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Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 125 reviews
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 mini loaves
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these moist and flavorful Cinnamon Swirl Pumpkin Bread Mini Loaves, perfect for a cozy fall treat. Soft pumpkin bread bathed in warm spices is swirled with cinnamon sugar for a sweet, aromatic finish. Ideal as a breakfast snack or afternoon delight, these mini loaves are quick to prepare and bake to golden perfection.


Ingredients

Units Scale

Wet Ingredients

  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, light or dark
  • 1/2 cup pure canned pumpkin
  • 1/4 cup canola oil (or any neutral oil)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Cinnamon Swirl

  • 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

Instructions

  1. Prepare Pans: Preheat the oven to 350°F and position the oven rack in the middle. Lightly grease mini loaf pans and line with parchment paper strips extending over the sides for easy lifting. For a brownie pan, line 5 wells with 1-inch parchment strips hanging over the sides to form slings.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, canola oil, and vanilla extract until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Sift or sprinkle the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk gently until no dry streaks remain, ensuring the batter is evenly combined without overmixing.
  4. Fill Pans & Add Cinnamon Swirl: Evenly scoop the batter into the prepared pans. Sprinkle a generous amount of cinnamon sugar over the top of the batter in each well or pan, then gently swirl it into the surface using a toothpick or knife, creating a cinnamon swirl effect.
  5. Bake: Bake in the oven until a toothpick inserted into the center comes out mostly clean. Timing varies by pan type: 20-23 minutes for a brownie pan or muffins, 28-30 minutes for mini loaf pans. Cooling in the pans on a wire rack for 10-15 minutes helps set the loaves.
  6. Cool & Serve: Carefully lift the pumpkin bread out of the pans using the parchment slings and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • This recipe makes 6 mini loaves and can be doubled to bake a full 9×5-inch loaf, baking about 50 minutes. Start checking doneness around 50 minutes.
  • Alternate pans include muffin pans (5-6 muffins baked for 20-23 minutes) and non-stick brownie pans (5 individual loaves baked 20-23 minutes).
  • For a stronger spice flavor, add an extra ¼ to ½ teaspoon pumpkin pie spice or cinnamon to the batter.
  • Use pure canned pumpkin, not pumpkin pie filling; brands may be labeled as Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, or Organic Pure Pumpkin.
  • Leftover pumpkin puree can be reserved for other recipes.
  • Store covered pumpkin bread at room temperature for 5 to 7 days to maintain moisture.
  • Baked pumpkin bread freezes well up to 3 months; wrap tightly in plastic wrap and store in a freezer bag. Thaw at room temperature.

Nutrition

  • Serving Size: 1 mini loaf (approx. 80g)
  • Calories: 190
  • Sugar: 13g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg