If you’re craving a cozy, fall-inspired treat that’s bursting with flavor, you’re in for a real delight with this Mini Pumpkin Bread with Cinnamon Swirl Recipe. These little loaves pack the perfect balance of moist pumpkin bread and that irresistible cinnamon swirl that dances through every bite, making them ideal for breakfast, snack time, or even a sweet little gift. The warm spices, tender crumb, and rich pumpkin notes come together to create a comforting, festive treat that you’ll want to make again and again.
Ingredients You’ll Need
This Mini Pumpkin Bread with Cinnamon Swirl Recipe calls for simple, pantry-friendly ingredients that come together effortlessly to create something truly special. Each one plays a key role, from the lush pumpkin puree that keeps the bread moist and tender to the cinnamon sugar swirl that adds a sweet surprise in every slice.
- 1 cup canned pumpkin puree: Adds moisture and that vibrant pumpkin flavor—we recommend using pure pumpkin, not pie filling, for best results.
- 1 ½ cups all-purpose flour: The backbone of your bread, providing structure and a light crumb.
- 1 cup granulated sugar: Sweetness that balances the spices perfectly without overpowering.
- 2 tsp ground cinnamon: The warm spice that makes pumpkin bread feel like autumn in a bite.
- 1 tsp baking soda: Helps the bread rise beautifully and become tender.
- 2 large eggs (room temperature): Bind everything together while adding richness to the loaf.
- ½ cup vegetable oil: Keeps the bread moist and tender—feel free to substitute with melted butter for a different richness.
- 1 tsp vanilla extract: Enhances all the flavors and adds a lovely aroma.
- ½ tsp salt: Balances sweetness and intensifies flavor.
- ¼ cup cinnamon sugar swirl mixture (2 tbsp sugar mixed with 1 tbsp cinnamon): The star swirl that brings a delightful cinnamon crunch and a beautiful design.
How to Make Mini Pumpkin Bread with Cinnamon Swirl Recipe
Step 1: Preheat and Prepare Your Pans
Start by preheating your oven to 350°F (175°C). Grease two mini loaf pans well to ensure your bread comes out easily without sticking. This step is crucial for clean, perfect loaves that you can slice without crumbling.
Step 2: Mix Dry Ingredients
Grab a bowl and whisk together the flour, baking soda, cinnamon, and salt. This ensures that your spices and leavening are evenly distributed, so each bite has the right balance of flavor and texture.
Step 3: Combine Wet Ingredients
In a separate bowl, mix the pumpkin puree, sugar, eggs, vegetable oil, and vanilla extract until smooth. This mixture will be rich and velvety, laying the foundation for that wonderful moist pumpkin bread.
Step 4: Bring Wet and Dry Ingredients Together
Gently fold the dry ingredients into the wet mixture, doing this gradually to prevent overmixing, which can make your bread tough. Once just combined, your batter should be thick yet smooth, ready for the cinnamon sugar magic.
Step 5: Create the Cinnamon Swirl
Pour half of the batter into the two loaf pans evenly. Sprinkle half of the cinnamon sugar mixture over the batter surface. Then add the remaining batter on top, followed by the rest of the cinnamon sugar mixture. Use a knife or skewer to gently swirl the cinnamon sugar through the batter for that beautiful marbled effect.
Step 6: Bake to Perfection
Bake your mini pumpkin breads for 40 to 45 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the breads cool completely before slicing to allow the flavors to settle and make cutting cleaner and easier.
How to Serve Mini Pumpkin Bread with Cinnamon Swirl Recipe
Garnishes
Take your mini pumpkin bread up a notch by adding toppings like a light dusting of powdered sugar or a thin drizzle of cream cheese glaze. A sprinkle of chopped pecans or a pat of cinnamon butter on the side can add extra texture and richness.
Side Dishes
This pumpkin bread pairs beautifully with warm beverages such as coffee, chai tea, or a mug of hot apple cider. For a savory balance, serve alongside a sharp cheddar cheese or a fresh fruit salad to brighten the plate.
