Cinnamon Swirl Pumpkin Bread Mini Loaves
These Cinnamon Swirl Pumpkin Bread Mini Loaves are the perfect bite of fall comfort — soft, moist, and swirled with sweet cinnamon sugar in every slice. They’re simple to make, rich with pumpkin flavor, and smell like pure autumn magic. Perfect for breakfast, gifting, or cozy afternoons with coffee.
Ingredients
- For the Batter:
- 1 cup pumpkin purée not pie filling
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice
- For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 tbsp ground cinnamon
- Optional Add-Ins:
- ¼ cup mini chocolate chips
- ¼ cup chopped pecans or walnuts
- Drizzle of vanilla glaze after baking
Instructions
- Step 1 – Preheat & Prepare
- Preheat oven to 350°F (175°C). Grease or line mini loaf pans with parchment paper.
- Step 2 – Mix the Swirl
- In a small bowl, stir together brown sugar and cinnamon. Set aside.
- Step 3 – Combine Wet Ingredients
- Whisk pumpkin purée, eggs, sugars, and oil in a large bowl until smooth.
- Step 4 – Add Dry Ingredients
- In a separate bowl, combine flour, baking soda, baking powder, salt, and pumpkin spice. Gradually fold the dry mix into the wet ingredients. Do not overmix.
- Step 5 – Layer & Swirl
- Fill each mini loaf pan halfway, sprinkle a layer of cinnamon sugar, add more batter, then use a knife to gently swirl.
- Step 6 – Bake
- Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool 10 minutes before removing from pans.
- Step 7 – Serve & Enjoy
- Slice, serve warm, or drizzle with glaze for extra sweetness.
Notes
- Don’t overmix the batter — this keeps the loaves soft.
- Use room-temperature ingredients for even texture.
- For extra moistness, mix in a spoonful of Greek yogurt or applesauce.
- Cool completely before slicing to keep the swirl intact.