You know those cozy fall mornings when the air smells like cinnamon and your coffee just begs for something sweet? That’s when I whip up my Cinnamon Swirl Pumpkin Mini Bread – the little loaves that pack all the warm, spiced goodness of autumn into every bite. As a busy mom who’s made this recipe more times than I can count (my kids beg for it!), I can promise you it’s foolproof. The magic happens when pumpkin puree meets that sweet cinnamon sugar swirl, creating mini loaves so moist and tender they practically melt in your mouth. Perfect for breakfast, snacks, or tucked into lunchboxes – these little guys disappear fast in our house!
Table of Contents
Table of Contents
Why You’ll Love This Cinnamon Swirl Pumpkin Mini Bread
Trust me – once you try these little loaves, you’ll be hooked! Here’s why:
- Super simple – Just mix, pour, swirl and bake. No fancy techniques needed!
- Perfect portion size – The mini loaves bake faster and make sharing (or not sharing!) a breeze
- That amazing swirl – The cinnamon sugar creates pockets of caramelized goodness in every bite
- Moist for days – Pumpkin keeps these tender even after they cool down
- Smells like fall – Your kitchen will be filled with the coziest aroma while they bake
Seriously – I’ve caught my neighbors peeking in the window when these are in the oven. That good!
Ingredients for Cinnamon Swirl Pumpkin Mini Bread
Let me walk you through everything you’ll need for these irresistible mini loaves. I’ve learned through trial and error that quality ingredients make all the difference here. Here’s what to grab from your pantry:
- Wet ingredients:
- 1 large egg (room temperature blends better!)
- ½ cup granulated sugar
- ¼ cup packed brown sugar (light or dark – I use dark for extra richness)
- ½ cup pure canned pumpkin (not pie filling – that’s too sweet)
- ¼ cup canola oil (or any neutral oil you have)
- 1 teaspoon vanilla extract (the real stuff, please!)
- Dry ingredients:
- ¾ cup all-purpose flour (spooned and leveled)
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice (my secret weapon!)
- ¼ teaspoon salt (balances all that sweetness)
- For the magical swirl:
- 2-3 tablespoons cinnamon sugar (I mix ¾ tsp cinnamon per 1 tbsp sugar)
See? Nothing crazy – just simple ingredients that create something magical when combined. Now let’s get mixing!
Equipment You’ll Need
Before we dive in, let’s talk tools. You don’t need anything fancy here – just a few basics from your kitchen:
- Mini loaf pans (I use 2 of the 5¾”) or a standard brownie pan
- Parchment paper (trust me, it makes removal SO much easier)
- 2 mixing bowls – one for wet, one for dry ingredients
- Whisk (or fork in a pinch!)
- Spatula for scraping every last bit of batter
- Toothpick or butter knife for that perfect cinnamon swirl
That’s it! No stand mixer needed – just some good old-fashioned arm power. Now let’s get baking!
How to Make Cinnamon Swirl Pumpkin Mini Bread
Alright, let’s get to the fun part – making these irresistible little loaves! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step so yours turn out perfect on the first try.
Preparing the Batter
First things first – preheat that oven to 350°F and line your pans with parchment. Now, in a medium bowl, whisk together the egg, both sugars, pumpkin, oil, and vanilla until smooth and glossy. No lumps allowed! In another bowl, sift together all the dry ingredients – this prevents those pesky flour clumps. Slowly add the dry mix to the wet ingredients, whisking just until no dry streaks remain. Overmixing = tough bread, and we want tender!
Adding the Cinnamon Swirl
Here’s where the magic happens! Pour half the batter into your prepared pans, then sprinkle generously with cinnamon sugar. Add the remaining batter and top with another layer of cinnamon sugar. Now take a toothpick or knife and gently swirl through the batter – just a few figure eights will do. Don’t overdo it or you’ll lose that beautiful marbled effect!
Baking and Cooling
Pop those pans in the oven and set your timer – 28-30 minutes for mini loaves, 20-23 minutes if using a brownie pan. They’re done when a toothpick comes out with just a few moist crumbs. Let them cool in the pan for 10-15 minutes – I know it’s hard to wait, but this prevents crumbling! Then transfer to a wire rack to cool completely… or slice warm if you can’t resist that melty cinnamon sugar.
Tips for Perfect Cinnamon Swirl Pumpkin Mini Bread
After baking dozens of batches (my kids are quality control experts!), I’ve picked up some foolproof tricks:
- Pure pumpkin only – That pie filling stuff is too sweet and changes the texture
- Mix just until combined – Overworking the batter makes tough little bricks, not tender loaves
- Watch your pan size – Mini loaves need 28-30 minutes; brownie pans bake faster at 20-23
- Let them rest – That 10-minute cooling period stops them from falling apart when slicing
- Double the swirl – For extra flavor, I sometimes add an extra cinnamon sugar layer in the middle
Follow these simple tips, and you’ll have bakery-worthy mini loaves every single time!
