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Close-up of mini pumpkin bread with a delicious cinnamon swirl, showcasing its moist texture and inviting fall flavors.
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.