Small Batch Cinnamon Swirl Pumpkin Bread

Fall baking isn’t complete without pumpkin bread and this Small Batch Pumpkin Bread recipe with a cinnamon swirl crunch topping is a must for the season!  This is quick pumpkin bread recipe that makes 5 individual loaves, or 2 mini loaves that are tender, moist, and full of all the fall flavors.  

this recipe

mini Pumpkin Bread recipe

I think it is safe to say that Fall and pumpkin bread go together like peas and carrots.  So here you have it – the quintessential fall baking recipe.  And if I do say so myself, these pumpkin bread mini loaves may be the best pumpkin bread I’ve ever had!

Features of this cinnamon sugar pumpkin bread

1. Small Serving – This recipe is enough to make 5 pumpkin bread mini loaves, or 2, 3×5 loaves of pumpkin bread.  
2. Moist Pumpkin Bread – The pumpkin bread is tender, moist, and moist.   Yes – I said it twice, to reinforce it.
3. Cinnamon Sugar Swirl Crunch – Cinnamon sugar is swirled on top for a sweet and crunchy topping.  I mean, I love streusel crumble, but the cinnamon sugar crunch may quickly take pole position.
4. Delicately Sweet – The pumpkin bread is so delicately sweet that you won’t know whether to eat if for breakfast, lunch, or dinner.  And you know what?  There is no judgment if you make these mini loaves part of your 3 squares a day!
5. Reader Favorite – Thanks to all of you, this recipe for pumpkin bread is the most popular on the blog!  Everyone loves how tasty and easy it is – so I will go as far and say this is the best small batch pumpkin bread recipe!  Want to know the second favorite?  Try the Pumpkin Spice Whoopie Pies!

What Makes This Cinnamon Pumpkin Bread Recipe So Good

I realize everyone is different when it comes to taste preference.  However, I have had my share of pumpkin bread and this is the recipe I long for when I need a fall quick-bread fix

So, from a self-taught home baker, this is what I think makes this small batch pumpkin cinnamon bread so good:

• Super, duper, moist – There is that ‘m’ word again.  Still searching for its replacement.  But, this pumpkin bread is the epitome of a moist bake.  We are talking ‘you could keep these little loaves in a pretty cake dish on your counter for two days, and they will still be moist‘, moist.
• The pumpkin bread tastes like pumpkin – Seems obvious, but worth stating.  I’ve had my share of pumpkin bread that tastes nothing like pumpkin.  Not these.  The fall squash shines in these mini loaves!
• Fall spices – You hear and see this a lot these days, and I’m guilty of it too.  But fall spices are packed into just about every bake from mid-September to Christmas.  But, we need some pumpkin pie fall spices to go with our PSL’s.  

There you have it – my humble little opinion on this recipe!

What You Need to Make A Small Batch Cinnamon Swirl Pumpkin Bread 

Every baker has their own version of pumpkin bread.  And one thing I am becoming more certain of the more I test and bake, is:  to have a moist and tender crumb – in a cake, cupcake, muffin, or sweet bread – a neutral oil ensures that. 

Ingredients

• Pumpkin – We are using canned pumpkin puree.  Not pumpkin pie filling.  However, make sure to stick with the 100% pumpkin.  You will have leftover pumpkin, and I have included a few pumpkin dessert recipes at the end of the post to use up the pumpkin puree!
• All Purpose Flour
• Baking Powder and Baking Soda – I use both because they add to the browning and flavor of the pumpkin bread.  Not to mention the necessary lift for tall mini loaves.
• Pumpkin Pie Spice – We already have enough on our plates with fall and holiday baking.  Which is why we are using the pre-made pumpkin pie spice to flavor this pumpkin bread.
• Light Brown Sugar – I recommend light brown sugar.  The brown sugar adds moisture to the recipe and dark brown sugar may add too much.  Additionally, dark brown sugar may overpower the pumpkin flavor.  
• Granulated Sugar
• Canola oil – Any neutral oil will work.  One personal note – every time I bake with vegetable oil, I can taste it.  So, I stick with canola oil.  You could swap the oil for butter, but just know the bread may not turn out as moist.
• Cinnamon Sugar – There supposedly is a proper ratio for cinnamon sugar (1 part cinnamon to every 4 parts sugar) – but I say there is some creative authority here.  Meaning, make it how you like it!

Baking Equipment

Making a small batch of pumpkin bread requires special equipment.  However, you can make this pumpkin bread into muffins using a muffin/cupcake pan, if that is all you have on hand.

• Brownie Pan – I used this non-stick brownie pan to make the individual loaves.
• Mini Loaf Pans – 2 of these mini loaf pans can also work to make the pumpkin bread.
• Mixing Bowls

Tips For Making cinnamon Swirl Pumpkin Bread Minis

• Use pure pumpkin – A can of pure pumpkin is what we need for this recipe.  You may see cans of Pumpkin Pie Filling, and this is not what we want for this recipe.
• Light brown sugar, not dark brown sugar – Light brown sugar adds just enough moisture to the bread.  Whereas dark brown sugar may add too much and the flavor may mask the other flavors in the bread.
• Try canola oil – Whenever I use oil in my recipes, I reach for the canola oil because I find it does not impart any unnecessary flavor.
• Use a brownie pan to make individual loaves – This pan has 12 cavities and is similar to a cupcake pan.  I have provided a link above in the Baking Equipment Needed.  
• Line the pan(s) with parchment – We want to make sure we can get the bread out of the pan!  We do spray the pan with cooking spray, but for added insurance, I recommend lining with parchment paper.  For the brownie pan, a strip of parchment long enough so you have some overhang to lift the loaves out of the pan.
• Don’t forget the cinnamon sugar swirl – We only swirl the cinnamon sugar on top of the batter, rather than mixing it in all of the way.  Adding it just on the top creates the sweet and crunch top.  

FAQ’S: Small Batch Pumpkin Bread

Recipes For Leftover Pumpkin Puree

One thing with this mini pumpkin bread recipe – you will have leftover pumpkin.  And trust me, I don’t want a bunch of leftover pumpkin sitting around either!  So, because it is the season for pumpkin, how about a small batch of Pumpkin Cupcakes with Whipped Ganache Frosting or Pumpkin Oatmeal Cookies with Chocolate Chips.

But, pumpkin doesn’t always have to be in a dessert, cookie, or bread!  A few (healthier) pumpkin recipes like the Pumpkin Pie Chia Pudding or Pumpkin Spice Latte Overnight Oats are a great way to use up the pumpkin – with a tad less guilt!

Or, if you’re looking for a little heartier breakfast treat with pumpkin?  Try the Pumpkin Apple Muffins with Crumb Topping or Baked Pumpkin Spice Donuts – which happen to be my personal favorite!

If you loved the recipe, please leave a star rating & review below!  It helps me continue to provide FREE recipes.  And I’d love to see your creation – tag me on Instagram @butterandblissblog and #butterandblissblog.  For more small batch recipes and desserts for two, follow me on Instagram, Facebook, and Pinterest!