If you are looking for a cozy, delicious treat that feels like autumn in every bite, this Mini Pumpkin Bread with Cinnamon Swirl Recipe is exactly what you need. The perfect balance of moist pumpkin bread with a delightful cinnamon sugar swirl creates a flavor combination that’s warm, comforting, and irresistible. These mini loaves are perfectly portioned, making them ideal for sharing or savoring throughout the day. With simple ingredients and straightforward steps, this recipe transforms everyday pantry staples into a cozy seasonal favorite you will want to make again and again.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in delivering the tender texture, rich flavor, and beautiful color that make this pumpkin bread stand out. From the earthy pumpkin puree to the aromatic ground cinnamon, every component combines to create a symphony of taste you can’t resist.
- 1 cup canned pumpkin puree: Provides moisture, density, and that classic pumpkin taste that anchors the loaf.
- 1 ½ cups all-purpose flour: The foundation for the bread’s structure and crumb.
- 1 cup granulated sugar: Adds sweetness and helps create a tender crumb.
- 2 tsp ground cinnamon: Brings warmth and spicy depth to every slice.
- 1 tsp baking soda: Acts as a leavening agent that helps the bread rise perfectly.
- 2 large eggs (room temperature): Bind the ingredients together while lending richness.
- ½ cup vegetable oil: Keeps the bread moist and soft without weighing it down.
- 1 tsp vanilla extract: Enhances the overall flavor with subtle sweetness and aroma.
- ½ tsp salt: Balances the sweetness and amplifies the other flavors.
- ¼ cup cinnamon sugar swirl mixture: Made by mixing 2 tbsp sugar with 1 tbsp cinnamon, it’s key to that signature cinnamon swirl bursting with flavor.
How to Make Mini Pumpkin Bread with Cinnamon Swirl Recipe
Step 1: Preheat and Prep Your Pans
Start by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you get your ingredients ready. Grease two mini loaf pans thoroughly so the pumpkin bread releases easily after baking, ensuring those beautiful golden crusts stay intact.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Combining these dry ingredients well helps distribute the leavening agents and spices evenly throughout the batter, which leads to consistent flavor and texture in every bite.
Step 3: Combine Wet Ingredients
In another bowl, blend the pumpkin puree, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and uniform. This mixture is the heart of your pumpkin bread’s moistness and sweetness, and mixing the wet ingredients well will make folding the dry ingredients much easier and help avoid overmixing.
Step 4: Fold Dry into Wet
Slowly add the dry mixture into the wet ingredients, folding them together gently until just combined. This step is crucial because overmixing can lead to a tough, dense loaf. You want the batter to be tender with a light crumb, allowing that pumpkin flavor to shine through.
Step 5: Create the Cinnamon Swirl
Pour half of the batter evenly into your prepared mini loaf pans. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Then, add the remaining batter on top and finish with the rest of the cinnamon sugar. Using a knife or skewer, swirl the cinnamon sugar gently through the batter to create the signature cinnamon ribbon that gives this recipe its name.
Step 6: Bake and Cool
Bake the mini pumpkin breads for 40 to 45 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean, without wet batter clinging to it. Once out of the oven, allow the loaves to cool in the pans for 10 minutes before transferring to a wire rack. Cooling helps set the texture and makes slicing easier without crumbling.
How to Serve Mini Pumpkin Bread with Cinnamon Swirl Recipe
Garnishes
This mini pumpkin bread is lovely on its own, but topping it with a light dusting of powdered sugar or a drizzle of vanilla glaze instantly elevates its presentation and adds a sweet finishing touch that friends and family will adore.
Side Dishes
Pair your mini loaves with a steaming cup of coffee, chai tea, or hot cocoa to enhance the warm spices in the bread. They also go wonderfully with a smear of softened butter or cream cheese for that creamy contrast.
Creative Ways to Present
Serve individual mini pumpkin breads in charming autumn-inspired paper liners or wrap them with rustic twine and a cinnamon stick as a thoughtful homemade gift. Arranging a few loaves on a wooden board with fresh pumpkin seeds and cinnamon sticks adds a cozy, seasonal touch to any gathering.
Make Ahead and Storage
Storing Leftovers
After cooling completely, store leftover mini pumpkin breads in an airtight container at room temperature for up to 3 days. They will remain moist and flavorful, making for a perfect quick snack or breakfast on the go.
Freezing
To enjoy these pumpkin loaves later, wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container. They freeze beautifully for up to 3 months. When ready to eat, thaw overnight in the fridge or on the countertop for a few hours.
Reheating
Reheat slices gently in a toaster oven or microwave for about 20 seconds to revive the softness and bring out the pumpkin and cinnamon aroma. Avoid overheating to keep the texture tender and moist.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! If using fresh pumpkin, roast and puree it until smooth to substitute canned pumpkin one-to-one. Make sure it’s well-drained to avoid extra moisture that can affect the bread’s texture.
Is this recipe gluten-free adaptable?
You can use a gluten-free all-purpose flour blend in place of regular flour. Just ensure it contains xanthan gum or another binder to maintain the bread’s structure and tenderness.
Can I add nuts or chocolate chips?
Absolutely! Chopped walnuts, pecans, or mini chocolate chips add wonderful texture and bursts of flavor. Fold them into the batter just before pouring into the pans.
What if I don’t have mini loaf pans?
You can bake this recipe in a standard 9×5-inch loaf pan, but adjust the baking time to about 55 to 60 minutes, checking doneness with a toothpick regularly.
Can I make this recipe vegan?
To make it vegan, replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a plant-based oil or alternative that fits your preferences. The flavor and texture will remain delightful!
Final Thoughts
This Mini Pumpkin Bread with Cinnamon Swirl Recipe is a heartwarming addition to any kitchen, bringing that nostalgic, homemade goodness into easy-to-enjoy mini portions. Whether for breakfast, snack time, or a festive get-together, this recipe’s simple ingredients and joyful flavors will inspire you to bake it again and again. I truly hope you’ll give it a try and create sweet memories with every loaf!
Print
Mini Pumpkin Bread with Cinnamon Swirl Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 mini loaves (approximately 10 servings)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Delight in these Mini Pumpkin Breads featuring a warm cinnamon swirl. Perfectly moist and spiced, these individual loaves are ideal for fall breakfasts or snacks, combining canned pumpkin puree with a sweet cinnamon sugar ribbon for a cozy treat.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 tsp vanilla extract
Cinnamon Swirl Mixture
- 2 tbsp sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease two mini loaf pans thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt to ensure even distribution.
- Combine wet ingredients: In a separate large bowl, blend pumpkin puree, granulated sugar, eggs, vegetable oil, and vanilla extract until the batter is smooth and uniform.
- Combine mixtures: Gradually fold the dry ingredients into the wet mixture, stirring just until incorporated to avoid overmixing.
- Layer batter and cinnamon sugar: Divide half the batter evenly between the two prepared pans. Sprinkle half of the cinnamon sugar mixture over the batter, then add remaining batter on top. Finish by sprinkling remaining cinnamon sugar on the surface to create a cinnamon swirl effect.
- Bake: Place the pans in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when ready.
- Cool and serve: Allow the mini loaves to cool in the pans for about 10-15 minutes before removing and slicing. Serve warm or at room temperature.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Room temperature eggs help create a smoother batter.
- Do not overmix the batter to keep the bread tender.
- Mini loaf pans are ideal for portion control and quicker baking time.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
