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.
It was easy to make, but I think it needs more flavour.
Looks delicious! I recently made pumpkin bread and had puree leftover. I didn’t know it could be frozen, but I will definitely try that with any extra pumpkin puree. I’m thinking I need to make a batch of these little gems to give as gifts! Thanks!
Thanks Gail! These are my favorite and I always have a couple loaves on hand during fall. Hope you’ll give them a try and thanks for visiting the blog!
What size can of pumpkin?
You’re not going to use a full can, so the regular 15 ounce can is fine. You will have leftover pumpkin which can be used in other recipes.
Easy and delicious!
Thanks so much for trying the recipe Hannah!
I follow this recipe so often for a loaf pan and sometimes doubling it again to make two as it just goes down so well. I use gluten free flour and don’t need any substitutions. it’s perfect so much so my daughter had requested it for her birthday cake. Can I make this in a round 8inch cake pan? Thank you
Love the idea of a birthday cake pumpkin bread! 🙂 I think it should work fine in an 8-inch cake pan. Though, it won’t take as long to bake. I’d start checking at 20 to 25 minutes to see if it is done. And the texture may be a bit lighter and not as tighht as the loaf.
Thank you Erin for this delicious recipe! I make it normal and gluten free and both are delicious. I love the fact that it is a small batch! Today I made it with Brazil nuts and a streusel on top
Thank you Luisa! Brazil nuts are one of my favorites and sound like a delicious addition. I appreciate you trying the recipe!
This is an amazing bread. Made it to take to church for our fellowship time. I made with GF flour so I could enjoy it as well!! Was honestly quickly. Do moist! I added a bit more pumpkin spice to it. Going to make another batch right now!! Thank you!!
Thank you so much Chris – I appreciate you trying the recipe!
My absolute favorite of all time!
Thank you so much Ally!
Just made this recipe for the third time this month. It’s excellent – great spice level, and stays moist for several days. I’ve been making it in 3×5 loaf tins, and find I need to bake for 35 minutes to get a toothpick to come out clean. I’m soo happy I found this! Thanks!
Thank you Sherry – I appreciate the nice comments!
I’m looking forward to doubling this recipe to make mini breads and giving 5 girlfriends each one to take home after our monthly get together next week! Plus, I’ll make sure I save some for might husband and me as well! Sounds delicious! 🎃🎃
Thanks so much Lynn – hope you and your friends enjoy the bread! The mini loaves make such cute gifts!
This was DELICIOUS. I subbed King Arthur’s 1-to-1 gluten-free flour for the all-purpose and followed the rest of the recipe as is. Wonderfully moist without being excessively dense, just the right spice level, whole house smells incredible: thank you!
Thank you so much! And thanks for letting us know a GF 1:1 flour will work!
This recipe is perfect. The bread comes out perfectly moist and beautiful. And the house smells amazing too! Thank you for sharing this deliciousness!
Thank you so much Julia! I appreciate you trying the recipe!!
OMG! This absolutely the best ever. Even better the next day. Thank you!
Thank you Diane! So glad you enjoyed the recipe!
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
Thank you so much Cindy! I agree – the mini loaves make fun hostess gifts!
We loved them! Turned out perfect! I made into muffins, used coconut oil and coconut sugar.
Thank you so much Savannah! And thanks for letting us know the substitutions and that they worked – I’ll have to try it with coconut sugar now!
I made 12 jumbo cupcakes, 2 regular Bread pan Loves and 4 small bread pan loves yesterday. Oh my goodness, my house smelled so good. By the time The mail man got there, he asked me what are you cooking today, it smells so good. I gave him one of the small loaves of the bread and 2 cokes to eat on the rest of his deliveries. He couldn’t wait to get back into his truck and take a bite. I sent the cupcakes this morning to my son’s work, for his team. The rest is for me and my house. After I greased all my pans i dusted them with The Pumpkin Pie Spice and sugar and this mad the Bread a little more crunchy and it was so delicious too. I will be making more as soon as I get to the store and get more Pumpkin. Thank you for this great recipe…
This is wonderful to hear! Thank you so much Donna – so happy that you (and everyone else! 🙂 ) enjoyed the bread. I’m currently making (another!) batch again for myself. I appreciate you visiting the blog and trying the recipe!
Just the Photo of these Pumpkin squares made my mouth water they look so good and so delicious. WOW!! I can’t wait to make these today. I’m going to the store now to get my ingredients and I’m also making the Meatloaf.
Thank you so much Donna! I hope you enjoy them!
Can I add banana to this?
