Cinnamon Swirl Pumpkin Bread Mini Loaves: A Must-Try Recipe!

Introduction

Cinnamon Swirl Pumpkin Bread Mini Loaves are my absolute favorite treat to whip up during the cozy fall months. I can still picture the first time I made them—my kitchen filled with the warm, inviting aroma of cinnamon and pumpkin, making it feel like a hug in the air. The moment I pulled those golden-brown mini loaves from the oven, I knew I had created something special. Each slice is a delightful blend of moist pumpkin bread with cinnamon swirl, perfect for breakfast or an afternoon snack. Trust me, once you try this pumpkin bread with cinnamon swirl, you’ll want to make it a seasonal tradition. Let’s get cooking!

• It’s quick to prepare—just 15 minutes of prep time!
• These mini loaves are perfect for sharing or gifting.
• The combination of pumpkin and cinnamon is a fall flavor dream.
• They’re budget-friendly and use simple ingredients.
• Each loaf is perfectly portioned for easy snacking.
• They freeze beautifully, so you can enjoy them later.
• Great for breakfast, dessert, or a cozy coffee break.

Ingredients for Cinnamon Swirl Pumpkin Bread Mini Loaves

• 1 large egg
• ½ cup granulated sugar
• ¼ cup brown sugar, light or dark
• ½ cup pure canned pumpkin
• ¼ cup canola oil (or any 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
• 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

How to Make Cinnamon Swirl Pumpkin Bread Mini Loaves

• Step 1: Preheat the oven to 350°F (175°C) and adjust the oven rack to the middle position. Lightly grease the mini loaf pans and line with parchment paper for easy removal.
• Step 2: In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth and well combined.
• Step 3: Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until no dry streaks remain—this is where the magic begins!
• Step 4: Scoop even amounts of batter into the prepared baking pan(s). Generously sprinkle cinnamon sugar over the top and gently swirl it in with a toothpick or knife for that beautiful cinnamon ribbon.
• Step 5: Bake in a brownie pan for 20 to 23 minutes or in 2 mini loaf pans for 28 to 30 minutes, until a toothpick inserted in the center comes out mostly clean.
• Step 6: Cool the pumpkin bread in the pan set on a wire cooling rack for 10 to 15 minutes. Carefully lift the bread out of the baking pan(s) to cool completely on the wire rack.

Pro Tips for the Best Cinnamon Swirl Pumpkin Bread Mini Loaves

Here are some of my favorite tips to elevate your baking game:

• Use pure canned pumpkin, not pumpkin pie filling, for the best flavor.
• Adjust the amount of cinnamon sugar based on how sweet you like it—don’t be shy!
• For an extra moist loaf, let it rest overnight before slicing.

What’s the secret to perfect Cinnamon Swirl Pumpkin Bread Mini Loaves?

The key is in the swirling! Don’t overmix the batter after adding the cinnamon sugar; you want those beautiful swirls to shine through.

Can I make Cinnamon Swirl Pumpkin Bread Mini Loaves ahead of time?

Absolutely! These mini loaves store well and taste even better the next day. Just wrap them tightly and keep them at room temperature.

How do I avoid common mistakes with Cinnamon Swirl Pumpkin Bread Mini Loaves?

Make sure to measure your ingredients accurately and avoid overbaking. You want a moist loaf, not a dry one!

Best Ways to Serve Cinnamon Swirl Pumpkin Bread Mini Loaves

These mini loaves are delightful on their own, but you can also serve them warm with a pat of butter or a drizzle of maple syrup. They pair perfectly with a hot cup of coffee or tea, making them an ideal treat for breakfast or an afternoon snack.

Nutrition Facts for Cinnamon Swirl Pumpkin Bread Mini Loaves

Per slice (based on 12 servings):

• Calories: 150
• Sugar: 10g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

This is an estimate and may vary.

How to Store and Reheat Cinnamon Swirl Pumpkin Bread Mini Loaves

To store, let the loaves cool completely, then wrap them tightly in plastic wrap or place them in an airtight container. They’ll stay fresh at room temperature for up to 3 days. For longer storage, freeze the loaves for up to 3 months. To reheat, simply microwave a slice for a few seconds or warm it in the oven for that fresh-baked taste.

Frequently Asked Questions About Cinnamon Swirl Pumpkin Bread Mini Loaves

Can I use fresh pumpkin instead of canned?

Yes, you can! Just make sure to cook and puree the pumpkin until smooth. It may require some adjustments in moisture content.

What can I substitute for canola oil?

