This easy small batch cinnamon swirl pumpkin bread recipe makes incredibly moist bread packed with pumpkin flavor, cozy fall spices, and finished with a cinnamon sugar crunch top. The versatile small batch recipe can be made in a variety of sizes and is a must for your fall baking!
Table of contents
Small Batch 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 small batch baking recipe. And if I do say so myself, these pumpkin bread mini loaves may be the best pumpkin bread I’ve ever had!
What Makes This Pumpkin Bread So Good
- Super moist – We’re talking ‘you could keep the little loaves on your counter for up to a week, and they will still be moist‘, moist.
- The pumpkin bread tastes like pumpkin – I’ve had my share of pumpkin bread that tastes nothing like pumpkin. Not these. The fall squash shines in these mini loaves!
- Cinnamon sugar swirl – Cinnamon sugar is swirled on top and bakes into a crunchy topping.
- Small Batch, but you can double it! – The mini loaf recipe is easily doubled to make 1 larger loaf. However, the small-size loaves make great hostess gifts!
- It has a gluten free buddy – I love this cinnamon pumpkin bread so much, I made a small batch recipe for gluten free pumpkin bread to go with it!
- Reader favorite – Thanks to all of you, this recipe for pumpkin bread is the most popular on the blog! Want to know the second favorite? Try the pumpkin spice small batch whoopie pies!
Easy Ingredients
- All-Purpose Flour – You can try a 1:1 gluten free flour blend if you need a gf-friendly version. Or, try my gluten free cinnamon pumpkin bread recipe instead!
- Baking Powder and Baking Soda – We use both to help leaven the bread since it is very moist. Plus, baking powder and soda contribute to the texture.
- Salt – The flavors and sweetness in the bread need to be balanced with a little salt.
- Pumpkin Pie Spice – We already have enough on our plates with fall and holiday baking. This is why we are using the pre-made pumpkin pie spice to flavor this pumpkin bread.
- Pumpkin – We use canned 100% pumpkin puree. Not pumpkin pie filling. Be sure to check out the pumpkin recipes at the end of the post to use up the pumpkin puree!
- Egg – 1 large egg to help bind the pumpkin bread and provide flavor and texture.
- Granulated Sugar – Regular white granulated sugar or even organic cane sugar works great.
- Brown Sugar – I have tried both light and dark brown sugar, and either will work. My preference is light because the flavor and moisture are a little more subtle than dark.
- Neutral Oil – Oils like canola, coconut, and even grapeseed oil would work great.
- Vanilla – A splash of vanilla adds more layers of flavor.
- Cinnamon Sugar – There supposedly is a proper ratio of cinnamon sugar (1 part cinnamon to every 4 parts sugar) – but I say make it how you like it!
Let’s Make The Best Small Batch Pumpkin Bread
1. Mix The Wet Ingredients
The pumpkin, sugars, oil, egg, and vanilla go into a medium mixing bowl. Whisk together until smooth.
2. Sift The Dry Ingredients Into The Wet
Set a mesh strainer over the bowl with the wet ingredients and sift the dry ingredients over the top.
Tip! Sifting the dry ingredients is optional but recommended. This will remove lumps from the flour and pumpkin pie spice – which is notorious for clumping!
3. Mix And Portion Into Baking Pans
Mix the pumpkin bread batter until it is smooth and no streaks of flour remain.
Evenly portion into your prepared baking pans. The recipe card includes instructions for different baking pans. (The photos in the post demonstrate small loaf pans and a square brownie pan (affiliate link).)
Tip! Use a cookie scoop to evenly portion the batter into your baking pans!
4. Swirl With Cinnamon Sugar and Bake
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!
Follow the baking instructions in the recipe card for bake times based on the pan you use. Let the pumpkin bread cool or enjoy tasty warm slices!
Tip! If you use the small mini loaf pans, place them on a baking sheet to make getting the small batch pumpkin bread in and out of the oven easy.
Recipe FAQ
Yes! Many readers have stated they doubled the recipe without any problems. Your bake time for a larger 9×5-inch loaf will increase to about 50 to 60 minutes.
I have not baked with fresh pumpkin. I believe canned pumpkin will be smoother, have less water, and have a stronger pumpkin flavor.
Butter should work, but the pumpkin bread may not be as moist. If you use butter, melt it and add it with the liquid ingredients.
You have a few options to bake the small batch of pumpkin bread: 1. In a muffin/cupcake pan lined with cupcake liners. 2/3 full which should yield 5 to 6 muffins. 2. In a square brownie baking pan lined with strips of parchment paper (linked in the recipe card). This will yield 5 individual loaves. 3. In 2, 3×5-inch loaf pans lined with parchment paper.
Cover and store the bread at room temperature for 5 to 7 days. The pumpkin bread can also be frozen. Wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months and thaw at room temperature.
Recipe
Small Batch Cinnamon Swirl Pumpkin Bread
INGREDIENTS
- 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 (or any neutral oil)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 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 teaspoon 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.
RECIPE 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 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 1/2 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 – The pumpkin bread can be stored covered 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
Leftover Pumpkin Puree Recipes
There is no reason to have leftover pumpkin puree when we have so many tasty recipes! How about a small batch of Pumpkin Cupcakes with Whipped Ganache Frosting or Pumpkin Oatmeal Cookies with Chocolate Chips.
Though, pumpkin doesn’t always have to be in a dessert, cookie, or bread! Try pumpkin in Pumpkin Pie Chia Pudding or Pumpkin Spice Latte Overnight Oats for a fall-inspired breakfast.
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!
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!