Cinnamon Swirl Pumpkin Bread Mini Loaves

Slices of Butter and Bliss cinnamon sugar pumpkin bread mini loaf stacked on a fall plate.

4.78 from 167 reviews

Cinnamon Swirl Pumpkin Bread Mini Loaves

Loved by readers, this small batch pumpkin bread bakes into mini loaves with a crunchy, cinnamon-sugar swirl on top. Made in one bowl with pure pumpkin puree, oil, and warm fall spices, the easy quick bread holds its moisture well past the first day.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Servings: Servings

Calories: 276kcal

Author: Erin Cernich

Equipment

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.

For more baking pan options, see the recipe notes below for pan sizes and bake times.

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

To easily sift the dry ingredients into the wet, use a fine-mesh strainer set over the bowl.

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 9x5-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 (3x5.75 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