Get ready for the coziest, most delightful mini loaves you’ll bake all season. This recipe for Cinnamon Swirl Pumpkin Bread Minis is the perfect way to enjoy a classic fall flavor in a charming, individual-sized portion. The bread itself is exceptionally moist and tender, packed with deep pumpkin flavor and warm spices. But the star of the show is the generous cinnamon-sugar swirl on top that bakes into a sweet, slightly crunchy crust. It’s an easy, small-batch recipe that delivers big on comfort and taste.
Why You’ll Love These Mini Loaves
This recipe is a true autumn gem. Here’s why it’s so special:
- Perfectly Portioned: Making mini loaves is perfect for breakfast, snacking, or for giving as a thoughtful, homemade gift.
- Incredibly Moist: The combination of pumpkin and oil creates a bread that stays moist and delicious for days.
- The Cinnamon Swirl: The simple cinnamon-sugar topping adds a wonderful texture and a burst of sweet, warm spice that perfectly complements the pumpkin.
- Easy Small-Batch Recipe: This recipe is designed to be small and simple, so you can enjoy a fresh-baked treat without being overwhelmed with leftovers.
Your Simple Ingredient Checklist
This recipe uses straightforward pantry staples to create a truly special result.
For the Pumpkin Bread Batter:
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup pure canned pumpkin
- ¼ cup canola oil (or other 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
For the Cinnamon Swirl Topping:
- 2-3 tablespoons Cinnamon Sugar (made by mixing 1 tbsp sugar with ¾ tsp cinnamon)
Step-by-Step Guide to Your Mini Loaves
Follow these simple steps for a perfect batch of fall treats.
Part 1: Mix the Batter
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease your mini loaf pans (this recipe makes about 2-3) and line them with parchment paper, leaving some overhang on the sides to act as “handles” for easy removal later.
- Combine Wet Ingredients: In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla. Whisk everything together until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the top of the wet ingredients in the bowl.
- Mix Until Combined: Gently whisk the batter until no dry streaks of flour remain. Be careful not to overmix.
Part 2: Assemble and Bake
- Fill the Pans: Scoop even amounts of the batter into your prepared mini loaf pans.
- Add the Topping: Spoon a generous amount of the cinnamon-sugar mixture evenly over the top of the batter in each pan.
- Create the Swirl: Take a toothpick or the tip of a knife and gently swirl the cinnamon sugar just on the top surface of the batter. Don’t mix it all the way in; you want a distinct topping.
- Bake: Place the mini loaf pans in the preheated oven and bake for 28-30 minutes. The bread is done when a wooden skewer inserted into the center comes out clean.
- Cool and Enjoy: Let the mini loaves cool in their pans on a wire rack for 10-15 minutes. Then, use the parchment paper handles to lift them out of the pans and let them cool completely on the wire rack before slicing.
Tips and Recipe Variations
- Don’t Overmix: For a tender, soft bread, mix the batter only until the ingredients are just combined. Overmixing can lead to a tough texture.
- No Mini Loaf Pans? No Problem! This versatile recipe can also be baked as muffins (bake for 20-23 minutes) or even in a single-serve brownie pan for little square loaves (bake for 20-23 minutes).
- Double the Recipe: If you want to make a standard 9×5 inch loaf, simply double all the ingredients and bake for 50-60 minutes, or until a skewer comes out clean.
- Add a Glaze: For an extra decadent treat, you can add a simple glaze after the loaves have cooled. Whisk together ½ cup of powdered sugar with 1-2 tablespoons of milk until you reach a drizzling consistency.
Cinnamon Swirl Pumpkin Bread Minis
Moist, tender pumpkin mini loaves topped with a sweet cinnamon-sugar swirl. Perfectly portioned for breakfast, snacks, or gifting during the fall season.
Equipment
- mini loaf pans
- Mixing bowls
- Whisk
- Parchment paper
- Toothpick or Knife
Ingredients
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup pure canned pumpkin
- 1/4 cup canola oil (or neutral oil)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2-3 tbsp cinnamon sugar (1 tbsp sugar + 3/4 tsp cinnamon)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease 2–3 mini loaf pans and line with parchment paper, leaving overhang for easy removal.
- In a medium bowl, whisk egg, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla until smooth.
- Add flour, baking powder, baking soda, pumpkin pie spice, and salt. Gently whisk until just combined—do not overmix.
- Divide batter evenly into prepared pans.
- Sprinkle cinnamon sugar over batter. Use a toothpick or knife tip to swirl gently on the surface.
- Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10–15 minutes, then lift out with parchment and cool completely before slicing.
Notes
Do not overmix the batter to keep the loaves tender. This recipe yields 2–3 mini loaves. For a full-size loaf, double the ingredients and bake 50–60 minutes. These also work as muffins (20–23 minutes bake time).