Cinnamon swirl pumpkin bread minis fresh out of the oven

Cinnamon Swirl Pumpkin Bread Minis

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why make this recipe

Cinnamon Swirl Pumpkin Bread Minis are the perfect snack or breakfast option, especially during the fall. They are moist, flavorful, and filled with warm spices that bring a cozy feeling. Each mini loaf is just the right size for an afternoon treat or a homemade gift. The cinnamon sugar topping adds a sweet crunch that perfectly complements the soft pumpkin bread.

how to make Cinnamon Swirl Pumpkin Bread Minis

Ingredients:

  • 1 cup pure pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup sugar for cinnamon sugar topping
  • 1 teaspoon ground cinnamon for topping

Directions:

  1. Preheat the oven to 350°F (175°C) and grease mini loaf pans.
  2. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
  3. Add in the eggs and mix until combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. In a small bowl, mix together the sugar and cinnamon for the topping.
  7. Pour the batter into the prepared mini loaf pans, filling each about 2/3 full.
  8. Sprinkle the cinnamon sugar mixture on top of each loaf.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow to cool in the pans for a few minutes before transferring to a wire rack.

how to serve Cinnamon Swirl Pumpkin Bread Minis

Serve these mini loaves warm or at room temperature. They are delicious on their own but can also be paired with a pat of butter or cream cheese for added richness. These breads are perfect for sharing at gatherings or enjoying with a cup of coffee.

how to store Cinnamon Swirl Pumpkin Bread Minis

To store, place the cooled mini loaves in an airtight container. They can be kept at room temperature for up to three days or in the refrigerator for about a week. For longer storage, freeze the mini loaves wrapped tightly in plastic wrap and then placed in a freezer bag. They can last up to three months in the freezer.

tips to make Cinnamon Swirl Pumpkin Bread Minis

  • Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
  • Don’t overmix the batter; mix until just combined for a light and fluffy texture.
  • Feel free to add nuts or chocolate chips for added flavor and texture.
  • If the tops start to brown too quickly, tent the loaves with aluminum foil.

variation

Try adding a cream cheese filling for a decadent twist. Just mix together softened cream cheese, sugar, and a bit of vanilla extract. Swirl it into the batter before baking for a delicious surprise.

FAQs

1. Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works well and saves time. Just make sure it’s pure pumpkin.

2. Can I make these loaves ahead of time?

Absolutely! You can bake them a few days in advance. Store them in an airtight container until you’re ready to serve.

3. What if I don’t have mini loaf pans?

You can use a regular loaf pan, but the baking time will be longer. Keep an eye on it and test with a toothpick until it comes out clean.

Cinnamon Swirl Pumpkin Bread Minis

Cinnamon Swirl Pumpkin Bread Minis are the perfect snack or breakfast option during fall, offering moist, flavorful bread with a sweet cinnamon sugar topping.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 mini loaves
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the bread
  • 1 cup pure pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
For the topping
  • 1/4 cup sugar For the cinnamon sugar topping.
  • 1 teaspoon ground cinnamon For the topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease mini loaf pans.
  2. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
  3. Add in the eggs and mix until combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. In a small bowl, mix together the sugar and cinnamon for the topping.
Baking
  1. Pour the batter into the prepared mini loaf pans, filling each about 2/3 full.
  2. Sprinkle the cinnamon sugar mixture on top of each loaf.
  3. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow to cool in the pans for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 12g

Notes

Serve these mini loaves warm or at room temperature. They can be paired with butter or cream cheese for added richness. Store in an airtight container for up to three days, or freeze for up to three months. Tips: Don't overmix the batter; mix until just combined for a light texture. If the tops brown too quickly, tent with aluminum foil. Try adding a cream cheese filling for a decadent twist.

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