Cinnamon Swirl Pumpkin Bread Mini Loaves
These adorable Cinnamon Swirl Pumpkin Bread Mini Loaves combine deep pumpkin flavor with warm autumn spices and gorgeous ribbons of sweet cinnamon sugar swirled throughout. The mini loaf format means everyone gets their own perfectly portioned bread, and they bake in just 25 minutes for a quick and impressive fall treat.
Equipment
- Mini loaf pan 5.75" x 3.25" size, makes 4-5 loaves
- Two large mixing bowls
- Small bowl For cinnamon swirl mixture
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Toothpick or butter knife For swirling
- Wire cooling rack
- Parchment paper Optional, for easy removal
Ingredients
For the Pumpkin Bread
- 1 ¾ cups all-purpose flour 220g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree 245g, pure pumpkin not pumpkin pie filling
- ½ cup granulated sugar 100g
- ½ cup light brown sugar 100g, packed
- ½ cup vegetable oil 120ml, or canola oil
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- ⅓ cup granulated sugar 65g
- 1 tablespoon ground cinnamon
- 1 teaspoon all-purpose flour Helps swirl hold its shape
Instructions
- Preheat oven to 350°F (175°C). Grease mini loaf pans and optionally line with parchment paper strips for easy removal.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- In a small bowl, combine ⅓ cup sugar, 1 tablespoon cinnamon, and 1 teaspoon flour. Mix with a fork until no clumps remain and set aside.
- In another large bowl, whisk together pumpkin puree, both sugars, and oil until smooth. Add eggs one at a time, whisking well after each, then stir in vanilla.
- Pour wet ingredients into dry ingredients and gently fold with a rubber spatula just until no flour streaks remain. Do not overmix; batter should be thick and slightly lumpy.
- Spoon ⅓ of batter into each pan and sprinkle with 1 tablespoon cinnamon mixture. Add remaining batter, top with more cinnamon sugar, then swirl gently with a toothpick in an S or figure-8 pattern.
- Bake for 23-28 minutes until tops spring back when touched and a toothpick inserted in center comes out clean or with moist crumbs. Tops should be golden brown.
- Cool in pans for 10-15 minutes, then remove using parchment slings or by running a knife around edges. Cool completely on wire rack before slicing, about 30-45 minutes.
Notes
- Make sure to use pure pumpkin puree, not pumpkin pie filling which contains added spices and sugar.
- The small amount of flour in the cinnamon swirl mixture is crucial - it helps the swirl maintain distinct ribbons instead of melting into the batter.
- Don't overmix the batter. Mix just until dry ingredients are incorporated to ensure tender, moist bread.
- Room temperature eggs incorporate more easily and create a smoother batter.
- Swirl gently when creating the pattern on top. Aggressive swirling will blend the layers together instead of creating distinct ribbons.
- Start checking for doneness at 23 minutes as oven temperatures vary. Loaves can go from perfect to overdone quickly.
- Store cooled loaves in an airtight container at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- This recipe can be baked in a 9x5-inch loaf pan (55-65 minutes), as 10-12 muffins (18-20 minutes), or in other mini loaf sizes - adjust time accordingly.
- Substitute 2 teaspoons pumpkin pie spice for the individual spices (cinnamon, nutmeg, cloves, ginger) if preferred.
- For gifting, wrap cooled loaves in parchment paper and tie with kitchen twine for beautiful presentation.
Nutrition
Serving: 1mini loafCalories: 385kcalCarbohydrates: 58gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 320mgPotassium: 180mgFiber: 2gSugar: 35gVitamin A: 110IUVitamin C: 2mgCalcium: 6mgIron: 12mg
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