You can use any neutral oil, like vegetable or sunflower oil, or even melted coconut oil for a hint of flavor.

Can I add nuts or chocolate chips to the batter?

Definitely! Chopped walnuts or chocolate chips can add a delightful crunch and richness to your mini loaves.

Variations of Cinnamon Swirl Pumpkin Bread Mini Loaves You Can Try

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend.
• Vegan: Replace the egg with a flax egg and use a plant-based oil.
• Spiced Up: Add a pinch of nutmeg or cloves for an extra layer of flavor.
• Chocolate Lovers: Fold in mini chocolate chips for a sweet twist.

Cinnamon Swirl Pumpkin Bread Mini Loaves are the ultimate fall treat that brings back the sweetest memories for me. I remember the first time I baked them; the air was crisp, and the leaves were turning golden. As I mixed the batter, the rich scent of pumpkin and warm spices filled my kitchen, wrapping me in a cozy embrace. When those mini loaves emerged from the oven, their golden tops glistening with cinnamon sugar, I couldn’t resist slicing into one right away. Each bite was a delightful combination of moist pumpkin bread with a swirl of cinnamon that danced on my taste buds. This pumpkin bread with cinnamon swirl is not just a recipe; it’s a celebration of the season! Perfect for sharing with friends or enjoying with a cup of coffee, these mini loaves are sure to become a cherished tradition in your home. Let’s get cooking!

• It’s a quick and easy recipe—just 15 minutes of prep time!
• The warm flavors of pumpkin and cinnamon create a cozy fall vibe.
• These mini loaves are perfect for sharing with friends or family.
• They’re budget-friendly, using simple ingredients you likely have on hand.
• Each loaf is perfectly portioned, making them great for snacking anytime.
• They freeze beautifully, so you can enjoy them long after baking.
• Ideal for breakfast, dessert, or a delightful afternoon treat with coffee.

Ingredients for Cinnamon Swirl Pumpkin Bread Mini Loaves

• 1 large egg – binds the ingredients together for a moist texture.
• ½ cup granulated sugar – adds sweetness to balance the pumpkin’s earthiness.
• ¼ cup brown sugar, light or dark – enhances the flavor with a hint of caramel.
• ½ cup pure canned pumpkin – provides moisture and that classic pumpkin flavor.
• ¼ cup canola oil (or any neutral oil) – keeps the bread tender and moist.
• 1 teaspoon vanilla extract – adds a warm, aromatic note to the batter.
• ¾ cup all-purpose flour – the base for our mini loaves, giving structure.
• ½ teaspoon baking powder – helps the bread rise for a light texture.
• ⅛ teaspoon baking soda – works with the acids in the pumpkin for leavening.
• 1 ½ teaspoons pumpkin pie spice – infuses the bread with warm, cozy flavors.
• ¼ teaspoon salt – enhances all the flavors in the bread.
• 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar) – creates that delightful swirl and adds a sweet crunch on top.

How to Make Cinnamon Swirl Pumpkin Bread Mini Loaves

• Step 1: Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position. This ensures even baking for your mini loaves. Lightly grease your mini loaf pans and line them with parchment paper for easy removal later.
• Step 2: In a medium mixing bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until the mixture is smooth and well combined. The vibrant orange of the pumpkin will brighten your day!
• Step 3: Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until no dry streaks remain—this is where the magic begins, and the warm spices start to fill the air!
• Step 4: Scoop even amounts of batter into the prepared baking pan(s). Generously sprinkle the cinnamon sugar over the top and gently swirl it in with a toothpick or knife. This creates those beautiful, sweet ribbons of cinnamon that will make your bread irresistible.
• Step 5: Bake in a brownie pan for 20 to 23 minutes or in 2 mini loaf pans for 28 to 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs clinging to it.
• Step 6: Allow the pumpkin bread to cool in the pan set on a wire cooling rack for 10 to 15 minutes. Then, carefully lift the bread out of the baking pan(s) to cool completely on the wire rack. The aroma wafting through your kitchen will be absolutely heavenly!

Pro Tips for the Best Cinnamon Swirl Pumpkin Bread Mini Loaves

Here are some of my favorite tips to elevate your baking game and ensure your Cinnamon Swirl Pumpkin Bread Mini Loaves turn out perfectly every time:

• For an extra moist loaf, let the batter rest for about 10 minutes before baking. This allows the flour to fully hydrate and results in a tender crumb.
• Use fresh spices instead of old ones; they pack a punch of flavor that can make a world of difference in your pumpkin bread.
• Don’t skip the cinnamon sugar swirl! It not only adds sweetness but also creates a beautiful visual appeal that makes your mini loaves irresistible.

