Introduction
The moment the leaves begin to turn golden, my kitchen gets a glorious makeover of warm spices and comforting aromas. And nothing, absolutely nothing, signals the start of cozy fall baking quite like the irresistible scent of pumpkin bread. But today, we’re making it even better: Mini Pumpkin Bread with a gorgeous Cinnamon Swirl! Imagine tender, moist pumpkin bread, perfectly spiced, with a sweet ribbon of cinnamon sugar winding through each slice. It’s like a warm hug in food form, and these mini loaves are ideal for sharing, gifting, or simply enjoying a perfect portion. This is the ultimate pumpkin dessert, balancing rich flavor, wonderful texture, and a touch of homemade magic, making it one of my absolute favorite fall baking recipes.
These adorable mini loaves of pumpkin dessert are incredibly versatile! They’re perfect for breakfast with your morning coffee, a delightful afternoon snack with tea, or a comforting dessert after dinner. You can serve them plain, or get a little fancy with a simple glaze or a dollop of whipped cream. Their individual size makes them fantastic for school lunchboxes, grab-and-go treats, or even as edible gifts for friends and neighbors.
Full Recipe: Mini Pumpkin Bread with Cinnamon Swirl
Let’s get baking and fill your home with the most wonderful fall aromas!
Ingredients
For the Pumpkin Bread:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil or melted unsalted butter
- 2 large eggs
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two mini loaf pans (each typically holds about 2-3 cups of batter) or line a standard muffin tin with liners for pumpkin muffins.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil (or melted butter) until smooth.
- Add the eggs one at a time, whisking well after each addition. Stir in the pumpkin puree and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are fine.
- Prepare the Cinnamon Swirl: In a small bowl, combine 2 tbsp granulated sugar and 1 tsp ground cinnamon.
- Pour about half of the pumpkin bread batter into your prepared mini loaf pans (or muffin tin).
- Sprinkle about half of the cinnamon sugar mixture evenly over the batter in each pan.
- Top with the remaining pumpkin bread batter, spreading it gently to cover the cinnamon sugar layer.
- Sprinkle the remaining cinnamon sugar mixture over the top of the batter. Using a knife or a skewer, gently swirl the cinnamon sugar into the top layer of batter a few times.
- Bake for 30-35 minutes for mini loaves (or 20-25 minutes for muffins), or until a wooden skewer inserted into the center comes out clean.
- Let the mini pumpkin bread cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Total time: 45-50 minutes
- Servings: 2 mini loaves (approx. 12 slices)
- Calories (per slice, estimated): Approximately 200-250 kcal
Why You’ll Love This Recipe
- Pure Autumn Bliss: The ultimate bread recipes sweet, packed with classic pumpkin pie spices and that irresistible cinnamon swirl.
- Perfectly Portioned: Mini loaves are wonderful for sharing, gifting, or enjoying a delicious treat without a huge commitment.
- Easy Fall Baking: This pumpkin cake mix recipes uses simple ingredients and a straightforward method perfect for all skill levels.
- Incredible Aroma: Your home will smell absolutely amazing while these little beauties are baking.
- Moist & Tender: The pumpkin puree ensures a super moist and tender crumb every single time.
Quick breads, like this pumpkin bread, are a quintessential part of American baking traditions. Unlike yeast breads that require rising time, quick breads rely on chemical leaveners (like baking soda and baking powder) to rise, making them incredibly fast and easy to prepare. This particular recipe takes a beloved classic and elevates it with a delightful cinnamon swirl, turning a simple dessert bread into a truly special treat.
Serving Suggestions
- Enjoy a warm slice with a pat of softened butter or a dollop of cream cheese frosting.
- Serve alongside your morning coffee or a cozy cup of spiced tea.
- Turn them into a decadent dessert by serving with a scoop of vanilla ice cream and a drizzle of caramel sauce.
- Wrap them individually for thoughtful homemade gifts during the fall season.
Pro Tips for Success
- Don’t Overmix: Overmixing the batter can lead to tough bread. Mix until just combined.
- Use Pure Pumpkin: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, which already has spices and sugar added.
- Grease & Flour Well: Especially for mini loaf pans, ensure they are thoroughly greased and floured (or use baking spray with flour) to prevent sticking.
- Test for Doneness: A wooden skewer or toothpick inserted into the center should come out clean. If it’s still wet, bake for a few more minutes.
Storage & Reheating
- Storage: Once completely cool, wrap the mini pumpkin bread tightly in plastic wrap or aluminum foil. Store at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
- Freezing: This bread freezes beautifully! Wrap cooled loaves tightly in plastic wrap, then again in foil. Freeze for up to 3 months. Thaw at room temperature overnight before serving.
- Reheating: Reheat individual slices in the microwave for 15-30 seconds, or toast them lightly in a toaster oven for a warm, crispy treat.
Closing Paragraph
I hope you adore this Mini Pumpkin Bread with Cinnamon Swirl as much as I do! It’s such a simple pleasure to bake and enjoy, filling your home and your heart with all the wonderful flavors of fall. Don’t hesitate to make it your own; maybe add some chocolate chips or different nuts if you like!
If you try this pumpkin recipes dessert, please let me know your thoughts! Leave a comment and a rating below. I love hearing from you!
🎀 Final Thoughts
The smell of this baking is just pure bliss. It’s the kind of scent that instantly makes me feel cozy and happy. There’s something so special about a freshly baked loaf, and these mini pumpkin breads are just perfect for spreading a little bit of fall cheer. Enjoy every slice, friends!