Description
These Mini Pumpkin Bread with Cinnamon Swirl loaves are moist, flavorful, and bursting with cozy spices. Perfect for fall baking, brunch gifting, or enjoying with a warm drink.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
Wet Ingredients:
- 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Swirl:
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon cinnamon
Instructions
- Preheat Oven and Prep Pans: Preheat your oven to 350°F (175°C). Grease mini loaf pans or line with parchment.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
- Combine and Mix: Gradually stir dry ingredients into the wet mixture until just combined. Do not overmix.
- Prepare the Swirl: Mix granulated sugar, brown sugar, and cinnamon in a small bowl.
- Assemble: Spoon half of the batter into loaf pans. Sprinkle with half the swirl mix. Top with remaining batter and finish with the rest of the swirl.
- Bake: Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool: Let cool in pans for 10 minutes before transferring to a wire rack.
Notes
- Use dark brown sugar for a richer molasses flavor in the swirl.
- Don’t over-swirl—you want visible cinnamon lines.
- Add a pinch of salt to the swirl mix for better flavor balance.
- Flavor Variations: Add chocolate chips, nuts, or dried cranberries.
- Healthier Twist: Use whole wheat flour, coconut sugar, or applesauce.
- Storage: Keep at room temp 3–4 days, refrigerate up to a week, or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 260
- Sugar: 18g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Mini Pumpkin Bread, Cinnamon Swirl Pumpkin Bread, Fall Baking Recipes, Pumpkin Bread Recipe, Pumpkin Recipes Dessert