What’s the secret to perfect Cinnamon Swirl Pumpkin Bread Mini Loaves?

The key is in the swirling! Don’t overmix the batter after adding the cinnamon sugar; you want those beautiful swirls to shine through. A gentle swirl will create a stunning marbled effect without losing the integrity of the batter.

Can I make Cinnamon Swirl Pumpkin Bread Mini Loaves ahead of time?

Absolutely! These mini loaves store well and taste even better the next day. Just wrap them tightly in plastic wrap or store them in an airtight container at room temperature. You can also freeze them for up to 3 months—just thaw overnight in the fridge before enjoying!

How do I avoid common mistakes with Cinnamon Swirl Pumpkin Bread Mini Loaves?

Make sure to measure your ingredients accurately and avoid overbaking. You want a moist loaf, not a dry one! Keep an eye on the baking time, and do the toothpick test—if it comes out with a few moist crumbs, you’re golden!

Best Ways to Serve Cinnamon Swirl Pumpkin Bread Mini Loaves

These delightful Cinnamon Swirl Pumpkin Bread Mini Loaves are perfect for any occasion! Serve them warm, straight from the oven, with a generous pat of butter melting into the soft, spiced bread. For a cozy breakfast, pair a slice with a steaming cup of coffee or chai tea—trust me, the flavors complement each other beautifully. You can also dress them up for dessert by drizzling a little maple syrup or honey on top, or even adding a dollop of whipped cream for a special touch. Whether enjoyed solo or shared with friends, these mini loaves are sure to bring warmth and joy to your table!

Nutrition Facts for Cinnamon Swirl Pumpkin Bread Mini Loaves

Per slice (based on 12 servings):

• Calories: 150
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4.5g
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 10g
• Protein: 2g
• Sodium: 150mg
• Cholesterol: 30mg

This is an estimate and may vary based on ingredient brands and specific measurements used.

How to Store and Reheat Cinnamon Swirl Pumpkin Bread Mini Loaves

To keep your Cinnamon Swirl Pumpkin Bread Mini Loaves fresh and delicious, let them cool completely before storing. Wrap each loaf tightly in plastic wrap or place them in an airtight container to prevent drying out. They’ll stay fresh at room temperature for up to 3 days. If you want to enjoy them later, you can freeze the mini loaves for up to 3 months. Just make sure to wrap them well to avoid freezer burn. When you’re ready to indulge, simply thaw them overnight in the fridge or pop a slice in the microwave for a few seconds to warm it up. Trust me, there’s nothing like a warm slice of pumpkin bread to brighten your day!

Frequently Asked Questions About Cinnamon Swirl Pumpkin Bread Mini Loaves

Can I use fresh pumpkin instead of canned?

Yes, you can absolutely use fresh pumpkin! Just make sure to cook and puree the pumpkin until it’s smooth. Keep in mind that fresh pumpkin may have a different moisture content, so you might need to adjust the amount slightly to achieve the right consistency in your batter.

What can I substitute for canola oil?

If you don’t have canola oil on hand, no worries! You can use any neutral oil, such as vegetable oil or sunflower oil. For a hint of flavor, melted coconut oil works beautifully too, adding a subtle richness to your Cinnamon Swirl Pumpkin Bread Mini Loaves.

Can I add nuts or chocolate chips to the batter?

Definitely! Chopped walnuts or pecans can add a delightful crunch and nutty flavor to your mini loaves. If you’re a chocolate lover, feel free to fold in some mini chocolate chips for a sweet twist that pairs perfectly with the pumpkin and cinnamon.

How do I know when my mini loaves are done baking?

The best way to check for doneness is to insert a toothpick into the center of the loaf. If it comes out mostly clean with just a few moist crumbs, your pumpkin bread with cinnamon swirl is ready to come out of the oven. Remember, a little moisture is okay, but you don’t want it to be wet or gooey!

Variations of Cinnamon Swirl Pumpkin Bread Mini Loaves You Can Try

• Gluten-Free: Swap out the all-purpose flour for a 1:1 gluten-free flour blend. This way, everyone can enjoy the deliciousness without worry!
• Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based oil. You won’t miss the egg at all!
• Spiced Up: Add a pinch of nutmeg or cloves to the batter for an extra layer of warmth and flavor that complements the pumpkin beautifully.
• Chocolate Lovers: Fold in mini chocolate chips or chunks for a sweet twist that pairs perfectly with the cinnamon and pumpkin flavors.

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