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! Don’t let the size fool you, these mini loaves are packed with deep pumpkin flavor, a texture that stays moist for days, an abundance of fall spices, and a cinnamon swirl top that bakes into a sweet crunch.
Another reason it’s a reader favorite – it can be made into a variety of sizes. I give you options to make the bread in mini loaf pans, single-serve loaves, muffins, or one large loaf. And my favorite tip from a reader – the smaller loaves make the perfect hostess or holiday gifts!
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. 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. So infamous that it has been copied and AI reproduced so many times – but rest assured, this is the original recipe! I suppose imitation is the best form of flattery …
I’ve lost track of how many times I’ve made this quick 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?!
Over the years, I have not changed much about the original recipe. However, I have tested every size of loaf and muffin so everyone (not just us small households of two!) can enjoy this bread. While it is easily made in one bowl, I provide step-by-step photos so you can see just how easy!
⭐ 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 minis recipe.
How To Make The Best Small Batch Pumpkin Bread
- Add the pumpkin, sugars, oil, egg, and vanilla to a mixing bowl. Whisk together until smooth.
- Set a mesh strainer over the bowl with the wet ingredients and sift the dry ingredients over the top. This will remove any lumps from the flour or spices.
- Mix the pumpkin bread batter until it is smooth, then evenly portion it into your prepared baking pans.
- Add a generous layer of cinnamon sugar on top of the batter. Use a toothpick or knife to swirl it around on top. Don’t mix it all the way in; we want it to bake into a crunchy top.
- Bake (according to your pan size) until a toothpick comes out clean. Let the pumpkin bread cool, or enjoy tasty warm slices.
Tip! 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). You’ll find bake times for each pan and size in the recipe card.
Leftover Pumpkin Puree Recipes
No matter what size can of pumpkin puree you use, you will have leftover puree.
You can browse my full collection of small batch pumpkin recipes, or try a couple of my favorites: like the chocolate chip small batch pumpkin bars (because who doesn’t love chocolate!), and the incredibly indulgent pumpkin spice small batch snickerdoodle cookies.
Did You Make It? Let’s Hear About It!
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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
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 (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Mini loaf pans: Lightly grease the pans and line with parchment paper – long enough to hang over the sides to use as a sling to lift the bread out of the pans. Brownie pan: line 5 of the wells with 1-inch strips of parchment that 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. Tip – To sift the dry ingredients into the wet – set a fine mesh strainer over the bowl with the wet ingredients, add the dry ingredients into the strainer and sprinkle over the batter.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 baking pan(s). Spoon a generous amount of cinnamon sugar over the batter. Gently swirl it just on the top of the batter with toothpick or knife.2 to 3 tablespoons cinnamon sugar
- Baking: in a brownie pan – 20 to 23 minutes; in 2 mini loaf pans – 28 to 30 minutes; or until a toothpick inserted in the middle comes out mostly clean. Cool the pumpkin bread in the pan set on a wire cooling rack for 10 to 15 minutes. Lift the bread out of the baking pan(s) to cool on the wire rack completely.
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.
- Other Small Batch Baking Pans (also linked in the recipe card above) – Muffin Pan: 5 to 6 muffins for 20 to 23 minutes. Non-Stick Brownie Pan: 5 individual loaves for 20 to 23 minutes. Mini Loaf Pans: 2 loaves at 28 to 30 minutes.
- Extra Spice – If you want an extra kick of spice, add another 1/4 to 1/2 teaspoon of pumpkin pie spice or cinnamon to the batter before baking.
- 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.
- Storage & Leftovers – Covered pumpkin bread will stay moist at room temperature for 5 to 7 days.
- 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’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.