Description
This mini pumpkin bread with cinnamon swirl is moist, warmly spiced, and perfect for fall. These personal-sized loaves feature a rich pumpkin base and a sweet cinnamon ribbon that melts into every bite. Ideal for gifting, snacking, or cozy breakfasts.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
¾ cup canned pumpkin puree
2 large eggs
½ cup brown sugar
¼ cup granulated sugar
⅓ cup neutral oil (canola or vegetable)
¼ cup milk (any kind)
1 tsp vanilla extract
**Cinnamon Swirl:**
¼ cup brown sugar
1 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Grease or line mini loaf pans.
2. In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
3. In a separate bowl, mix pumpkin puree, eggs, sugars, oil, milk, and vanilla until smooth.
4. Gradually add the dry ingredients into the wet mixture and stir until just combined.
5. In a small bowl, mix the cinnamon swirl ingredients.
6. Pour half the batter into the loaf pans. Sprinkle cinnamon swirl mixture over the batter.
7. Add remaining batter on top, then swirl with a knife for a marbled effect.
8. Bake for 25–30 minutes, or until a toothpick comes out clean.
9. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Substitute milk with almond or oat milk for a dairy-free version.
These mini loaves freeze well — wrap tightly and store for up to 2 months.
Optional: top with chopped pecans or a simple glaze for extra flair.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Fall Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: mini pumpkin bread, cinnamon swirl bread, fall baking recipe, pumpkin loaf, gift bread