge and wonderful aroma to the bread.
- Granulated sugar: Sweetens without heaviness and keeps the crumb light.
- Packed brown sugar: Moisture plus that irresistible molasses depth—some for the batter and some for the swirl!
- Large egg: Binds everything together and adds rich texture.
- Canned pumpkin puree: The star of the show—use pure pumpkin, not pie filling, for the best flavor and color.
- Vegetable oil: Keeps the loaf gloriously tender and never greasy.
- Milk: Brings moisture and binds the batter smoothly.
- Vanilla extract: Adds a sweet, fragrant finish to both batter and swirl.
- For the cinnamon swirl: More brown sugar and a splash of cinnamon make for that classic, decadent swirl inside.
How to Make Small Batch Cinnamon Swirl Pumpkin Bread Recipe
Step 1: Prep Your Oven and Loaf Pan
Start by heating your oven to 350°F (175°C) so it’s ready to go when you are. Take a 5×3-inch mini loaf pan and give it a good greasing with butter or nonstick spray. This ensures your Small Batch Cinnamon Swirl Pumpkin Bread Recipe pops out with ease and no precious crumb gets left behind.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Use a whisk to thoroughly blend these, making sure the spices are evenly distributed. This is where the bread gets its signature spiced aroma and beautiful, earthy undertones.
Step 3: Mix Wet Ingredients
In a separate bowl, stir together the granulated sugar, brown sugar, egg, pumpkin puree, vegetable oil, milk, and vanilla extract. Mix until the concoction is silky and smooth—this is your flavor-packed foundation for the Small Batch Cinnamon Swirl Pumpkin Bread Recipe.
Step 4: Combine Wet and Dry Mixtures
Add the dry ingredients to the bowl of wet ingredients. Gently fold everything together with a spatula or spoon, stirring just until you see no streaks of flour. Over-mixing will make the loaf tough, so keep it delicate for that perfect, melt-in-your-mouth texture.
Step 5: Prepare the Cinnamon Swirl
In a small bowl, mix together the two tablespoons of brown sugar with the extra half-teaspoon of cinnamon. This is the magical mixture that will create that gorgeous swirl and decadent, caramel-like streaks through your pumpkin bread.
Step 6: Layer and Swirl
Pour half the pumpkin batter into your prepared pan, then sprinkle with half of the cinnamon sugar mixture. Follow with the rest of the batter, then top with the remaining swirl mix. Take a butter knife and gently drag it through the batter in a zigzag pattern, creating those luscious swirls that make this loaf so special.
Step 7: Bake and Cool
Place your loaf pan in the center of the preheated oven. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Enjoy the heavenly aroma that fills your kitchen!
How to Serve Small Batch Cinnamon Swirl Pumpkin Bread Recipe
Garnishes
A light dusting of powdered sugar or even a drizzle of vanilla icing takes each slice over the top, making your Small Batch Cinnamon Swirl Pumpkin Bread Recipe feel extra celebratory. For an autumn vibe, a few candied pecans or toasted pumpkin seeds sprinkled on top add wonderful crunch and flavor.
Side Dishes
This bread pairs beautifully with a mug of hot coffee or spiced chai. For a brunch spread, serve it alongside Greek yogurt, fresh berries, or scrambled eggs for a cozy, satisfying meal that highlights the loaf’s natural sweetness and spice.
Creative Ways to Present
Turn this mini loaf into a star by slicing and fanning it out on a pretty wooden board, surrounded by fall fruits like apples or pears. Individually wrap slices in parchment and tie with twine for a heartfelt edible gift, or toast slices lightly and slather with cinnamon butter for a decadent treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Small Batch Cinnamon Swirl Pumpkin Bread Recipe wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. The bread stays moist and delicious, making tomorrow’s snack just as irresistible as today’s.
Freezing
Want to save the loaf for later? Let it cool completely, then wrap securely in a double layer of plastic wrap and pop into a freezer-safe bag. It’ll keep beautifully for up to 2 months—just thaw at room temperature when you’re ready to enjoy.
Reheating
To revive that just-baked warmth and fragrance, reheat individual slices gently in the microwave for 10-15 seconds or in a low oven for a few minutes. A quick toast gives the bread a touch of crispness on the outside while keeping it soft and fluffy within.
FAQs
Can I double the Small Batch Cinnamon Swirl Pumpkin Bread Recipe for a larger loaf?
Absolutely! Simply double all the ingredients and bake in a standard 9×5-inch loaf pan. You may need to increase the baking time to about 50-60 minutes, so be sure to check doneness with a toothpick.
Can I use fresh pumpkin puree instead of canned?
Yes, homemade pumpkin puree works wonderfully—just make sure it’s thick and not watery. If it seems thin, drain it a bit before measuring it out for the Small Batch Cinnamon Swirl Pumpkin Bread Recipe.
Is it possible to make this recipe vegan?
Definitely! Swap the egg for a flaxseed or chia egg and use a non-dairy milk. The results will still be tender and delicious.
Can I prepare the batter ahead of time and bake later?
It’s best to bake the batter soon after mixing for the fluffiest results, as the leaveners activate right away. However, you can always bake the loaf in advance and serve it later!
What other spices can I add for extra flavor?
Feel free to add a pinch of ginger or allspice for extra warmth, or experiment with your own blend to make the Small Batch Cinnamon Swirl Pumpkin Bread Recipe uniquely your own.
Final Thoughts
This Small Batch Cinnamon Swirl Pumpkin Bread Recipe is a little parcel of fall happiness—easy, quick, and bursting with cozy flavors. Baking it fills your kitchen with the best smells, and sharing it (even if it’s just with yourself) is a treat worth savoring. Go ahead, give it a whirl; you might find it becomes your favorite bake of the season!
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 cozy flavors of fall with this Small Batch Cinnamon Swirl Pumpkin Bread Recipe. This mini loaf is bursting with pumpkin spice and a sweet cinnamon swirl, perfect for a small gathering or a delightful treat for yourself.
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 Ingredients:
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and grease a 5×3-inch mini loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine Wet Ingredients: In another bowl, mix granulated sugar, brown sugar, egg, pumpkin puree, oil, milk, and vanilla until well combined.
- Combine Batter: Add the dry ingredients to the wet ingredients and stir until just combined.
- Create Cinnamon Swirl: In a small bowl, mix brown sugar and cinnamon for the swirl.
- Layer Batter: Pour half of the batter into the pan, sprinkle half of the cinnamon swirl mixture, add the remaining batter, and top with the rest of the cinnamon swirl. Swirl gently with a knife.
- Bake: Bake for 30–35 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This mini loaf serves 2–4 people.
- Store leftovers wrapped 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
