Name: Mini Pumpkin Bread Loaves with Swirl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 mini loaves
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 cup canned pumpkin puree; ¾ cup granulated sugar; ½ cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ cup brown sugar (for swirl); 1 teaspoon ground cinnamon (for swirl)

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Hey y'all! If you're craving something cozy, aromatic, and irresistibly moist, these Mini Pumpkin Bread Loaves with Swirl are the ultimate treat. With warm spices, rich pumpkin flavor, and a luscious cream cheese swirl, these mini loaves are perfect for everything from holiday gifting to afternoon snacks. They’re adorable, delicious, and guaranteed to make your kitchen smell heavenly. Let’s get cooking!

Why You'll Love This Mini Pumpkin Bread Loaves with Swirl Recipe

Each loaf is perfectly portioned and ideal for sharing or gifting.
The cream cheese swirl adds a decadent, tangy twist to classic pumpkin bread.

Moist, tender crumb with just the right amount of pumpkin spice.
Easy to make ahead and freezer-friendly for busy weeks.
They fill your home with the coziest fall aromas!

Mini Pumpkin Bread Loaves with Swirl Ingredients

1 ¾ cups (220g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

¼ teaspoon ground ginger
1 cup (200g) granulated sugar
½ cup (100g) brown sugar, packed

2 large eggs, room temperature
1 cup (240g) pumpkin puree (not pumpkin pie filling)
½ cup (120ml) vegetable oil

¼ cup (60ml) milk (whole or 2%)
1 teaspoon vanilla extract

Cream Cheese Swirl:

4 oz (115g) cream cheese, softened
¼ cup (50g) granulated sugar
1 egg yolk

½ teaspoon vanilla extract

Directions for Mini Pumpkin Bread Loaves with Swirl

Prep the Oven and Pans

Preheat your oven to 350°F (175°C). Grease four mini loaf pans (5.75 x 3-inch) or line with parchment paper.

Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Combine Wet Ingredients

In a large bowl, whisk both sugars with eggs until smooth. Add pumpkin puree, oil, milk, and vanilla extract; whisk until well combined.

Make the Batter

Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix for a tender crumb.

Prepare the Cream Cheese Swirl

In a small bowl, beat softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.

Assemble the Mini Pumpkin Bread Loaves with Swirl

Fill each mini loaf pan about halfway with pumpkin batter. Spoon 2-3 tablespoons of cream cheese mixture on top. Add remaining batter, then a final dollop of cream cheese swirl.
Using a knife or skewer, gently swirl the cream cheese layer into the batter for a marbled effect.

Bake and Cool

Bake for 32-38 minutes, or until a toothpick inserted in the center comes out mostly clean (a little cream cheese is okay).

Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Prep time: 15 minutes
Bake time: 32-38 minutes
Total time: 55 minutes

Notes for the Best Mini Pumpkin Bread Loaves with Swirl

Use weight measurements for the most accurate results.

Don’t over-swirl the cream cheese; a few gentle figure-eights create a perfect marbled look.
If you only have a standard loaf pan, increase baking time to 50-60 minutes and check for doneness.

Mini Pumpkin Bread Loaves with Swirl Variations

Chocolate Chip Pumpkin Loaves: Fold ½ cup mini chocolate chips into the batter.

Nutty Pumpkin Swirl Loaves: Sprinkle chopped pecans or walnuts between layers for crunch.
Gluten-Free Pumpkin Bread: Substitute all-purpose flour with a gluten-free flour blend (check tips here).

Required Equipment for Mini Pumpkin Bread Loaves with Swirl

Four mini loaf pans (5.75 x 3-inch)

Mixing bowls
Whisk and spatula
Hand mixer (for cream cheese swirl)

Wire cooling rack

Storage Instructions for Mini Pumpkin Bread Loaves with Swirl

Store cooled loaves in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
These freeze beautifully – wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge before serving.

Serving Recommendations for Mini Pumpkin Bread Loaves with Swirl

Enjoy slices warm with a pat of butter or cream cheese spread.
Serve with hot coffee, chai, or a pumpkin spice latte for a fall-inspired breakfast or afternoon snack.
Gift wrapped with ribbon during the holidays for a sweet homemade present!

Pro Tips for Perfect Mini Pumpkin Bread Loaves with Swirl

Bring all ingredients, especially eggs and cream cheese, to room temperature for smoothest mixing (learn why here).
Don’t overbake the loaves – pull them out when the edges are golden and the center is just set.
Let loaves cool before slicing for clean cuts and the best texture.

Mini Pumpkin Bread Loaves with Swirl FAQ

Can I use canned pumpkin pie filling? No, use 100% pure pumpkin puree for the best texture and flavor.
Can I double the recipe for more loaves? Absolutely! Simply double all ingredients and use additional mini loaf pans or bake in batches.
How do I know when my mini pumpkin bread loaves are done? A toothpick inserted near the center should come out mostly clean, with no wet batter (some cream cheese on the toothpick is okay).

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Mini Pumpkin Bread Loaves with Swirl