Creative Ways to Present
These mini loaves are just the right size for gift-giving. Wrap them in parchment paper tied with twine or pop them in a decorative box for a thoughtful homemade treat. You can even top the bread with a scoop of vanilla ice cream and a sprinkle of cinnamon sugar for an easy dessert.
Make Ahead and Storage
Storing Leftovers
The mini pumpkin breads keep well stored in an airtight container at room temperature for up to 3 days. For longer freshness, refrigeration is fine but allow the bread to come to room temperature before serving to retain its tender crumb.
Freezing
If you want to keep these lovely treats for a longer time, wrap each loaf tightly in plastic wrap followed by aluminum foil before placing in the freezer. They’ll keep fresh for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
Warm slices gently in the microwave for about 15-20 seconds or in a preheated 300°F oven for 10 minutes wrapped in foil. Reheating brings back the moist, fresh-out-of-the-oven feeling that makes the Mini Pumpkin Bread with Cinnamon Swirl Recipe so irresistible.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you will need to cook and puree the pumpkin yourself first. Make sure to remove excess moisture by draining or baking the pumpkin puree to prevent your bread from becoming too wet.
What type of cinnamon is best for the swirl?
Ground Ceylon cinnamon is a great choice for a sweeter, more delicate flavor, but classic ground Cassia cinnamon works perfectly as well and is what most recipes use for that familiar warm spice kick.
Can I substitute the vegetable oil with another fat?
Absolutely! Melted butter can be swapped in for vegetable oil for a richer flavor. Just use the same quantity and keep in mind that butter may make the bread slightly denser but more flavorful.
How do I prevent the cinnamon swirl from sinking to the bottom?
To keep the swirl nicely distributed, sprinkle the cinnamon sugar mixture gently and swirl it carefully without overmixing the batter after adding the cinnamon sugar layers.
Is it okay to double this recipe for a larger batch?
Definitely! Just remember to use appropriate pans—regular or standard loaf pans will work—and adjust the baking time accordingly, checking for doneness with a toothpick.
Final Thoughts
You can’t go wrong with this Mini Pumpkin Bread with Cinnamon Swirl Recipe when you’re looking for a seasonal treat packed with comfort and spice. It’s easy to make, wonderfully fragrant, and perfect for sharing with friends or indulging in a quiet moment yourself. I can’t wait for you to whip up a batch and experience just how cozy and delicious pumpkin season can be in every bite!
Print
Mini Pumpkin Bread with Cinnamon Swirl Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 mini loaves (approximately 10 servings)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Mini Pumpkin Bread with Cinnamon Swirl is a delightful autumn treat featuring moist pumpkin-flavored bread with a luscious cinnamon sugar swirl throughout. Perfect for breakfast, snacks, or dessert, this easy-to-make recipe delivers warm spices and a tender crumb in convenient mini loaves.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 tsp vanilla extract
Cinnamon Sugar Swirl
- ¼ cup cinnamon sugar mixture (2 tbsp sugar mixed with 1 tbsp cinnamon)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease two mini loaf pans to prevent sticking during baking.
- Mix dry ingredients: In a bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined and aerated.
- Combine wet ingredients: In a separate bowl, stir together the pumpkin puree, sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
- Incorporate dry into wet: Gradually fold the dry ingredient mixture into the wet mixture, gently combining them just until no dry flour pockets remain, careful not to overmix.
- Layer batter and cinnamon sugar: Pour half of the batter evenly into the prepared mini loaf pans. Sprinkle half of the cinnamon sugar mixture over the batter, then add the remaining batter on top. Finish by sprinkling the remaining cinnamon sugar mixture over the surface for a beautiful swirl effect.
- Bake and cool: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the bread to cool in the pans before slicing and serving.
Notes
- Ensure eggs are at room temperature for better batter incorporation and texture.
- Greasing the pans thoroughly will help prevent the mini loaves from sticking.
- The cinnamon sugar swirl adds a sweet and spicy layer, but you can adjust quantities to taste.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Using canned pumpkin puree is recommended for consistent moisture and flavor.
