CRAZY GOOD PUMPKIN BREAD

I can still remember the crisp autumn air from the first time I baked a batch of pumpkin bread. My grandmother, Nana Betty, always had a loaf on her counter, and the aroma of cinnamon and spice was simply intoxicating. It wasn’t just the taste; it was the feeling of warmth and love that came with each slice. Today, I’m sharing all my secrets for the most amazing Mini Pumpkin Bread with Cinnamon Swirl you’ll ever make!

Why You’ll Adore This Mini Pumpkin Bread with Cinnamon Swirl

Okay, friends, let’s be real. We all have those recipes that just scream “comfort food,” and this one is right up there at the top of my list. Mini Pumpkin Bread with Cinnamon Swirl isn’t just a treat; it’s an experience. Imagine biting into a perfectly moist, tender crumb, infused with warm pumpkin spice, and then BAM! – that ribbon of sweet, cinnamony goodness hits you. It’s like a party in your mouth, and everyone’s invited!

But the best part? These mini loaves are incredibly easy to make. I’m not talking about some fussy, complicated recipe that requires a culinary degree. Nope! This is a straightforward, no-fuss recipe that anyone can master. And because they’re mini, they bake faster, making them perfect for those moments when you need a quick treat (or a last-minute gift!). Plus, who can resist the adorable factor of a mini loaf? They’re just so darn cute!

The Magic of the Cinnamon Swirl

Let’s talk about that cinnamon swirl. It’s not just a pretty decoration; it’s a crucial element that elevates this pumpkin bread to a whole new level. The contrast between the slightly savory pumpkin bread and the sweet, spicy swirl is what makes this recipe so irresistible. It’s a textural and flavor sensation that will have everyone begging for more. Trust me; you’ll want to make a double batch! If you love cinnamon, you’ll also adore my Cinnamon Swirl Bread, it’s fantastic toasted with a little butter.

Ingredients You’ll Need

Here’s what you’ll need to create these delectable mini loaves. Don’t worry; it’s mostly pantry staples!

For the Pumpkin Bread:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling!)

For the Cinnamon Swirl:

• ¼ cup granulated sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons melted butter

Step-by-Step Instructions

Alright, let’s get baking! Here’s how to make these incredible mini pumpkin breads.

1. Preheat your oven to 350°F (175°C). Grease and flour six mini loaf pans. You can also use baking spray with flour.
2. Whisk together the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. This ensures everything is evenly distributed.
3. Cream together the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3-4 minutes. This is a crucial step for creating a tender crumb.
4. Add the eggs and vanilla. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
5. Mix in the pumpkin puree. Add the pumpkin puree and mix until just combined. Be careful not to overmix.
6. Gradually add the dry ingredients to the wet ingredients. Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition. Again, avoid overmixing. A few streaks of flour are okay at this point.
7. Prepare the cinnamon swirl. In a small bowl, combine the granulated sugar and cinnamon. Stir in the melted butter until it forms a thick paste.
8. Assemble the mini loaves. Spoon half of the pumpkin bread batter into the prepared mini loaf pans, dividing evenly.
9. Add the cinnamon swirl. Sprinkle half of the cinnamon swirl mixture evenly over the batter in each pan.
10. Top with the remaining batter. Spoon the remaining pumpkin bread batter over the cinnamon swirl in each pan.
11. Swirl it! Use a knife or skewer to gently swirl the cinnamon swirl into the batter. Be careful not to overmix, or the swirl will disappear.
12. Sprinkle with remaining cinnamon swirl. Sprinkle the remaining cinnamon swirl mixture over the tops of the mini loaves.
13. Bake. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on them; oven times can vary.
14. Cool. Let the mini loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Success Tips for Perfect Mini Pumpkin Bread

Want to guarantee pumpkin bread perfection? Follow these golden rules!

• Measure Flour Correctly: This is HUGE! Spoon the flour into your measuring cup and level it off with a knife. Never scoop directly from the bag; this compacts the flour and leads to dry bread.
• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough bread. Mix until just combined!
• Use Room Temperature Ingredients: Room temperature butter and eggs emulsify better, creating a smoother batter and a more tender crumb.
• Check for Doneness: A wooden skewer inserted into the center of the mini loaves should come out clean with just a few moist crumbs attached. If it comes out with wet batter, bake for a few more minutes and check again.
• Cool Completely: I know it’s tempting to slice into a warm loaf, but letting it cool completely allows the bread to set properly, making it easier to slice and preventing it from becoming gummy.
• Make-Ahead & Freezing Instructions: These mini loaves freeze beautifully! Wrap them tightly in plastic wrap and then in foil. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Variations to Spice Things Up

Feeling adventurous? Here are some fun variations to customize your mini pumpkin bread!