I haven’t tested this so can’t say for certain, but I think adding banana to the recipe as written will make it dense and gummy. If you try it, let us know how it turns out! I do have a small batch recipe for caramel apple banana bread, that is just banana bread. https://butterandbliss.net/caramel-apple-banana-bread/
I love your version and cinnamon swirl to the pumpkin bread, so bookmarked it.
Found your post on The Country Cook.
My entries are Keto Almond Cream Cheese Pancakes; German chicken burger and Vegetarian Burger Patties
Hope you will join/share M-Sat at https://esmesalon.com/tag/seniorsalonpitstop/
Thank you so much Esme! I just discovered the Potluck share posts and so happy that you found me. I will definitely give you a follow and share. And the pumpkin bread is pretty tasty! 🙂
Absolutely love this recipe! I always look for a small batch recipe. The boyfriend is not a big fan of pumkpin but couldn’t stop eating this!! Just the right amount of spice and pumpkin. Thank you for sharing🤍
Thanks So much Vianca! Makes me so happy to hear that you (and your boyfriend!) liked the pumpkin bread. Thank you for visiting the blog!
This recipe is so good. I have baked it both as a larger pumpkin loaf (doubled the recipe) and made it in smaller cake molds. Will be using this all fall long! So moist, perfect amount of pumpkin.
Thanks so much Caitlyn! So glad you enjoy the recipe – I’m enjoying my own slices of it all weekend too! 🙂 Thank you for visiting the blog!
Excellent recipe! Thank you so much for this perfect pumpkin bread recipe. I made the two small loafs and they came out perfect. So moist and delicious. I am looking forward to your other recipes.
Thank you so much Debbie for the kind words! So glad you enjoyed the pumpkin bread and thanks so much for visiting the blog!
What are the dimensions of a ‘mini loaf’ pan?
3 x 5.75 inch
My family loved this – thank you!
I doubled the recipe for a large loaf pan. The only thing I didn’t have to double is the cinnamon sugar topping, I basically halfed it as I didn’t use it all. My bread is cooling as I type this, and it looks incredible.
I hope you enjoyed it – thanks for trying the recipe Karli!
I just made these into 7 small muffins and baked for 20 minutes. They are light and delicious!
Thank you Andrea!
Amazing! I tripled the recipe to make treats to take to work and it did just fine!
Thanks Kelly – so glad you enjoyed the recipe!
I made this in a regular loaf pan, it was for one person so I figured it would be fine, and it was! He loved it so much and the batter did rise just enough to make it perfect. I’m sure if I doubled the recipe that batter would have risen higher but it was perfect I think in a regular loaf tin with the recipe given.
Definitely will make again!!
Thanks so much Julie! Glad it worked in the regular loaf pan – thanks for sharing so other readers will know it works!
OMG! 10/10 Recommend.
I doubled it and added a dash of nutmeg. Thank you for this recipe, it’s now a regular.
Thanks so much Aly – I love hearing this! Thank you for visiting the blog and trying the recipe!
I doubled the recipe and followed instructions and they came out soooo moist and yummy! I will be making again very soon!
Thank you Rachelle – so glad you enjoyed the bread!
This was SO good! I made it in a brownie pan this morning. My kids ate all but a sliver. I ended up going to the store, got mini loaf pans and am about to make a double batch. Definitely worth it.
Love hearing this – thank you Cassie!
Came out so good !! Super moist and cakey and so flavourful!
Thanks Soren – so glad you enjoyed it! I take it all dark brown sugar worked?! Thanks for trying the recipe!
I only have dark brown sugar, should I use less brown sugar and add granulated sugar or should I just use the dark brown? Can’t wait to try this!
Just pulled the bread out of the oven and making a batch of cookies! If the cookies come out as well as the bread it’s a win win!
Love your step by step instructions with ingredients listed below!
Thank you for spurring me to get to baking!!!
Love this – thank you Nancee! Hope your cookies turn out well too! Thank you so much for visiting the blog!
I made this recipe yesterday, 10/7/23, and the taste is great! I really like that it is a small batch, and you can actually taste the pumpkin. These will make great Christmas presents. Thank you!
Thanks so much Ann!
What can I use in place of pumpkin spice since I am allergic to nutmeg? Thanks!
You can either use all cinnamon, or use a blend of 1/2 t. cinnamon, 1/4 t. ginger, 1/4 t. allspice, and 1/8 t. cloves.
Five stars they were so good on my second batch don’t know why five stars didn’t show the first time thanks
Thank you so much Cyndi!
