Introduction

Oh my goodness, there is just something magical about the smell of pumpkin spice wafting through your kitchen, isn’t there? It instantly makes everything feel cozier, warmer, and just plain happier. If you’re anything like me, you crave that comforting aroma and taste the moment the leaves even think about changing color. But sometimes, you don’t want to commit to a giant loaf of bread, or maybe you want something perfectly portioned to share (or, let’s be honest, keep all to yourself!). That’s where these seriously easy mini pumpkin loaves with a gorgeous cinnamon swirl come in. They are quick, simple, and deliver all that incredible pumpkin spice flavor with a delightful ribbon of cinnamon sugar running through them. Trust me, whipping up a batch of these will become your go-to fall ritual!

Why You’ll Love This Recipe

There are so many reasons why these mini loaves will steal your heart, but here are just a few:

Fast: From mixing bowl to oven in minutes!
Easy: Simple ingredients, simple steps – perfect for beginners or busy days.
Giftable: Wrap these up individually for a thoughtful homemade present.
Crowd-pleasing: Who can resist a warm, spiced mini loaf?

Ingredients

You likely have most of these pantry staples already! Here’s what you’ll need:

Let’s get these lovely ingredients ready:

1/2 cup Pure canned pumpkin: Make sure it’s 100% pure pumpkin, NOT pumpkin pie filling! That’s important.
1 large Egg: Our binder, helps everything come together.
3/4 cup All-purpose flour: Just regular flour works perfectly here.
1/2 tsp Baking powder: Gives our loaves a nice lift.
1/8 tsp Baking soda: Works with the pumpkin and brown sugar for tender results.
1/4 cup Light or dark brown sugar: Adds moisture and that lovely caramel-y sweetness. Either light or dark is fine!
2 tbsp Cinnamon sugar: This is for that amazing swirl! You can buy it or just mix 2 tbsp sugar with 1 tsp ground cinnamon.
1/2 cup Granulated sugar: Our main sweetener for the bread itself.
1 1/2 tsp Pumpkin pie spice: The star spice blend! If you don’t have pre-mixed, you can combine cinnamon, ginger, nutmeg, and a pinch of cloves.
1/4 tsp Salt: Just a tiny bit enhances all those sweet and spicy flavors.
1 tsp Vanilla extract: Adds a touch of warmth and depth.
1/4 cup Canola oil: Keeps the bread wonderfully moist. You could also use another neutral-flavored oil like vegetable or grapeseed.

How to Make It

Alright, let’s get baking! It’s super straightforward, promise.

Here are the simple steps:

First things first, preheat your oven. I usually set mine to 350°F (175°C). You’ll also want to grease and flour your mini loaf pans or muffin tin really well so the bread doesn’t stick. Mini loaf pans are great, but a muffin tin works too – they’ll just be more rounded on top!
In a medium bowl, whisk together your dry ingredients for the bread: the all-purpose flour, baking powder, baking soda, brown sugar, granulated sugar, pumpkin pie spice, and salt. Give it a good whisk to make sure everything is combined and there are no lumps of sugar or spice.
In a separate, larger bowl, whisk together the wet ingredients: the pure canned pumpkin, the egg, vanilla extract, and canola oil. Whisk until it’s nice and smooth.
Now, add the dry ingredients to the wet ingredients. Switch to a spatula or wooden spoon and mix gently until just combined. Be careful not to overmix the batter – a few small lumps are totally fine! Overmixing can lead to tough bread, and we want it nice and tender.
Prepare your cinnamon swirl mixture if you haven’t already. It’s just the cinnamon sugar listed in the ingredients.
Spoon about half of the batter into your prepared mini loaf pans or muffin cups, dividing it evenly.
Sprinkle about half of your cinnamon sugar mixture over the batter in each pan.
Top with the remaining batter, dividing it evenly.
Sprinkle the rest of the cinnamon sugar over the top of each loaf. Use a toothpick or knife to gently swirl the cinnamon sugar into the batter a little bit – don’t overdo it, just a little wiggle will create that lovely ribbon.
Pop your pans into the preheated oven. Baking time will vary depending on your oven and the size of your pans, but for mini loaves, it’s usually around 20-30 minutes. If using muffin cups, it might be closer to 18-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean (avoiding a swirl spot!).
Once they’re done, let them cool in the pans for about 5-10 minutes before carefully removing them to a wire rack to cool completely. Waiting helps prevent them from breaking.

Substitutions & Additions

This recipe is super forgiving and adaptable! Feel free to play around based on what you have or what you love.

Flour: You could likely swap a good quality gluten-free all-purpose blend cup-for-cup. Almond flour or whole wheat pastry flour might also work, but the texture might be slightly different.
Oil: Melted butter or even unsweetened applesauce (replacing half the oil) could work for moisture, though oil usually gives the most tender crumb in quick breads.
Spice: Ramp up the ginger or add a pinch of cloves if you love those flavors!
Mix-ins: Fold in 1/4 cup of chopped nuts (walnuts or pecans are amazing!), chocolate chips (mini ones work best!), or even some dried cranberries or raisins into the batter before portioning.
Different Swirl: Instead of cinnamon sugar, you could do a simple brown sugar swirl, or even add a tiny sprinkle of mini chocolate chips over the cinnamon sugar layer.

