Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe

Introduction

This Cinnamon Swirl Pumpkin Bread Mini Loaves recipe combines the warm flavors of pumpkin and cinnamon in a perfectly moist bread. Ideal for fall or anytime you crave a cozy treat, these mini loaves are easy to make and share.

Ingredients

• 1 large egg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, light or dark
• 1/2 cup pure canned pumpkin (any size – you will have leftovers)
• 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 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease or line mini loaf pans with parchment paper.
2. Step 2: In a large bowl, beat the egg. Add granulated sugar, brown sugar, pumpkin, oil, and vanilla extract, mixing until smooth.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
5. Step 5: Divide half of the batter evenly among the mini loaf pans. Sprinkle cinnamon sugar evenly over the batter in each pan.
6. Step 6: Spoon the remaining batter over the cinnamon sugar layer, then sprinkle a little more cinnamon sugar on top for a swirl effect.
7. Step 7: Using a skewer or knife, gently swirl through the batter to create a cinnamon pattern but don’t overdo it.
8. Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the mini loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For a richer flavor, substitute half of the oil with melted butter.
• Add chopped nuts or chocolate chips for extra texture and taste.
• If you prefer a stronger cinnamon flavor, increase the cinnamon sugar topping slightly.
• Use pumpkin pie spice blend or a mix of cinnamon, nutmeg, and cloves if you don’t have pumpkin pie spice.

Storage

Store the mini loaves in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use cooked and pureed fresh pumpkin. Just make sure it is well-drained and thick to match the consistency of canned pumpkin.

What can I substitute for canola oil?

You can use any neutral oil like vegetable oil, sunflower oil, or even melted coconut oil. Butter can also be substituted for a richer taste.

Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe

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★★★★★

4.4 from 109 reviews

This Cinnamon Swirl Pumpkin Bread Mini Loaves recipe delivers moist, flavorful pumpkin bread swirled with a warm cinnamon sugar mixture. Perfect for fall breakfasts or snacks, these mini loaves are easy to make and come out tender with a hint of pumpkin pie spices and a sweet cinnamon twist that adds a delightful crunch and extra flavor in every bite.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 4 mini loaves 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Batter 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 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Cinnamon Sugar Swirl

• 2 to 3 tablespoons cinnamon sugar (mix 3/4 teaspoon cinnamon for every 1 tablespoon sugar)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a mini loaf pan by greasing it lightly or lining with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, beat the egg with granulated sugar and brown sugar until combined. Stir in the canned pumpkin, canola oil, and vanilla extract until the mixture is smooth and evenly blended.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender.
5. Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared mini loaf pan. Evenly sprinkle about half of the cinnamon sugar mixture over the batter to create a swirl.
6. Add Remaining Batter and Swirl: Pour the remaining batter on top, then sprinkle the remaining cinnamon sugar over it. Use a butter knife or skewer to gently swirl the cinnamon sugar into the batter for a marbled effect.
7. Bake: Place the mini loaf pan in the preheated oven and bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
8. Cool and Serve: Remove the mini loaves from the oven and allow them to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
• Adjust cinnamon sugar amount to your taste preference for a sweeter or spicier swirl.
• Mini loaf pans typically hold about 6 to 8 mini loaves; adjust recipe quantities accordingly or bake in batches.
• Store leftover mini loaves in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: pumpkin bread, cinnamon swirl, mini loaves, fall baking, pumpkin pie spice, quick bread, autumn snack