Cinnamon Swirl Pumpkin Bread Mini Loaves
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With hundreds of rave reviews, this small batch pumpkin bread recipe has earned its spot as the most popular recipe on Butter and Bliss. The easy one-bowl batter is packed with pure pumpkin flavor and warm spices, and oil keeps the texture moist for days. The mini loaves get a swirl of cinnamon-sugar on top that bakes into a sweet crunch. Ready in 40 minutes, the recipe doubles easily if you’re baking for more.
Pumpkin Bread Details
- Yield: 5 to 6 Servings (depending on the pan)
- Total Time: 40 Minutes (one bowl, no mixer required)
- Flavors: Earthy pumpkin layered with pumpkin pie spice, cinnamon, and sugar.
- Texture: Soft, moist bread contrasted with a spiced sugar crunch on top.
- ✨Why Bake It: Versatile small batch recipe that can be baked into a variety of sizes, for more ways to enjoy that crunchy cinnamon-sugar crown!
FEATURED REVIEW
“Absolutely love this- the recipe is awesome & I love the idea of the mini bread pans❤️. This opens up a whole new way of sharing the love.” ★★★★★ Cindy
This recipe all started with the humble brownie pan (the one with individual square cavities). I bought the pan when I started the blog years ago because I wanted a clever way to make small batch cakes. Turns out, that pan has become infamous for this pumpkin bread instead.
Over the years, I haven’t changed much from my original recipe, just tested every pan size so any household can enjoy it (not just us small households of two).
- Pure pumpkin puree keeps the flavor concentrated (no added sugar or spice like pie filling).
- Oil instead of butter keeps the bread incredibly moist for at least a week.
- Brown sugar adds a deeper, caramel note that white sugar alone can’t.
- The cinnamon-sugar that caramelizes on top proves there’s no need to change what’s already working.
I’ve lost track of how many times I’ve made this cinnamon pumpkin bread. So many, I have to alternate it with something different, like my small pumpkin spice coffee cake and the small almond streusel pumpkin bread. Same flavor profiles, but with a fun little spin.
And it’s not just during the fall. Even in the middle of summer, I discover a baggie of pumpkin puree in the freezer, and my husband is right there to ask, are you making pumpkin bread?!
How To Make The Best Small Batch Pumpkin Bread
Use a medium-sized mixing bowl to make sure all of the ingredients have enough room to mix. Start by combining the wet ingredients: pumpkin, sugars, oil, egg, and vanilla.
💡Regardless of what size can of pumpkin puree you use, you will have leftovers with this small batch recipe. Check out my full collection of pumpkin recipes for more sweets to make.
Next, I like to set a fine mesh strainer over the bowl to sprinkle in the dry ingredients. This way, they are evenly distributed, and you can break up any lumps — especially in the spices.
Mix the pumpkin bread batter until it is smooth and you don’t see any flour streaks. It will be loose enough that you can use a whisk without it getting stuck in between the tines.
Portion the batter evenly into your baking pans. I use a cookie scoop for this to take the guesswork out of what’s equal.
Then, before the bread goes into the oven to bake, add a generous layer of cinnamon sugar on top of the batter. Swirl it just on the surface with a toothpick so it bakes into that sweet, crunchy shell. I love this topping so much, I use it on my small batch banana muffins as well.
⭐ The pumpkin bread has become such a staple that I was beyond sad the year I was on a gluten free diet. So I adapted this recipe into its gluten free buddy with the almond flour cinnamon pumpkin bread recipe.
Pan Size Changes Your Bake Time
The photos in the post show the square brownie pan and 2 mini loaf pans (which I also use to make another quick bread staple: my small batch banana bread). I also give you options in the recipe card to make the pumpkin bread as muffins or one large loaf.
Bake time comes down to how much batter is sitting in each well. More volume simply needs more time in the oven, whereas less needs less. For reference, here’s how the pans I tested compare:
- Brownie Pan (per cavity): 1/2 cup, or 4 ounces
- Muffin/Cupcake (per cavity): 1/3 cup, or 2 2/3 ounces
- Mini Loaf Pans: 1 1/2 cups, or 12 ounces
- 9×5 Inch Loaf Pan: 8 cups, or 64 ounces
💡 I measured each of these before setting the yields, accounting for how much the bread will rise as it bakes. That’s why the batter is portioned for a specific number of loaves or muffins. Dividing it across more cavities than the recipe calls for will yield a thin loaf. Bottom line: If you want more bread, double the batch for the 9×5 loaf pan.
What To Expect When The Bread Comes Out of the Oven
The cinnamon-sugar top will set into a matte, slightly crackled crust as it bakes. That’s what gives us the delightful crunch.
And a well-baked bread (too long, and it will certainly be dry) will have a soft and steamy crumb right out of the pan. If you try to cut it too soon, it will be crumbly. Let it cool completely to get clean slices. And if you prefer a warm slice, pop it in the microwave for a couple of seconds.
Did You Make It? Let’s Hear About It!
⭐⭐⭐⭐⭐
This recipe has brought me so much joy over the years – and it’s all because of you! I love to hear how much you enjoy the recipe, so let me know in the comments box below! 🧡
Cinnamon Swirl Pumpkin Bread Mini Loaves
by Erin Cernich
Equipment
- 3×5.75-Inch Mini Loaf Pan ((2) optional)
- Muffin/Cupcake Pan (optional)
Ingredients
- 1 large egg
- ½ cup granulated sugar
- ¼ cup brown sugar, light or dark
- ½ cup pure canned pumpkin (any size – you will have leftovers)
- 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
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line 5 of the wells of the 12-cavity brownie pan with 2 1-inch strips of parchment that cross and hang over the sides.
