Mini Pumpkin Bread with Cinnamon Swirl: The Easy 40-Minute Treat

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This Mini Pumpkin Bread with Cinnamon Swirl recipe is the coziest, most irresistible fall treat you’ll ever bake, promising a perfectly moist crumb and a ribbon of cinnamon sugar that won’t sink to the bottom. Get ready to fill your kitchen with the smell of warm spices and create a sweet, comforting snack that’s ready in under an hour.

a sliced mini pumpkin bread loaf with a cinnamon swirl on a wooden board. — The most delicious homemade mini pumpkin bread, with a gooey cinnamon swirl and a perfectly moist crumb

Hey there, friends! I’m so excited to share this recipe for mini pumpkin bread. It’s one of my all-time favorites because it’s so incredibly easy and the results are just perfect every single time. We’re talking super moist, full of that classic pumpkin spice flavor you crave, and a beautiful ribbon of cinnamon swirl running right through the middle. Trust me, it’s a game-changer and the perfect way to welcome cooler weather.

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Key Takeaways

Quick & Easy: This recipe comes together in minutes, making it a perfect last-minute treat.
Irresistible Flavor: The combination of pumpkin and warm spices with a sweet cinnamon ribbon is pure autumn bliss.
Perfect for Gifting: These little loaves are ideal for sharing with neighbors, friends, or family.
No Soggy Swirl: My special technique ensures your cinnamon swirl stays right where it belongs!
Small Batch Magic: This recipe makes just two mini loaves, which is perfect for satisfying a craving without a whole kitchen full of baked goods. For another cozy bread recipe, you should check out my Pecan Zucchini Bread.

Why You’ll Love This Mini Pumpkin Bread with Cinnamon Swirl

Small, But Mighty: These little loaves are just the right size for a single serving, and they’re so cute! They make breakfast, dessert, or an afternoon snack feel extra special.
The Best Texture Ever: The bread is incredibly moist and tender, and the cinnamon sugar melts into a gooey, crunchy top layer that’s just divine. I still remember the first time I tasted this—it was like a hug in a bowl!
Perfect for Fall Baking: The warm scent of cinnamon and pumpkin will fill your home, creating that cozy autumn vibe we all love. It’s the ultimate comfort food.
Secret’s in the Swirl: I’ll share my trick for making sure your cinnamon sugar doesn’t sink to the bottom. It’s a little secret that makes a huge difference.
Feel-Good Ingredients: This recipe uses pure canned pumpkin, which is a great source of fiber and vitamin A. So you can feel good about indulging in this delicious treat!
It’s a Breeze to Make: You don’t need a stand mixer or any fancy equipment. Just a bowl and a whisk, and you’re good to go. It’s so easy, you’ll be making it all season long!
The Perfect Partner: This bread pairs beautifully with a cup of hot coffee or a glass of cold milk. You could even drizzle it with a little cream cheese frosting if you’re feeling extra decadent! For another delicious and simple dessert idea, you might love my Sweet Potato Dump Cake.

Food or Cultural Background

I’ve been baking pumpkin bread since I was a little girl. Every fall, my mom would pull out her handwritten recipe card, and the kitchen would fill with the warm, comforting scent of cinnamon, nutmeg, and ginger. For us, making pumpkin bread wasn’t just about a dessert; it was a tradition.

It meant crisp air, cozy sweaters, and the start of the holiday season. The first time I added a cinnamon swirl to my mom’s classic recipe was a complete accident. I was trying to make a streusel topping but got impatient and just sprinkled the cinnamon sugar right on top.

The result was this beautiful, swirling ribbon of spiced sweetness that I’ve been perfecting ever since. It took a simple, classic pumpkin bread recipe and gave it a touch of extra magic. This is the kind of recipe that makes you feel nostalgic and happy, and I hope it brings that same feeling to your home.

Ingredients for Mini Pumpkin Bread with Cinnamon Swirl

A flat lay of all the raw ingredients for the mini pumpkin bread recipe, including pumpkin puree, flour, and spices — All the simple, wholesome ingredients you’ll need for this cozy fall treat.

Ingredient	Notes/Substitutes
Wet Ingredients
1 large egg	For a vegan option, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
½ cup granulated sugar	You can use monk fruit or erythritol for a sugar-free option.
¼ cup brown sugar	Light or dark brown sugar works perfectly here.
½ cup pure canned pumpkin	Be sure to use 100% pumpkin puree, not pumpkin pie filling! It’s a common mistake! For another delicious baked good, check out my Banana Oatmeal Cottage Cheese Bread.
¼ cup canola oil	Any neutral-flavored oil like vegetable or avocado oil works.
1 tsp vanilla extract
Dry Ingredients
¾ cup all-purpose flour	Use a 1:1 gluten-free baking flour for a gluten-free option.
½ tsp baking powder
⅛ tsp baking soda
1 ½ tsp pumpkin pie spice	You can make your own by combining cinnamon, nutmeg, ginger, and allspice.
¼ tsp salt
Cinnamon Swirl
2-3 tbsp Cinnamon Sugar	You can make this by combining ¾ tsp cinnamon for every 1 tbsp of granulated sugar.

