If fall had a flavor, it would be pumpkin and cinnamon—warm, sweet, and endlessly comforting. This Mini Pumpkin Bread with Cinnamon Swirl is a celebration of all things autumn. With its moist texture, rich pumpkin spice flavor, and that irresistible cinnamon sugar swirl running through the middle, it’s a sweet bread that doubles as dessert and cozy snack.
Whether you’re hosting a fall brunch, looking for easy baking sweets to gift, or just want to fill your kitchen with the scent of cinnamon and cloves, this pumpkin bread recipe is the perfect choice.
🍞 Why You’ll Love This Mini Pumpkin Bread
This isn’t your average pumpkin loaf. Here’s why this one stands out:
- Mini-sized perfection: Great for gifting, kids’ lunches, or a personal treat
- Cinnamon swirl surprise: Adds a gooey, spiced ribbon in every bite
- Moist & flavorful: Thanks to canned pumpkin and warm fall spices
- Freezer-friendly: Make ahead and store for busy days or holiday prep
It’s the kind of pane dolce you’ll crave with coffee, tea, or even warm milk.
🧡 Ingredients You’ll Need
You don’t need anything fancy—just pantry basics and a can of pumpkin:
- All-purpose flour
- Baking powder & baking soda
- Pumpkin pie spice + cinnamon
- Salt
- Canned pumpkin purée (not pumpkin pie filling)
- Brown sugar & granulated sugar
- Eggs
- Vanilla extract
- Vegetable oil or melted butter
- Milk (dairy or non-dairy)
Cinnamon Swirl Layer: A simple mix of brown sugar and cinnamon that melts into a sweet, spicy ribbon in the center.
🥄 How to Make It (Step-by-Step)
- Preheat the oven to 350°F (175°C) and grease 4 mini loaf pans.
- Mix the dry ingredients: In one bowl, whisk together flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt.
- Make the batter: In another bowl, beat pumpkin, sugars, eggs, oil, milk, and vanilla until smooth.
- Combine: Gradually mix the dry ingredients into the wet until just combined.
- Layer the cinnamon swirl: Pour half the batter into pans, sprinkle the cinnamon swirl mixture, then top with the remaining batter. Use a knife to gently swirl.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool on a wire rack before slicing… if you can wait!
🍁 Cozy Tips & Serving Ideas
- Top with a simple vanilla glaze for dessert bread vibes
- Add chopped walnuts or pecans for crunch
- Serve warm with a pat of butter or a drizzle of maple syrup
- Wrap in parchment and tie with twine for a cute fall gift
- Try as pumpkin dessert served with whipped cream!
FAQ: Mini Pumpkin Bread Edition
Can I make this dairy-free?
Yes! Just use non-dairy milk and oil instead of butter.
Can I use a regular loaf pan?
Absolutely. Just extend the bake time to 50–60 minutes and check for doneness.
Can I freeze them?
They freeze beautifully. Wrap tightly and freeze up to 2 months.
Is it a cake or bread?
Let’s just say… it’s dessert in disguise. A sweet bread perfect for fall pumpkin recipes dessert lists.
🧡 Final Thoughts from Sarah
As soon as the leaves begin to change, I start baking these little loaves. There’s something magical about cinnamon sugar melting into pumpkin—especially when shared. Whether you’re after fall baking recipes, hosting a brunch, or packing lunchbox treats, these mini pumpkin breads are guaranteed to delight.
Mini Pumpkin Bread with Cinnamon Swirl: Your Fall Favorite Just Got Cuter
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup canned pumpkin purée
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1/4 cup milk any kind
- 1 tsp vanilla extract
- — Cinnamon Swirl —
- 1/3 cup brown sugar
- 1 tbsp ground cinnamon
Instructions
- 1. Preheat oven to 350°F (175°C). Grease 4 mini loaf pans.
- 2. In a large bowl, whisk flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
- 3. In another bowl, beat pumpkin, sugars, eggs, oil, milk, and vanilla until smooth.
- 4. Mix dry ingredients into wet until just combined.
- 5. Divide half the batter into mini pans.
- 6. Sprinkle cinnamon swirl (brown sugar + cinnamon) evenly over batter.
- 7. Top with remaining batter. Swirl gently with a knife.
- 8. Bake 30–35 minutes or until a toothpick comes out clean.
- 9. Cool in pans for 10 minutes, then transfer to wire rack.
