When the air turns crisp and autumn settles in, I always find myself reaching for pumpkin recipes. One of my all-time favorites to bake is this Cinnamon Swirl Pumpkin Bread, especially in mini loaf form. The smell of cinnamon and pumpkin filling my kitchen brings back cozy memories of quiet mornings and warm coffee. I still remember the first time I tested this recipe—it came out so moist and flavorful that my neighbors asked for extra loaves the next day. Since then, it has become a must-bake every fall season in my home.
Why You’ll Love This Recipe
You’ll love how soft and tender these mini loaves turn out. Each bite bursts with the deep flavor of pumpkin and the comforting warmth of fall spices. The sweet cinnamon swirl baked on top adds just the right touch of crunch and sweetness. This recipe doesn’t require any mixer or complicated steps, making it ideal for both beginner and experienced bakers. Even better, the loaves stay moist for days, so you can enjoy them fresh from the oven or as a make-ahead treat.
Versatile
This pumpkin bread recipe is incredibly versatile. I can bake it in mini loaf pans for gifting, or in a single large loaf pan for family breakfasts. It also works beautifully as muffins for quick snacks. You can adjust the cinnamon sugar topping to your liking—either keep it light or create a thicker swirl for a stronger flavor. I sometimes add a handful of chocolate chips or chopped nuts to the batter when I crave extra texture.
Budget-Friendly
Another reason I adore this recipe is its simplicity and affordability. The ingredients are pantry staples—pumpkin puree, sugar, flour, and spices that most of us already have. It doesn’t need expensive equipment or fancy ingredients, which makes it a go-to recipe when I want something delicious without spending much. Plus, since the recipe yields small loaves, it’s perfect for small households or for gifting without waste.
Ingredients for Cinnamon Swirl Pumpkin Bread
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1 large egg
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½ cup granulated sugar
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¼ cup light or dark brown sugar
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½ cup pure canned pumpkin
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¼ cup canola oil (or any neutral oil)
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1 teaspoon Vanilla Extract (Alcohol-Free)
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¾ cup all-purpose flour
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½ teaspoon baking powder
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⅛ teaspoon baking soda
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1½ teaspoons pumpkin pie spice
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¼ teaspoon salt
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2–3 tablespoons cinnamon sugar (¾ teaspoon cinnamon for every 1 tablespoon sugar)
How to Make Cinnamon Swirl Pumpkin Bread Mini Loaves
When I start making these mini loaves, I always begin by preparing my pans. It’s a small step that makes a big difference. I lightly grease each mini loaf pan and line it with parchment paper, leaving a little extra hanging over the sides. Those parchment “handles” make lifting the loaves out so easy later. Once the pans are ready, I preheat the oven to 350°F (175°C) and adjust the rack to the middle position.
Step-by-Step Instructions for Making
Step 1: Combine the Wet Ingredients
In a medium mixing bowl, I whisk together the egg, granulated sugar, and brown sugar until the mixture looks smooth and slightly creamy. Then, I add the pure pumpkin, canola oil, and Vanilla Extract (Alcohol-Free). The batter turns a lovely golden-orange shade that instantly reminds me of autumn leaves. I whisk everything until it’s fully blended and no streaks of oil remain.Step 2: Mix the Dry Ingredients
Over the same bowl, I hold a fine mesh strainer and sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. This step keeps the batter light and lump-free. I gently whisk until the dry ingredients disappear into the wet, being careful not to overmix. The goal here is a smooth, thick batter that flows slowly from the whisk.Step 3: Fill the Pans and Add the Cinnamon Swirl
I divide the batter evenly into the prepared pans, filling each one about two-thirds full. Then comes my favorite part—the cinnamon swirl. I spoon a generous layer of cinnamon sugar on top of the batter. Using a toothpick or the tip of a knife, I swirl it gently, just enough to create marbled ribbons across the surface. It’s this swirl that bakes into a sweet, crunchy topping.Step 4: Bake the Loaves
Depending on the pan size, I adjust the baking time. For mini loaf pans, they bake for about 28 to 30 minutes. If I use a brownie pan, 20 to 23 minutes is enough. I always check by inserting a toothpick in the center—it should come out mostly clean with a few moist crumbs. Once done, I let the loaves rest in their pans on a wire rack for 10 to 15 minutes before lifting them out carefully using the parchment sling. Then, I allow them to cool completely on the rack.Quick and Easy
What I love most about this recipe is that it doesn’t demand any fancy tools. There’s no need for a stand mixer or a food processor. A simple whisk and bowl are all you need. Even cleanup is quick, which makes it perfect for a busy morning or an impromptu baking session. From start to finish, the entire process takes less than 40 minutes, yet the results feel bakery-worthy.