So good i made muffins added an extra teas of cinnamon to flour mixtures so moist and soft 350 oven A out 25 minutes 🙂 thanks
great muffins don’t know why five star’s didn’t show up
OMG I just tried this recipe it’s phenomenal ❤️
Thanks so much Cathryne!
I’d love to try this recipe. It sounds delicious!! I was wondering though, if I made it in mini loaves, those single-2 person foil loaf pans, would I adjust the oven temp or leave as is?
Hi Amy – if you do the mini loaf pans, they will take a bit longer to bake – start checking the bread at 28 minutes. Hope you enjoy it!
Hi love this recipe can you add mini chocolate chips to it?
I think that would be delicious and easy to do without an adjustments to the recipe. Start with a 1/4 cup, and you can even dot a few more on top before baking!
This recipe was so easy and delicious. I used coconut oil instead of canola. I also mode it in a normal bread mold and baked it for 32 min. AMAZING!!! I didn’t even like pumpkins before this. I baked it so my house would smell like fall 🥳🤪
Love this – thank you Ana!
I’m about to give this recipe a go just wondering what the difference from can pumpkin to fresh pureed pumpkin??
Hi Denise – I’ve never baked with fresh pumpkin. I think canned pumpkin will be smoother and may have a more pronounced pumpkin flavor.
I did make it with fresh pumpkin, I brought some into work and my coworkers couldn’t get enough of it
Wonderful – thanks Denise for letting us know fresh pumpkin worked! So glad you enjoyed the recipe!
They taste amazing! Easy recipe to follow. I do have one question: Is the inside supposed to be a little “gooey”. I made mini loaves in a mini loaf pan and the bottoms are starting to burn a bit but the middle is pretty gooey. Maybe it’s moist, not gooey? Novice here.
Hi Mariah – They are definitely moist inside, but shouldn’t be raw. One thing that you could try is using an oven thermometer to keep an eye on the actual oven temp. If it is getting too hot, it will certainly bake the outside too fast.
Can you substitute the canola oil with olive oil? Thanks.
Hi Macy – You can try olive oil, though I’d be concerned it would impart a flavor that may compete with the other flavors in the bread. Melted coconut oil would be a good alternative to the canola oil.
I used avacado oil and have made this recipe twice now. Both times it turned out delicious!
Wonderful – thank you Kat!
Hi! These loaves look delicious! Do you know how long they keep? Refrigerated or room temp? Or are they best fresh and warm? (Thank you, I can’t wait to try this recipe!)
Hi Emily – they will keep for about 3 to 5 days covered at room temperature. But, they are certainly most delicious when fresh and warm! Hope you enjoy them!
Can I make this in a regular sized loaf pan? If so, can you tell me what needs to change?
I’ve made this recipe 3 times now and people cannot get enough! Lol 😂 it’s delish!! But I’d like to make bigger loaves please and thank you so much! You rock!!
Hi Rose – So glad you enjoy the recipe! I’ve had many readers comment that they successfully doubled the recipe to make it in a larger 9×5 loaf pan (I personally have not tested this). Your bake time will need to be adjusted up. I’d start checking it around 45 minutes – but it could take as long as 1 hour. Let me know how it turns out!
I made this and it was incredible!! Wish I doubled the recipe so I’d have more to eat but I will do that next time.
Awesome – so glad you enjoyed the recipe! Thank you!
I doubled the recipe and made 12 muffins. Only change was reducing the sugar by 1/3. Baked for 18 min at 350 and they came out perfect. Soooo moist and flavourful. I would even trial reducing the sugar by 1/2 next time as this muffin was plenty sweet still.
Thank you Jelena – I’m so glad you enjoyed the recipe! And glad to hear doubling the batch worked!
Very delicious and easy to make!
Thank you Nene!
My first try at making pumpkin bread! It is absolutely amazing and everyone I shared it with wanted more!
Thank you so much Martha!
This recipe is wonderful! It’s the softest and most moist recipe for pumpkin bread i’ve ever tried. It’s also very easy and fast. I love any recipe that needs only a bowl and whisk. Additionally, even after the bread has been in a container and is no longer crunchy, the sugar still has that tiny bit of crunchy texture. I have also made it with chocolate chips stirred in and sprinkled on top in place of the cinnamon/sugar. I’ve gotten so many compliments on this bread and it’s the only one i’ll ever use now.
I forgot to say that I used normal sized loaf pans and baked for 30 minutes. The loaves don’t have the height of a normal loaf but they’re then wide enough that I cut each slice in half so there are square pieces for easy grabbing.