• Add Chocolate Chips: Chocolate and pumpkin are a match made in heaven! Stir in ½ cup of chocolate chips (milk, dark, or semi-sweet) to the batter. You could even make a CHOCOLATE ZUCCHINI BREAD using pumpkin instead for a double dose of deliciousness.
• Add Nuts: Chopped pecans or walnuts add a lovely crunch and nutty flavor. Add ½ cup to the batter.
• Add Dried Cranberries: Dried cranberries add a tart and chewy element that complements the pumpkin spice perfectly. Add ½ cup to the batter.
• Make it Extra Spiced: If you’re a spice lover, increase the amount of cinnamon, ginger, and cloves by ¼ teaspoon each.
• Top with a Glaze: Drizzle a simple powdered sugar glaze over the cooled mini loaves for an extra touch of sweetness. Just whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk until smooth.
• Pumpkin Cream Cheese Swirl: For a richer swirl, mix 4 ounces of softened cream cheese with the cinnamon swirl ingredients. This adds a tangy and decadent twist.

Serving Suggestions

These mini pumpkin breads are delicious on their own, but here are some ideas to take them to the next level!

• Serve with a dollop of whipped cream or vanilla ice cream.
• Toast a slice and spread with butter or cream cheese.
• Enjoy with a cup of coffee or tea.
• Package them up as gifts for friends and family. They’re perfect for the holidays!
• Make French toast! Seriously, pumpkin bread French toast is amazing.
• Crumble it over yogurt or oatmeal for a flavorful breakfast.

The Perfect Pairing

You know what would go perfectly with this Mini Pumpkin Bread with Cinnamon Swirl? A creamy, dreamy cream cheese frosting! My Pumpkin Bread with Cream Cheese Frosting recipe is a classic for a reason. It adds that extra bit of tanginess and sweetness that complements the pumpkin spice so well. Or if you want something completely different, consider the buttery crunch of a PUMPKIN PRALINE BREAD. Talk about decadence!

Baking for All Seasons

While pumpkin bread is often associated with fall, there’s no reason you can’t enjoy it year-round. The warm spices and comforting flavors are perfect for any time of year. And if you’re looking for other seasonal baking inspiration, be sure to check out my recipe for ZUCCHINI BREAD when zucchini is abundant in the summer. It’s another great way to use up those garden vegetables and enjoy a delicious homemade treat. Or, for a little more fun, try Cinnamon Sugar Donut Bread for a truly indulgent treat that is great for any occasion.

In Conclusion: Your New Favorite Recipe

So there you have it – my foolproof recipe for Mini Pumpkin Bread with Cinnamon Swirl. I truly believe this will become a staple in your baking repertoire. It’s easy, delicious, and guaranteed to impress. Gather your ingredients, preheat your oven, and get ready to create some pumpkin-spiced magic! Happy baking, friends!

Lady Maria

Mini Pumpkin Bread with Cinnamon Swirl

These mini pumpkin breads are incredibly moist and flavorful, with a tender crumb and a ribbon of sweet cinnamon swirl. This recipe is easy to follow and yields perfectly portioned loaves that are ideal for a quick treat or a thoughtful gift.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup 1 stick
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree not pumpkin pie filling!
• ¼ cup granulated sugar for cinnamon swirl
• 2 tablespoons ground cinnamon for cinnamon swirl
• 2 tablespoons melted butter for cinnamon swirl
• Baking spray with flour optional

Equipment

• 6 mini loaf pans
• medium bowl
• Large bowl
• electric mixer
• whisk
• measuring cups and spoons
• Rubber spatula
• Knife or skewer
• wire rack
• Oven

Method

 

1. Preheat your oven to 350°F (175°C). Grease and flour six mini loaf pans. You can also use baking spray with flour.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
5. Add the pumpkin puree and mix until just combined. Be careful not to overmix.
6. Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition. Again, avoid overmixing. A few streaks of flour are okay at this point.
7. In a small bowl, combine the granulated sugar and cinnamon (for the swirl). Stir in the melted butter until it forms a thick paste.
8. Spoon half of the pumpkin bread batter into the prepared mini loaf pans, dividing evenly.
9. Sprinkle half of the cinnamon swirl mixture evenly over the batter in each pan.
10. Spoon the remaining pumpkin bread batter over the cinnamon swirl in each pan.
11. Use a knife or skewer to gently swirl the cinnamon swirl into the batter. Be careful not to overmix, or the swirl will disappear.
12. Sprinkle the remaining cinnamon swirl mixture over the tops of the mini loaves.
13. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on them; oven times can vary.
14. Let the mini loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, measure flour correctly by spooning it into the measuring cup and leveling it off. Avoid overmixing the batter to prevent tough bread. Room temperature ingredients emulsify better for a smoother batter. The mini loaves can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Wrap tightly in plastic wrap and then in foil before freezing. Thaw overnight in the refrigerator before enjoying.