Equipment Needed

Mini loaf pans (2) or a brownie pan (5 wells)
Parchment paper
Medium mixing bowl
Whisk
Fine-mesh strainer (optional, for sifting)
Toothpick or small knife
Wire cooling rack

How to Make Mini Pumpkin Bread Step-by-Step

A hand pouring mini pumpkin bread batter from a bowl into a prepared loaf pan. — Mini Pumpkin Bread with Cinnamon Swirl preparation

Preheat and Prep: Set your oven to 350°F and place a rack in the middle. Grease your mini loaf pans and line them with parchment paper, leaving a little overhang on the sides so you can easily lift the bread out later.
Mix the Wet: In a medium bowl, whisk together the egg, both sugars, pumpkin puree, oil, and vanilla extract until everything is smooth and creamy.
Sift the Dry: Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt directly over the wet ingredients. This is a crucial step to avoid lumps and make sure the spices are evenly distributed.
Combine Gently: Using your whisk, mix everything together just until no dry streaks of flour are visible. Don’t overmix! A few small lumps are totally fine.
Fill the Pans: Pour the batter evenly into your prepared mini loaf pans.
Create the Swirl: Sprinkle a generous amount of your cinnamon sugar mixture over the top of the batter. Take a toothpick or a knife and gently swirl it through the top of the batter, being careful not to go all the way to the bottom. This little trick is what keeps the swirl from sinking!
Bake Away: Pop them in the oven. If you’re using mini loaf pans, bake for 28-30 minutes. If you’re using a brownie pan, it’ll be a little faster, about 20-23 minutes. The mini loaves are done when a toothpick inserted in the center comes out mostly clean. For a more decadent dessert, try my recipe for The Ultimate Chewy Fudgy Brownies from Scratch.
Cool Completely: Let the bread cool in the pans for 10-15 minutes on a wire rack before using the parchment paper sling to lift them out. Let them cool completely before slicing and serving.

Expert Tips for the Best Results

Don’t overmix the batter! This is the golden rule of quick breads. Overmixing develops the gluten in the flour, which can lead to a tough, dense texture. Just mix until everything is combined.
The Cinnamon Swirl Trick: When you swirl the cinnamon sugar, keep your toothpick or knife close to the surface of the batter. This prevents the cinnamon and sugar from sinking to the bottom and burning, giving you a beautiful swirl right on top.
Use the Right Pumpkin: Always use 100% pure pumpkin puree, not pumpkin pie filling. The cans look very similar, but the pie filling has added spices and sugar that will throw off the flavor and texture of this recipe.
The Toothpick Test is Your Best Friend: Every oven is different. Your best bet for knowing when these mini loaves are done is to use the toothpick test. It’s a quick and easy way to check for doneness without overbaking. I have a whole article dedicated to what is the most common mistake in making french toast that might help.
Line Your Pans: Using the parchment paper sling is a game-changer! It makes it so easy to lift the loaves out of the pan without them breaking, and it makes cleanup a breeze.
Let them cool: I know it’s hard to wait, but allowing the loaves to cool on a wire rack lets them set up properly. If you slice them too soon, they might crumble.

What to Serve With Mini Pumpkin Bread

A pat of softened butter or cream cheese.
A dollop of plain Greek yogurt for a healthy breakfast.
A cup of hot coffee, chai tea, or a creamy latte.
A side of fresh fruit like sliced apples or pears.
A sprinkle of toasted pecans or walnuts for extra crunch.
For a fantastic dinner idea to pair with this bread, you can check out my recipe for Easy Garlic Butter Meatballs.

Storing and Reheating Tips

These mini pumpkin breads are best stored in an airtight container at room temperature for up to 3-4 days. For longer storage, you can wrap them tightly in plastic wrap and aluminum foil and freeze for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm in a 300°F oven for a few minutes until warm.

Nutrition Facts

Nutrition Facts
Serving Size	1 mini loaf
Calories	300
Total Fat	12g
Saturated Fat	2g
Trans Fat	0g
Cholesterol	40mg
Sodium	200mg
Total Carbohydrates	45g
Dietary Fiber	2g
Total Sugars	30g
Protein	5g

Nutrition information is estimated and may vary based on ingredients and cooking methods.

FAQs About Mini Pumpkin Bread with Cinnamon Swirl

Why did my cinnamon swirl separate or sink to the bottom?

This usually happens if you’ve swirled the cinnamon sugar too deeply into the wet batter. The key is to keep your toothpick or knife just on the surface of the mini pumpkin bread batter, creating a shallow swirl that won’t fall.

How can I enhance boxed pumpkin bread mix to make it taste homemade?

To enhance a boxed mix, try adding a spoonful of pure canned pumpkin, an extra teaspoon of pumpkin pie spice, and a splash of vanilla extract. For a textural boost, you can fold in chocolate chips or toasted nuts.

Does Trader Joe’s pumpkin bread mix have cinnamon?

Yes, the popular Trader Joe’s Pumpkin Bread & Muffin Mix contains cinnamon as one of its primary spices, along with nutmeg and ginger, giving it that classic fall flavor profile.

Do cinnamon and pumpkin go together?

Absolutely! The warm, sweet flavor of cinnamon is the perfect complement to the earthy, mild sweetness of pumpkin. They are a classic pairing in everything from pies and breads to lattes and cookies.

What flavor pairs best with pumpkin?

Pumpkin pairs wonderfully with a variety of flavors! Beyond cinnamon, it’s amazing with other fall spices like nutmeg, ginger, and cloves. It also goes well with maple syrup, brown sugar, and nuts like pecans and walnuts.

How do you know when mini loaves are done?

The best way to tell is to insert a toothpick into the center of a mini loaf. If it comes out with just a few moist crumbs attached, it’s done. If it comes out with wet batter, it needs a little more time.

Final Thoughts

I hope this recipe brings a little bit of fall magic into your kitchen! It’s one of those recipes that feels like a warm hug, and I truly can’t wait for you to try it. Whether you’re making it for a special weekend breakfast or just for yourself on a random Tuesday afternoon, it’s guaranteed to put a smile on your face. Don’t forget to leave a review and share your photos with me on Instagram! Happy baking, friends! I’m so excited to see your mini loaves. You might also want to try my 3 Ingredient Pumpkin Spice Cake for another classic fall treat.

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