Print
Easy Cinnamon Swirl Pumpkin Mini Bread
A delicious and easy-to-make pumpkin mini bread with a cinnamon swirl topping.
- Total Time: 40 minutes
- Yield: 2 mini loaves or 1 brownie pan 1x
Ingredients
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar (light or dark)
- ½ cup pure canned pumpkin (not pumpkin pie filling)
- ¼ cup canola oil (or any neutral oil)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2 to 3 tablespoons cinnamon sugar (made with 3/4 teaspoon cinnamon for every 1 tablespoon of sugar)
Instructions
- Preheat the oven to 350°F and adjust the oven rack to the middle position. Lightly grease and line the chosen pans (mini loaf pans or brownie pan) with parchment paper.
- In a medium mixing bowl, whisk together the wet ingredients: egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.
- Sift the dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, and salt) over the wet ingredients using a mesh strainer. Whisk until no dry streaks remain.
- Scoop even amounts of batter into the prepared baking pan(s). Spoon a generous layer of cinnamon sugar over the batter. Swirl gently with a toothpick or knife.
- Bake until a toothpick inserted in the middle comes out mostly clean (20-23 minutes for a brownie pan; 28-30 minutes for mini loaf pans).
- Cool in the pan on a wire rack for 10-15 minutes before lifting out to cool completely.
Notes
- Use pure canned pumpkin, not pumpkin pie filling.
- Adjust baking time based on pan size.
- Allow bread to cool before slicing for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Variations and Substitutions
Oh, the fun part – making this recipe your own! Here are my favorite ways to mix it up when I’m feeling creative:
- Butter lovers – Swap the oil for melted butter (hello, extra richness!)
- Nutty twist – Fold in ¼ cup chopped pecans or walnuts for crunch
- Gluten-free – Use your favorite 1:1 GF flour blend with great results
- Extra spice – Add a pinch of cardamom or cloves to the dry ingredients
- Chocolate chips – Because everything’s better with chocolate, right?
See? Endless possibilities to keep this recipe exciting all season long!
Serving and Storing Cinnamon Swirl Pumpkin Mini Bread
Oh, the best part – enjoying these little loaves! I love serving them slightly warm with my morning coffee – that cinnamon sugar swirl gets all melty and divine. They’re perfect for breakfast, afternoon snacks, or even dessert with a scoop of vanilla ice cream.
To store, just wrap cooled loaves tightly in plastic wrap or pop them in an airtight container. They’ll stay fresh at room temperature for 2-3 days (if they last that long!). For longer storage, freeze them for up to 3 months – I wrap each one individually so I can grab a mini loaf whenever the craving hits. A quick 30 seconds in the microwave brings them right back to warm, gooey perfection!
Nutritional Information
Just so you know – nutrition can vary based on your specific ingredients, but here’s the general breakdown per slice of this heavenly Cinnamon Swirl Pumpkin Mini Bread: about 180 calories and 15g sugar. Not bad for something that tastes like pure autumn magic, right? Of course, if you add nuts or chocolate chips (which I totally encourage!), those numbers will change. But let’s be honest – when something smells this good coming out of the oven, we’re not counting calories!
Frequently Asked Questions
I’ve gotten so many questions about this Cinnamon Swirl Pumpkin Mini Bread over the years – here are the ones that pop up most often:
Can I use fresh pumpkin instead of canned?
Technically yes, but trust me – canned pumpkin gives better results. Fresh pumpkin has more water content, which can throw off the texture. If you must use fresh, roast and puree it first, then squeeze out excess moisture in a cheesecloth.
Why did my bread turn out dry?
Two likely culprits: overbaking or overmixing. Set that timer religiously, and stop mixing as soon as the flour disappears. Also – don’t skip the oil! It keeps these mini loaves wonderfully moist.
Can I make this in one large loaf pan?
Absolutely! Just increase the baking time to about 50-55 minutes. Do the toothpick test – when it comes out clean, you’re golden. The swirl might not be as dramatic in a bigger loaf though!
Can I freeze the unbaked batter?
I don’t recommend it – the leavening agents lose their oomph. But baked loaves freeze beautifully for up to 3 months. Wrap them tight and thaw at room temperature when ready to enjoy!
Share Your Cinnamon Swirl Pumpkin Mini Bread
I’d love to see your glorious swirls! Snap a pic and tag me @FrostyRecipes – nothing makes me happier than seeing your kitchen creations. Leave a comment below too – I read every single one (and might even feature you in my stories!). Happy baking, friends!
Follow us on Facebook for more delicious recipes!