- In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk together until smooth.1 large egg, 1/2 cup granulated sugar, 1/4 cup brown sugar, light or dark, 1/2 cup pure canned pumpkin, 1/4 cup canola oil, 1 teaspoon vanilla extract
- Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the top of the wet ingredients. Whisk until no dry streaks remain.3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon salt
- Scoop even amounts of batter into the prepared pan wells. Each well will be a little over half full. Spoon a generous amount of cinnamon sugar over the batter, and gently swirl it just on the top with a toothpick or knife.2 to 3 tablespoons cinnamon sugar
- Bake for 20 to 23 minutes or until a toothpick inserted in the middle comes out mostly clean. Cool the bread in the pan, set on a wire cooling rack, for 10 minutes. Then gently lift it out of the pan using the parchment strips to cool completely on the rack.
- Store the mini loaves in a covered container at room temperature. They will stay moist for 5 to 7 days.
Notes
- Serving Size – This is a small batch recipe that can be doubled and made in a 9×5-inch loaf pan. Start checking at 50 minutes.
- Baking Pan Options (each linked in the equipment section above)
- Muffin Pan (6 or 12 Cavity): 5 to 6 muffins (filled 2/3 full) for 20 to 23 minutes.
- Mini Loaf Pans (3×5.75 Inch): 2 loaves (filled about 1/2 full) for 28 to 30 minutes.
- Batter Volume – This batter is developed and measured to fill the baking pans as instructed. Dividing it across a different number of portions will change the bake time, thin out the loaves, and change the tested result.
- Extra Spice – If you want extra spice, add another 1/4 to 1/2 teaspoon of pumpkin pie spice or cinnamon to the batter before baking.
- Homemade Cinnamon Sugar – To make your own, use 3/4 teaspoon cinnamon for every 1 tablespoon of sugar.
- Pumpkin – Depending on the brand (I prefer Libby’s), canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
- Leftover Pumpkin – You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats.
- Freezing – Baked and cooled pumpkin bread can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw at room temperature.
Nutrition Estimates
TRY THESE SMALL BATCH RECIPES NEXT!
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
Click here to learn more about me →
I added finely chopped pecans to the cinnamon and sugar and put some in the middle and on top. Used butter instead of oil. I made 6 regular size muffins using cupcake paper instead of greasing pan. Happy with the results.
Thanks so much Holly! Pecans sound great – I’ll have to try that next! 🙂
This quickly became a favorite over the holidays, and having the measurements with each step is brilliant. Do you have a recipe for mini banana breads? This is what I need!
Thanks so much!
Love to hear this – thank you Alyssa! I actually have banana bread on my list to bake in the next few weeks (can’t believe I’ve waited this long! 🙂 ) If you’re subscribed to my newsletter, I’ll announce it there. Thanks so much for trying my recipes!
I made them into cupcakes. Total bake time was 31 minutes. They came out great. I had to eat 2 , 1 just wasn’t enough. Thank you.
Thanks so much Russ! Glad you enjoyed them – the pumpkin bread is hard to resist!
I have never commented on a recipe before. But I have to tell you the fact that you put the measured ingredients within the instructions is amazing. It’s so frustrating to scroll up and down when cooking a recipe because you forgot the ingredients measurements. What a huge help!
Thanks so much Kym! And I agree – so glad to hear it’s useful!
I’ve made these a few times now and they are fabulous!! Everyone I’ve made them for raves about them..I’m curious if the top stays crunchy and crisp after thawing if you freeze them.. I need to bake alot for an event and want to make them ahead but want the top to be crisp..Advice?
Hi Dina – Thanks for reaching out! I think the sugar may soften a bit after freezing and thawing. You could try to give them a quick blast in the oven after thawing – at 350F degrees for about 10 -15 minutes to get the tops crispy again. Wrap the loaves in foil, so they don’t brown too much or dry out, and reheat on a baking sheet. Hope this helps – and I’d love to hear if that worked for you!
I tried this recipe today for the first time and it was amazing!!!! I’m definitely using this again and again! Love it!
So happy to hear you loved the pumpkin bread Christina! Thanks so much for trying the recipe!
I love this recipe!!! My grand kids loved it too, they asked me to make them again. I’ve made them three times so far! I highly recommend it!
Thanks so much Jennifer – this just made my day!
Loved that you could follow along with the recipe and not have to scroll to see measurements again!!
Thanks so much Emily! I love that new function too – makes following the recipe so much easier.
Hi, there. Today. I decided to give this recipe a try. I was trying to find something to take to dinner at a friend’s. Why notice that on the flower? You only mentioned 3 fourths cups and to me. That seems very little because I’m used to doing at least 2 cops whenever I’m making muffins. Or one and a 1/2 cups, but I continued thinking. Well, maybe this is the way you’re supposed to do it. So I’m just gonna follow along and in the end I barely could make 6 mini low tabs. Can you tell me what I may have done wrong? Did you mean to put 1 in 3 fourths cups, thanks for sharing.
This is a small batch recipe – which is the reason for the amount of flour. If you want to make a larger batch of muffins or one 9×5 loaf, the recipe is easily doubled. Hope this helps.