Name: Mini Pumpkin Bread with Cinnamon Swirl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 mini loaves
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup canned pumpkin puree; ⅔ cup granulated sugar; ⅓ cup brown sugar; 2 large eggs; ⅓ cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ cup granulated sugar (for swirl); 1 tablespoon ground cinnamon (for swirl)

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Hey y'all! If you're a fan of everything cozy, spiced, and downright delicious, you are going to fall in love with this Mini Pumpkin Bread with Cinnamon Swirl. Each individual loaf packs a punch of pumpkin flavor and a gooey, cinnamon-sugar ribbon that's impossible to resist. These mini loaves are perfect for breakfast, snacking, or even gifting to friends and family during the holidays. So grab your favorite apron—let's get cooking!

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

Bursting with warm pumpkin spice and a sweet, cinnamony swirl in every bite.
Perfectly portioned mini loaves make these great for sharing, gifting, or meal prepping breakfast.

Super moist texture thanks to real pumpkin puree and a touch of oil.
Easy to make with simple pantry ingredients and zero fancy equipment required.
A delightful treat for fall gatherings, holiday brunches, or cozy weekends at home.

Mini Pumpkin Bread with Cinnamon Swirl Ingredients

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

2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
1 cup (200g) granulated sugar

½ cup (110g) packed light brown sugar
1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature

½ cup (120ml) vegetable oil
¼ cup (60ml) milk (dairy or non-dairy)
2 teaspoons pure vanilla extract

Cinnamon Swirl:

⅓ cup (65g) granulated sugar
1 tablespoon ground cinnamon

How to Make Mini Pumpkin Bread with Cinnamon Swirl

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease 4 mini loaf pans (about 5.75 x 3 inches each) or line them with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon.

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, oil, milk, and vanilla until smooth and well combined.

Step 4: Create the Batter

Add the dry ingredients to the wet mixture and stir gently with a spatula just until no dry spots remain. Do not overmix for best texture.

Step 5: Prepare Cinnamon Swirl

In a small bowl, mix ⅓ cup sugar with 1 tablespoon cinnamon.

Step 6: Assemble the Loaves

Spoon a thin layer of pumpkin batter into the bottom of each mini loaf pan. Sprinkle a generous tablespoon of cinnamon-sugar over the batter. Add another layer of batter, then another sprinkle of cinnamon-sugar. Use a knife to gently swirl the cinnamon sugar through the batter for a pretty marbled effect. Top with remaining batter and a final sprinkle of cinnamon-sugar.

Step 7: Bake

Bake for 28-32 minutes, or until a toothpick inserted into the center of a loaf comes out clean or with a few moist crumbs.

Step 8: Cool and Serve

Let the mini loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes for the Best Mini Pumpkin Bread with Cinnamon Swirl

Store pumpkin puree leftovers in an airtight container in the fridge for up to a week—more ideas for using it here.

Don't overmix the batter to ensure your bread stays soft and fluffy.
If using a different pan size, check out this guide to pan sizes for proper adjustments.

Mini Pumpkin Bread with Cinnamon Swirl Variations

Chocolate Chip Pumpkin Bread: Fold ½ cup mini chocolate chips into the batter before baking.

Nutty Pumpkin Bread: Stir in ½ cup chopped toasted pecans or walnuts.
Gluten-Free Pumpkin Bread: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Equipment Needed for Mini Pumpkin Bread with Cinnamon Swirl

4 mini loaf pans (5.75 x 3 inches)

Mixing bowls (one large, one medium, and one small)
Whisk and spatula
Measuring cups and spoons

Wire cooling rack

Mini Pumpkin Bread with Cinnamon Swirl Storage Instructions

Once completely cooled, wrap each loaf tightly in plastic wrap or store in an airtight container. Mini Pumpkin Bread with Cinnamon Swirl will stay moist at room temperature for up to 3 days, or refrigerated for up to 1 week. For longer storage, freeze loaves (well wrapped) for up to 2 months. Thaw at room temperature before serving.

Serving Suggestions and Pairings for Mini Pumpkin Bread with Cinnamon Swirl

Serve warm with a pat of salted butter or cream cheese spread.

Pair with a cozy mug of coffee or spiced chai tea for the ultimate fall treat.
Great addition to a brunch spread alongside fresh fruit, yogurt, and eggs.

Pro Tips for Perfect Mini Pumpkin Bread with Cinnamon Swirl

Use room temperature eggs for a smoother batter and more even bake—learn why it matters here.

Let the loaves cool completely before slicing to prevent crumbling and dry edges.
For an extra-crispy cinnamon swirl top, sprinkle a little coarse sugar on top before baking.

Mini Pumpkin Bread with Cinnamon Swirl FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?: Yes! Just make sure your fresh pumpkin puree is well-drained and smooth for best texture.
Can I make this recipe as a full-size loaf?: Absolutely. Bake in a 9x5-inch loaf pan for 50-60 minutes, checking for doneness with a toothpick.
Is it possible to reduce the sugar in this recipe?: You can reduce each sugar by ¼ cup if you'd like a less sweet bread. The texture may be slightly less moist.

Enjoy your homemade Mini Pumpkin Bread with Cinnamon Swirl—moist, spiced, and utterly irresistible!

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Mini Pumpkin Bread with Cinnamon Swirl