Tips for Success

A few little pointers to make sure your mini pumpkin loaves turn out perfectly every time:

Don’t Overmix: I said it before, but it’s worth repeating! Mixing just until the dry ingredients disappear is key to tender bread.
Measure Properly: Especially the flour! Spoon it lightly into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, as this can pack too much flour into the cup.
Check for Doneness: That toothpick test is your best friend. If it comes out with wet batter, give it a few more minutes. If it comes out clean or with just a few moist crumbs attached, they’re ready!
Cooling Time: Be patient! Let them cool in the pan for a bit before trying to remove them.
Grease Your Pans Well: There’s nothing sadder than delicious bread stuck in the pan. Use butter or baking spray and a light dusting of flour.

How to Store It

These mini loaves are best enjoyed fresh and slightly warm, but they store beautifully too!

Here’s how to keep them:

Room Temperature: Once completely cool, store them in an airtight container at room temperature for up to 2-3 days.
Refrigerator: For slightly longer storage, you can keep them in an airtight container in the fridge for up to a week.
Freezer: These freeze wonderfully! Wrap individual cooled loaves tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature.

FAQs

Got questions? I’ve got answers!

Here are a few common ones:

Can I use fresh pumpkin puree? Yes, you can! Just make sure it’s been cooked and pureed until very smooth and any excess liquid has been drained off. Canned is usually more consistent though.
Can I make this in a regular loaf pan? You absolutely can! The baking time will be much longer, likely 50-60 minutes or even more, depending on the size of the pan. You’ll need to keep an eye on it and use the toothpick test. You might also want to double the recipe for a standard 9×5 inch loaf pan.
How do I make cinnamon sugar? It’s super easy! Just mix together granulated sugar and ground cinnamon. A good ratio is about 3-4 parts sugar to 1 part cinnamon, but for this recipe, the 2 tbsp of cinnamon sugar called for is perfect for the swirl.

Seriously Easy Mini Pumpkin Bread with Swirly Cinnamon Goodness

These seriously easy mini pumpkin loaves with a gorgeous cinnamon swirl are quick, simple, and deliver all that incredible pumpkin spice flavor with a delightful ribbon of cinnamon sugar running through them. Perfect for fall!

Print Recipe Pin Recipe

Cook Time 20

Equipment

Mini loaf pans or muffin tin
Medium bowl
larger bowl
Whisk
spatula or wooden spoon
Toothpick or knife for swirling
Wire rack for cooling

Ingredients

Hauptzutaten

0.5 cup Pure canned pumpkin Make sure it's 100% pure pumpkin, NOT pumpkin pie filling!
1 large Egg
0.75 cup All-purpose flour
0.5 tsp Baking powder
0.125 tsp Baking soda
0.25 cup Light or dark brown sugar Either light or dark is fine!
2 tbsp Cinnamon sugar This is for that amazing swirl! You can buy it or just mix 2 tbsp sugar with 1 tsp ground cinnamon.
0.5 cup Granulated sugar
1.5 tsp Pumpkin pie spice If you don't have pre-mixed, you can combine cinnamon, ginger, nutmeg, and a pinch of cloves.
0.25 tsp Salt
1 tsp Vanilla extract
0.25 cup Canola oil You could also use another neutral-flavored oil like vegetable or grapeseed.

Instructions

First things first, preheat your oven. I usually set mine to 350°F (175°C). You'll also want to grease and flour your mini loaf pans or muffin tin really well so the bread doesn't stick.
In a medium bowl, whisk together your dry ingredients for the bread: the all-purpose flour, baking powder, baking soda, brown sugar, granulated sugar, pumpkin pie spice, and salt. Give it a good whisk to make sure everything is combined and there are no lumps of sugar or spice.
In a separate, larger bowl, whisk together the wet ingredients: the pure canned pumpkin, the egg, vanilla extract, and canola oil. Whisk until it's nice and smooth.
Now, add the dry ingredients to the wet ingredients. Switch to a spatula or wooden spoon and mix gently until just combined. Be careful not to overmix the batter – a few small lumps are totally fine! Overmixing can lead to tough bread, and we want it nice and tender.
Prepare your cinnamon swirl mixture if you haven't already. It's just the cinnamon sugar listed in the ingredients.
Spoon about half of the batter into your prepared mini loaf pans or muffin cups, dividing it evenly.
Sprinkle about half of your cinnamon sugar mixture over the batter in each pan.
Top with the remaining batter, dividing it evenly.
Sprinkle the rest of the cinnamon sugar over the top of each loaf. Use a toothpick or knife to gently swirl the cinnamon sugar into the batter a little bit – don't overdo it, just a little wiggle will create that lovely ribbon.
Pop your pans into the preheated oven. Baking time will vary depending on your oven and the size of your pans, but for mini loaves, it's usually around 20-30 minutes. If using muffin cups, it might be closer to 18-25 minutes. You'll know they're done when a toothpick inserted into the center comes out clean (avoiding a swirl spot!).
Once they're done, let them cool in the pans for about 5-10 minutes before carefully removing them to a wire rack to cool completely. Waiting helps prevent them from breaking.

Notes

Substitutions & Additions: Flour (Gluten-free blend, Almond flour, or whole wheat pastry flour may work), Oil (Melted butter or unsweetened applesauce for half), Spice (Add ginger or cloves), Mix-ins (Fold in nuts, chocolate chips, dried cranberries/raisins), Different Swirl (Brown sugar or mini chocolate chips).
Tips for Success: Do not overmix the batter. Measure flour properly by spooning lightly. Use the toothpick test to check for doneness. Allow to cool in the pan before removing. Grease and flour pans well.
Storage: Store in an airtight container at room temperature for 2-3 days, in the fridge for up to a week, or freeze individually wrapped for up to 3 months.