Cinnamon Swirl Pumpkin Bread Minis

Why make this recipe

Cinnamon Swirl Pumpkin Bread Minis are the perfect fall treat! They combine the warm flavors of pumpkin and spices with a delightful cinnamon swirl that adds sweetness and a touch of crunch. These mini loaves are easy to make, and they bake quickly, making them great for an afternoon snack or a festive dessert. They are also ideal for sharing with friends and family or for giving as homemade gifts.

How to make Cinnamon Swirl Pumpkin Bread Minis

Ingredients

• 1 cup pure pumpkin
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1/4 cup sugar (for the cinnamon swirl)
• 1 tablespoon cinnamon (for the cinnamon swirl)

Directions

1. Preheat your oven to 350°F (175°C) and grease or line a mini loaf pan.
2. In a bowl, mix together pure pumpkin, sugar, brown sugar, oil, and eggs until smooth.
3. In a separate bowl, combine flour, baking soda, baking powder, spices, and salt.
4. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
5. In a small bowl, mix together sugar and cinnamon for the swirl.
6. Pour half of the batter into the prepared pan, sprinkle half of the cinnamon sugar mix on top, then pour in the remaining batter and top with the remaining cinnamon sugar.
7. Use a knife to gently swirl the cinnamon sugar into the batter.
8. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
9. Allow to cool before removing from the pan.

How to serve Cinnamon Swirl Pumpkin Bread Minis

These mini loaves are delicious on their own, but you can also serve them warm with a pat of butter or cream cheese spread on top. They make a charming addition to any breakfast table, snack time, or as a lovely dessert after dinner. Pair them with a warm cup of coffee or tea for a cozy treat.

How to store Cinnamon Swirl Pumpkin Bread Minis

Store leftover mini loaves in an airtight container at room temperature for up to three days. For longer storage, wrap the loaves tightly in plastic wrap and place them in the refrigerator for up to a week. You can also freeze the mini loaves, wrapped in plastic and placed in a freezer bag, for up to three months. Simply thaw at room temperature before enjoying.

Tips to make Cinnamon Swirl Pumpkin Bread Minis

• Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
• Don’t overmix the batter; mix until just combined for a light and fluffy texture.
• Add nuts or chocolate chips to the batter for extra flavor and texture if desired.
• Use a skewer or toothpick to create more swirls of cinnamon if you like a sweeter bread.

Variation

You can easily customize this recipe by swapping out the spices or adding different flavors. Try using maple syrup instead of sugar for a richer taste, or incorporate dried fruits like cranberries or raisins for added flavor and texture.

FAQs

Can I use fresh pumpkin instead of canned?
Yes! Just make sure to cook and puree the fresh pumpkin until smooth before using it in the recipe.

Can I make this recipe as a regular-sized loaf?
Absolutely! Just increase the baking time to about 50-60 minutes if you are using a regular loaf pan.

Is this recipe gluten-free?
You can make it gluten-free by using a gluten-free flour blend instead of all-purpose flour. Adjust the baking time if necessary.

Cinnamon Swirl Pumpkin Bread Minis

These delightful mini loaves combine the warm flavors of pumpkin and spices with a cinnamon swirl that adds sweetness and crunch, making them perfect for a cozy fall treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 mini loaves

Course: Breakfast, Dessert, Snack

Cuisine: American, Festive

Calories: 150

Ingredients Method Notes

Ingredients

  

For the batter

• 1 cup pure pumpkin Use pure pumpkin puree, not pumpkin pie filling.
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour Can substitute with gluten-free flour blend.
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon salt

For the cinnamon swirl

• 1/4 cup sugar
• 1 tablespoon cinnamon

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease or line a mini loaf pan.
2. In a bowl, mix together pure pumpkin, sugar, brown sugar, oil, and eggs until smooth.
3. In a separate bowl, combine flour, baking soda, baking powder, spices, and salt.
4. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
5. In a small bowl, mix together sugar and cinnamon for the swirl.

Baking

1. Pour half of the batter into the prepared pan, sprinkle half of the cinnamon sugar mix on top, then pour in the remaining batter and top with the remaining cinnamon sugar.
2. Use a knife to gently swirl the cinnamon sugar into the batter.
3. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
4. Allow to cool before removing from the pan.

Notes

Store leftover mini loaves in an airtight container at room temperature for up to three days. For longer storage, wrap the loaves tightly in plastic wrap and refrigerate for up to a week. They can also be frozen for up to three months.