Thanks Sara – so happy you enjoyed the recipe! Happy holidays!
For muffins how long do you bake them?
Hi Judy – I’d start checking them at 18 minutes.
Best pumpkin bread I’ve ever tasted! Really. The Best.
Awesome – thank you Brad!!
Terrific two-loaf recipe! Followed it as written and the breads were unbelievably moist and well baked. I use the same loaf pans as the author but I had to increase the baking time for a total of 24 minutes. The cinnamon sugar swirl topping is crunchy and adds additional autumn flavor! Thanks!
This is one of the best recipes i’ve found to date. I wanted to make a normal sized loaf so i decided to double the recipe. I had the loaf in at 350 as suggested, but left it in for about 50 minutes instead of 20-30. It came out moist and tastes amazing. My husband has been raving about it ever since. I will definitely be making this every fall.
Thank you Lauren! So happy to hear you and your family enjoyed the pumpkin bread – makes my day!
Can I make this w almond flour???
I have a gluten free pumpkin bread recipe on the blog – https://butterandbliss.net/gluten-free-pumpkin-bread/
It is made with an oat and almond flour blend. Or, you can try to swap in a paleo flour blend. I don’t know that swapping all almond flour will work. Almond flour is very moist and I find it needs other flours to yield good structure.
I doubled the recipe and it made 12 muffins. Absolutely delicious! Will definitely be making these again soon!
Thank you for trying the recipe Sandy – so glad you enjoyed it!
I’m wondering if this recipe can be tweaked to bake in a bundt pan?
Hi Cassie – The small batch won’t be enough batter to fit a traditional size bundt pan. You could try the mini bundt pans – I would just grease/butter them really well. If you try it, let us know how it turns out!
Made these as muffins too and they are amazing!
Glad you enjoyed them – thanks Jessica!
Absolutely perfect! It was super moist and was super delicious! I doubled the recipe and used homemade pumpkin purée.
Wonderful! Thank you Kendall – so glad you enjoyed the recipe!
I’ve made this several times and LOVE it. I do the 2 mini pans. I also tried with oat flour instead of regular and it worked wonderfully!
Thank you Emily! That’s awesome to hear the oat flour worked!
What altitude are you at? I’m at almost 6,000 feet, and I hate when delicious looking recipes like this don’t work out because I didn’t make the necessary altitude adjustments! Can’t wait to try this!
I’m in Parker and haven’t had altitude issues!
Mine turned out great!!! My family of 6 wishes I would have just doubled the recipe to begin with!!! 🙂
Also, instead of pumpkin, I used butternut squash that I had roasted up the day before. Yum!
Thank you Lindsey! Butternut squash sounds delish! 🙂
Can the batter be frozen?? Or the baked loaves frozen??
The baked loaves can be frozen for up to 3 months. I’ve never frozen this batter, but it is possible. Transfer to a ziploc bag and seal tightly. The batter can be frozen for up to 3 months as well. Defrost in the refrigerator.
I’ve made these twice in muffin tins and love them
Thank you! I love the idea of making these in a muffin tin!
Can I just bake in a regular sized loaf pan?
There is not enough batter to fill a regular loaf plan – it would bake very thin. Some readers have said they doubled the recipe to bake a regular size loaf.
Mine came out soooo fluffy and good! I didn’t have oil except for coconut oil so I used that instead of canola. Also doubled the batch and made 12 in the brownie pan. Def not losing this recipe! (:
Thank you so much Mercedes! Thank you for trying the recipe!
How long would you bake if you doubled the recipe for a standard loaf pan? I don’t want to buy new pans. Or, conversely – timing to do muffins in a muffin tin? Thank you!
For muffins, start checking at 20 minutes. For a full size loaf, it may take up to 1 hour – start checking at 50 minutes.
I Just made these and I love them
Thank you Jaimie!
These were awesome. Tried both ways mini loaves and brownie pan. Thank you for the recipe.
Thank you Jeannette – so glad you enjoyed the pumpkin bread! One of my favorites on the blog! 🙂
Muffins came out horrible. They didn’t rise at all. They definitely need more baking soda/powder.
Sorry the recipe didn’t work for you!
Really moist and delicious. Made six muffins because that was the pan I had
So glad you like the recipe Sandra!
Excellent and easy!
Thank you Brianne!
This recipe was absolutely delicious. Thanks so much for sharing.
Thank you so much Bebe – I am glad you enjoyed the recipe!
This is perfect!! Love the small batch!! I ended up making 2 more batches but my family loves the little loaves.
Thank you so much Jeanine!