Cinnamon Swirl Pumpkin Bread Mini Loaves

Small batch cinnamon swirl pumpkin bread loaves on a wood cutting board.

4.78 from 161 reviews

Cinnamon Swirl Pumpkin Bread Mini Loaves

This small batch pumpkin bread recipe has earned its spot as the most popular recipe on the blog! The 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. The bread is easily made in a variety of sizes - mini loaf pans, single-serve loaves, muffins, or one large loaf.

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 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 9x5-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 1/4 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.

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