Customizable
These mini loaves can easily be customized. When I want something extra cozy, I add a handful of chocolate chips or chopped walnuts. For a festive twist, you can sprinkle a little powdered sugar over the cooled loaves. You could even swap the pumpkin pie spice for a mix of cinnamon, nutmeg, and ginger if you prefer a milder spice blend. If you want to make them dairy-free, just ensure your oil and pumpkin puree are pure and unprocessed. Every version turns out moist and delicious.
Crowd-Pleasing
These pumpkin bread mini loaves are a guaranteed crowd-pleaser. They make perfect little gifts for friends, teachers, or neighbors. Every time I bake a batch, the smell alone brings people into the kitchen asking, “What’s in the oven?” The flavor is pure autumn comfort—sweet, spiced, and gently fragrant. Because they’re baked in small portions, each loaf keeps its shape and texture beautifully. They also freeze well, so I often double the recipe to keep some for later.
Whether served for breakfast, an afternoon treat, or a cozy dessert, these Cinnamon Swirl Pumpkin Bread Mini Loaves never fail to impress. They’re soft, rich in flavor, and topped with that irresistible cinnamon sugar crunch that everyone loves.
FAQs
Can I make this recipe as one large loaf instead of mini loaves?
Yes, you can easily bake this recipe as one large loaf. Simply pour the batter into a greased and parchment-lined 8×4-inch loaf pan. Bake for about 45 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean. The flavor and texture stay just as moist and delicious.Can I use fresh pumpkin instead of canned pumpkin?
Absolutely. If you prefer using fresh pumpkin, roast and puree it first. Make sure to drain any excess liquid, so the batter doesn’t become too runny. The taste will be slightly lighter but still flavorful.Can I make this recipe dairy-free?
Yes. This recipe is naturally dairy-free since it uses oil instead of butter. Just confirm that your chosen oil and pumpkin puree don’t include added dairy ingredients.How long can I store the mini loaves?
Once cooled, you can store them at room temperature for up to three days in an airtight container. For longer storage, refrigerate them for up to a week or freeze for up to two months.Can I add nuts or chocolate chips?
Of course. Walnuts, pecans, or mini chocolate chips blend beautifully into the batter. Just fold in about ¼ cup before baking.
Cinnamon Swirl Pumpkin Bread Mini Loaves
These Cinnamon Swirl Pumpkin Bread Mini Loaves are soft, moist, and full of cozy fall flavor. Each mini loaf features a sweet cinnamon sugar swirl baked into a delicate crust that stays fresh for days. Perfect for breakfast, dessert, or gifting, this small-batch recipe delivers the warmth and comfort of autumn in every slice.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Scale-
1 large egg
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½ cup granulated sugar
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¼ cup light or dark brown sugar
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½ cup pure canned pumpkin
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¼ cup canola oil (or any neutral oil)
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1 teaspoon Vanilla Extract (Alcohol-Free)
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¾ cup all-purpose flour
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½ teaspoon baking powder
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⅛ teaspoon baking soda
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1½ teaspoons pumpkin pie spice
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¼ teaspoon salt
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2–3 tablespoons cinnamon sugar (¾ teaspoon cinnamon for every 1 tablespoon sugar)
Instructions
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Preheat oven to 350°F (175°C) and position the rack in the middle.
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Lightly grease mini loaf pans and line with parchment paper, leaving extra overhang as handles.
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In a medium bowl, whisk together egg, granulated sugar, and brown sugar until smooth.
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Add pumpkin, oil, and Vanilla Extract (Alcohol-Free); whisk until fully combined.
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Sift in flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients.
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Gently whisk until the batter is smooth and no dry streaks remain.
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Divide the batter evenly into prepared pans, filling each about two-thirds full.
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Spoon cinnamon sugar over the top of each loaf and gently swirl with a toothpick.
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Bake for 28–30 minutes for mini loaves or until a toothpick comes out mostly clean.
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Cool in pans for 10–15 minutes, then lift out and cool completely on a wire rack.
Notes
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For muffins, bake at the same temperature for 18–20 minutes.
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To create a thicker cinnamon crust, double the cinnamon sugar topping.
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These loaves freeze well for up to two months when wrapped tightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes