Irresistible Mini Pumpkin Bread with Cinnamon Swirl : A Delightful Fall Treat

Nothing says fall like the aroma of pumpkin spice drifting from the kitchen. These Mini Pumpkin Bread with Cinnamon Swirl loaves are the perfect cozy treat—soft, moist, warmly spiced, and topped with a delicious cinnamon ribbon that melts in your mouth. Whether you’re gearing up for holiday baking or just need a comforting sweet snack, these mini loaves check every box.

Perfect for gifting, snacking, or serving at a brunch table, these mini pumpkin breads are both adorable and indulgent. If you’re a fan of fall baking recipes and looking for a sweet twist on classic pumpkin bread recipes, this one is sure to become a seasonal staple in your kitchen.

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Why You’ll Love These Mini Pumpkin Bread Loaves

This recipe is more than just cute—it’s completely crave-worthy. Here’s what makes this pumpkin dessert special:

• Mini-sized and portable: Great for gifts, lunch boxes, or portion control
• Aromatic spices: Loaded with fall favorites like cinnamon and nutmeg
• Irresistible swirl: A brown sugar and cinnamon swirl runs through every slice
• Moist and flavorful: Thanks to pumpkin purée and buttermilk
• Kid-friendly and festive: Loved by all ages and perfect for any fall gathering

For more mini treat ideas, try these Peach Bruschetta with Whipped Ricotta or Mini Cottage Cheese Wraps as savory companions.

Ingredients for Mini Pumpkin Bread with Cinnamon Swirl

These pantry staples come together for a delicious, fall-forward loaf that’s easy to mix and bake.

For the Pumpkin Bread Batter:

• 3/4 cup (90g) all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) light brown sugar
• 1/3 cup (75g) canned pumpkin puree
• 2 tablespoons (30ml) buttermilk
• 1 egg
• 2 tablespoons (28g) unsalted butter, melted
• 1/2 teaspoon vanilla extract

For the Cinnamon Swirl:

• 2 tablespoons light brown sugar
• 1/2 teaspoon cinnamon

Equipment Needed for This Fall Baking Recipe

• Mixing bowls (small and medium)
• Whisk and spatula
• Mini loaf pan (6-cavity recommended)
• Cooling rack
• Measuring cups and spoons
• Non-stick spray or parchment paper

Mini loaf pans make this recipe more versatile and giftable. If you don’t have one, a muffin tin can work in a pinch!

How to Make Mini Pumpkin Bread with Cinnamon Swirl

Ready to bake these charming little loaves? Follow these easy steps to get perfect results every time.

Step-by-Step Instructions

1. Preheat & Prep
   Preheat your oven to 350°F (175°C). Grease a 6-cavity mini loaf pan or line with parchment.
2. Mix Dry Ingredients
   In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Mix Wet Ingredients
   In a separate bowl, whisk the pumpkin puree, granulated sugar, brown sugar, buttermilk, egg, melted butter, and vanilla extract until smooth and well combined.
4. Combine
   Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain. Do not overmix.
5. Make the Cinnamon Swirl
   In a small bowl, mix together the brown sugar and cinnamon.
6. Assemble
   Fill each mini loaf cavity halfway with pumpkin batter. Sprinkle a generous pinch of the cinnamon swirl mixture on top, then add the remaining batter. Finish with another pinch of cinnamon swirl on top of each loaf.
7. Bake
   Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool
   Allow loaves to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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Tips for the Best Pumpkin Dessert Bread

• Use canned pumpkin puree, not pumpkin pie filling
• Room temperature ingredients mix more evenly
• Don’t overbake—mini loaves cook quicker than standard loaves
• Sprinkle extra swirl on top for a caramelized crust
• Let loaves cool fully before slicing to maintain structure

You can also drizzle a glaze on top made with powdered sugar and milk for an extra treat!

Variations and Substitutions

These mini pumpkin loaves are highly adaptable to your preferences or dietary needs.

• Gluten-Free: Use a 1:1 gluten-free flour blend
• Dairy-Free: Substitute almond milk with a splash of lemon juice in place of buttermilk, and use dairy-free butter
• Chocolate Chip Pumpkin Loaf: Fold in 1/4 cup mini chocolate chips into the batter
• Nutty Swirl: Add chopped walnuts or pecans to the cinnamon swirl for crunch

For more cozy autumn recipes, check out this Pumpkin Cinnamon Roll Cake or Pumpkin Cheesecake Cookies.

Creative Ways to Serve Pumpkin Bread Minis

Looking to level up the presentation? Try these fun ideas:

• Serve with cinnamon honey butter
• Wrap in parchment and twine as edible gifts
• Add a dusting of powdered sugar for snowy flair
• Slice and stack with cream cheese frosting for pumpkin bread “cake” sandwiches

You can also make this part of a breakfast spread with Protein-Packed Cottage Cheese Egg Bake or Coconut Cream Pie Overnight Oats.

Common Mistakes to Avoid When Baking Pumpkin Bread

• Overmixing the batter can lead to dense, tough loaves
• Using too much pumpkin makes it soggy
• Not checking oven temperature—too hot and the outside overbakes while the inside stays raw
• Skipping the swirl—don’t miss out on that sweet contrast!

Test your oven with a thermometer to make sure it’s truly at 350°F for best results.

How to Store and Freeze Mini Pumpkin Bread

• Room Temperature: Store in an airtight container for up to 3 days
• Refrigerate: Store for up to 7 days in the fridge
• Freeze: Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator.

Warm slices in the microwave for 10 seconds to bring back that fresh-from-the-oven feel.

What to Serve With Pumpkin Swirl Bread

Mini pumpkin bread pairs beautifully with:

• Herbal teas or warm milk
• A side of Scrambled Eggs with Crispy Tortillas for a sweet-savory balance
• Apple Crisp for a fall-themed dessert spread
• Air Fryer Egg and Cheese Toast for a hearty breakfast addition

It also makes a great addition to a holiday brunch menu!

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Mini Pumpkin Bread with Cinnamon Swirl FAQ

Can I make this as a full-size loaf?
Yes! Double the recipe and bake in a 9×5-inch loaf pan for 45–55 minutes.

Can I skip the cinnamon swirl?
You can, but it adds a lovely sweet crunch. If skipping, add a few extra spices to the batter for flavor.

Can I use fresh pumpkin puree?
Yes—just be sure to strain it to remove excess moisture for proper texture.

Can I add a glaze?
Absolutely! Try a simple mix of powdered sugar, milk, and a dash of cinnamon.

Final Thoughts on This Fall Baking Classic

This Mini Pumpkin Bread with Cinnamon Swirl recipe is the kind of cozy, comforting bake that becomes a fall favorite year after year. Whether you’re sharing with friends or savoring solo with a cup of tea, it’s the perfect way to embrace pumpkin season.

Ready to bring some sweetness to your fall table? Give this recipe a try and don’t forget to explore more festive sweets like Pumpkin Fluff Dip and Pumpkin Pancakes.

If you love this recipe, share it with your fellow bakers and subscribe to our blog for more seasonal baking inspiration!

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