Mini Pumpkin Bread with Cinnamon Swirl Recipe

You ever walk into a room and instantly feel like it’s autumn—like a warm blanket, crunchy leaves, and the smell of spiced heaven slapped you in the face? That’s the power of pumpkin bread, but not just any kind. We’re talking mini pumpkin bread with cinnamon swirl—the kind of treat that grabs your soul by the flannel and doesn’t let go.

This isn’t your basic bakery loaf, either. It’s homemade comfort, loaded with earthy pumpkin, brown sugar, and enough cinnamon to wake the dead. It’s got that sticky swirl through the middle—the kind that catches in your teeth just right. These little loaves are portable, giftable, and totally devourable. Perfect for fall gatherings, lunchboxes, or just hoarding by the slice until someone catches you.

Whether you’re a seasoned baker or someone who thinks Bisquick is a magic powder, this recipe’s for you. No fancy techniques. No pretentious ingredients. Just good, honest baking with results that’ll make you proud. And the mini size? Genius. More edges, faster baking, and the kind of charm that makes people say, “Did you really make these?”

So grab a can of pumpkin, a couple of loaf pans, and let’s get your kitchen smelling like the coziest coffee shop in October. This is the kind of recipe that doesn’t just feed you—it hugs you from the inside.

Why You’ll Love This Recipe

• Perfectly portioned mini loaves for easy sharing or gifting
• Deep pumpkin flavor balanced with a sweet cinnamon swirl
• Moist texture that holds for days without drying out
• Quick to bake, easy to freeze
• Warm, nostalgic fall aroma that fills your home
• No mixers or fancy tools needed—just a bowl and a spoon

Ingredients

For the Pumpkin Bread:

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup milk
• 1 tsp vanilla extract

For the Cinnamon Swirl:

• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon

Instructions

1. Preheat the Oven: Set to 350°F (175°C). Grease and flour four mini loaf pans or line with parchment.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
3. Combine Wet Ingredients: In a large bowl, whisk oil, both sugars, eggs, pumpkin puree, milk, and vanilla until smooth.
4. Combine Wet and Dry: Gently stir the dry mix into the wet mix until just combined. Don’t overmix.
5. Make the Swirl Mix: Stir the granulated sugar and cinnamon in a small bowl.
6. Layer the Batter: Spoon a layer of batter into each mini loaf pan, sprinkle with swirl mix, then add more batter and another swirl layer. Finish with a final layer of batter.
7. Bake: Place in the oven and bake for 28–32 minutes or until a toothpick comes out clean.
8. Cool: Let the loaves rest in pans for 10 minutes, then remove to a rack to cool completely.

Tips & Variations

• Add nuts: Toss in a handful of chopped pecans or walnuts for extra crunch.
• Chocolate twist: Mix in mini chocolate chips if you’re feeling wild.
• Gluten-free version: Substitute flour with a 1:1 gluten-free baking blend.

Note

Make sure your pumpkin puree is 100% pure pumpkin—not pumpkin pie mix. Also, don’t overmix the batter; it’ll toughen up your bread.

Serving Suggestions

• Serve warm with a pat of butter or cream cheese
• Toast slices and drizzle with maple syrup for breakfast
• Wrap in parchment and ribbon for an easy homemade gift
• Pair with coffee, chai, or a hot toddy on chilly nights

Nutrition Information (per mini loaf)

• Calories: ~320
• Carbs: 45g
• Fat: 15g
• Protein: 4g
• Fiber: 2g
• Sugar: 22g

User Reviews/Comments

Lena P. – “I made these for my kid’s school bake sale and they were gone in 10 minutes!”
James T. – “I added walnuts and a cream cheese glaze—total showstopper.”
Miranda K. – “These are dangerously addictive. Like, I-eat-three-in-one-sitting addictive.”

FAQs

Can I make this as one large loaf instead of minis?
Yes, you can pour the batter into a standard 9×5 loaf pan. Just increase the bake time to about 55–65 minutes, checking for doneness with a toothpick.

Can I freeze the mini loaves?
Absolutely. Wrap each one tightly in plastic wrap and foil, and freeze for up to three months. Let thaw at room temp before serving.

What can I use instead of vegetable oil?
Melted butter or an equal amount of applesauce can be used, though the texture might be slightly different.

How do I prevent the swirl from sinking?
Layer it in the middle and top thirds of the batter to keep it suspended while baking.

Can I double the recipe?
Yep. Just make sure you don’t crowd the oven and rotate the pans halfway through baking.

Conclusion

Mini pumpkin bread with cinnamon swirl isn’t just a seasonal snack—it’s a ritual. A celebration of the changing air, of sweaters and boots, of early evenings and hot drinks. It’s a reminder that even in the hustle, there’s room for homemade comfort. You can serve it to guests or keep it all to yourself. Either way, it’s damn satisfying.

And while you’re at it, learn more about the history of pumpkin as food. There’s a reason this humble gourd has been showing up on tables for centuries.

So bake up a batch, make your house smell amazing, and embrace the season one bite at a time.

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