Mini Pumpkin Bread with Cinnamon Swirl (Small Loaves, Big Cozy Flavor)
Crave that warm, cinnamon-spice smell without committing to a full loaf? These mini pumpkin breads are soft, gently sweet, and ready before your coffee cools. You whisk. You swirl. You snack. Simple.
Why you’ll like it
- One bowl, zero fuss
- 25–30 minutes in the oven
- Tender crumb, not gummy
- Great for lunchboxes and gifting
- Scales up for batch baking
Ingredients (what you need)
- 1 large egg
- ½ cup sugar (100 g)
- ¼ cup brown sugar, packed (50 g)
- ½ cup pumpkin puree (120 g)
- ¼ cup neutral oil (60 ml)
- 1 tsp vanilla extract
- ¾ cup all-purpose flour, spooned & leveled (90 g)
- ½ tsp baking powder
- ⅛ tsp baking soda
- 1½ tsp pumpkin pie spice
- ¼ tsp fine salt
- 2–3 tbsp cinnamon sugar (about 25–30 g total)
Yield: 8–10 mini loaves (or 9 brownie squares) depending on pan size.
Steps to Make Mini Pumpkin Bread with Cinnamon Swirl
- Preheat to 350°F (175°C). Grease a mini loaf pan or brownie pan.
- Whisk egg, sugars, pumpkin, oil, vanilla until smooth.
- Sift or stir in flour, baking powder, baking soda, pumpkin pie spice, salt. Mix just to combine.
- Spoon into the pan(s). Sprinkle cinnamon sugar over the top. Use a knife to swirl gently—2 or 3 figure-eights.
- Bake 25–30 minutes, until the top springs back and a tester comes out with a few moist crumbs. Cool slightly. Enjoy warm.
You’ll smell the cinnamon before the timer beeps. That’s a good sign.
Notes that actually help
Shine on top: A teaspoon of milk whisked into the cinnamon sugar gives a slightly crackly top. Optional, a little fun.
Flour matters: ¾ cup is a small amount—over-measuring makes dry bread. Level the cup.
Pumpkin puree: Use plain puree, not pie filling. Too much moisture? Dab the puree with a paper towel once or twice.
The swirl: Don’t over-swirl or you’ll lose the ribbon. Two passes, maybe three. Stop while it still looks marbled.
Pan choice: Mini loaf molds bake faster; start checking at 22 minutes. Brownie pan? Aim closer to 28 minutes.
Variations (pick one and move on)
- Chocolate chip: ¼–⅓ cup mini chips folded into the batter.
- Walnut crunch: ¼ cup chopped toasted walnuts on top before baking.
- Cream-cheese ribbon: Dot 3 tbsp sweetened cream cheese (softened + a little sugar) over the batter; swirl once.
- Lighter sugar: Reduce granulated sugar to ⅓ cup; keep the brown sugar for moisture.
- Gluten-free test: Use a 1:1 baking blend. Batter may look slightly thicker; bake time similar.
Which one are you reaching for—chips or walnuts? I keep swapping. Can’t pick. That’s fine.
Storage, Freezing, Reheating
- Room temp: Cover and store up to 3 days.
- Freeze: Wrap individually; freeze up to 2 months.
- Reheat: 10–15 seconds in the microwave brings back the softness.
- Lunchbox tip: Pack from frozen in the morning; it’s perfect by noon.
Tools that make it easy
- 6–8 cavity mini loaf pan or an 8-inch brownie pan
- Balloon whisk (one bowl, remember?)
- Small offset spatula for neat swirls (a butter knife works)
Troubleshooting (so you don’t guess)
- Dry or crumbly: Too much flour or over-baked. Next time, weigh flour (90 g) and pull at 25 minutes to check.
- Soggy middle: Oven runs cool or too much swirl. Bake 3–5 minutes longer; test the center, not the edge.
- Flat top: Old leaveners. Replace baking powder every 6–9 months
Make-Ahead for Gifting
Add a tiny tag: “Warm 15 seconds.” People will smile. Small things work.
Nutrition (estimate, per 1 of 10 mini loaves)
Calories ~165, Fat 8 g, Carbs 22 g, Protein 2 g.Values are approximate.
FAQ (targeted for search)
Can I use canned pumpkin pie filling?
No. It’s pre-sweetened and spiced. Use plain puree.
Oil or melted butter?
Oil gives a softer crumb and stays soft when chilled. Melted butter works, but the texture is a bit firmer.
Can I bake them as muffins?
Yes. Fill lined cups ¾ full. Bake for 18–22 minutes.
How do I get a taller rise?
Don’t over-mix. Start with a room-temp egg. Make sure baking powder is fresh.
Can I halve the sugar?
You can reduce by about 25% and keep good texture. The swirl relies on sugar, so keep that part.
Mini Pumpkin Bread with Cinnamon Swirl
A delightful and moist mini pumpkin bread recipe with a cinnamon swirl, perfect for embracing the cozy flavors of fall. Enjoy the warm, comforting aromas and delicious blend of pumpkin goodness and cinnamon sweetness.
Ingredients
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1 egg
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1/2 cup sugar
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1/4 cup brown sugar
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1/2 cup pumpkin puree
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1/4 cup oil
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1 tsp vanilla extract
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3/4 cup all-purpose flour
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1/2 tsp baking powder
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1/8 tsp baking soda
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1 1/2 tsp pumpkin pie spice
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1/4 tsp salt
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2-3 tbsp cinnamon sugar
Directions
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Preheat the oven to 350°F and grease a mini loaf or brownie pan.
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In a mixing bowl, whisk together egg, sugars, pumpkin puree, oil, and vanilla until smooth.
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Add flour, baking powder, baking soda, pumpkin pie spice, and salt to the wet ingredients. Mix gently until fully combined.
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Spoon the batter into prepared pans and top with cinnamon sugar. Swirl gently with a knife or toothpick.
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Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before slicing and serving warm.
