Get ready to fall in love with baking all over again with these Cinnamon Swirl Pumpkin Bread Minis! Each bite brings the best of autumn right to your kitchen: soft, moist pumpkin bread swirled with gooey cinnamon sugar, and just the right amount of spice. Whether you want a breakfast treat to brighten a chilly morning or a thoughtful homemade gift, this recipe promises warm, fragrant loaves that are impossible to resist.

Cinnamon Swirl Pumpkin Bread Minis Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with pantry staples and a handful of cozy spices that bring out the best in pumpkin bread. Every ingredient plays an important role in creating the irresistible texture and layers of flavor that make Cinnamon Swirl Pumpkin Bread Minis a must-bake.

All-purpose flour: The foundation for a tender crumb, giving structure without weighing the minis down.
Baking soda: Helps the bread rise beautifully for a light yet moist texture.
Salt: Balances the sweetness and deepens the flavor of the spices.
Ground cinnamon: Provides warmth throughout the bread and extra oomph in the swirl.
Ground nutmeg: Adds a nutty, aromatic depth that’s classic in pumpkin treats.
Ground ginger: Brings a gentle zing that highlights the other spices.
Ground cloves: Offers a bold undertone that makes each bite fragrant and memorable.
Pumpkin purée: The star of the show, lending color, moisture, and seasonal richness.
Vegetable oil: Keeps the loaves soft and moist for days, and is simple to mix in.
Granulated sugar: Sweetens the bread and helps with structure.
Brown sugar: Adds a hint of caramel flavor and helps make the cinnamon swirl gooey.
Eggs: Bind the ingredients together, giving the perfect bite every time.
Vanilla extract: Rounds out the flavors with a smooth, comforting note.
For the cinnamon swirl: A magical mix of brown sugar and cinnamon for that signature marbled look and sweet cinnamon pocket in every loaf.

How to Make Cinnamon Swirl Pumpkin Bread Minis

Step 1: Prep Your Pans and Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Grab a mini loaf pan that holds 4 to 6 loaves and give each cavity a light coating of cooking spray or a bit of softened butter. There’s nothing worse than a gorgeous mini loaf that won’t pop out—greasing the pans is your secret weapon!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures that the baking soda and spices are evenly distributed, guaranteeing every bite of your Cinnamon Swirl Pumpkin Bread Minis is perfectly seasoned.

Step 3: Combine Wet Ingredients

In a separate large bowl, whisk together the pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. This rich mixture will keep your bread moist and highlight all those cozy pumpkin flavors.

Step 4: Bring It All Together

Gradually add the dry ingredients into the wet mixture, stirring just until combined. Try not to overmix; stopping once you don’t see any more streaks of flour is key to a soft, tender crumb in your mini loaves.

Step 5: Make the Cinnamon Swirl Mixture

In a small bowl, stir together the brown sugar and ground cinnamon for the swirl. This easy step will make your bread not just beautiful, but irresistibly fragrant and marbled with gooey cinnamon goodness.

Step 6: Assemble the Mini Loaves

Spoon batter into each mini loaf well until they’re about halfway full. Sprinkle a heaping teaspoon of your cinnamon sugar mixture over the batter in each cavity, then add the remaining batter on top. Grab a toothpick or butter knife and gently swirl the layers together for that signature marbled effect.

Step 7: Bake and Cool

Transfer your pans to the oven and bake for 28 to 32 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean or just slightly moist. Let them cool in the pans for about 10 minutes, then carefully turn them onto a wire rack to finish cooling. The hardest part is waiting!

How to Serve Cinnamon Swirl Pumpkin Bread Minis

Garnishes

You can keep it simple with a dusting of powdered sugar, or go all out with a sweet vanilla glaze for a bakery-style finish. Chopped pecans or walnuts also make a lovely (and tasty) garnish, adding a bit of crunch to these soft little loaves.

Side Dishes

Pair your Cinnamon Swirl Pumpkin Bread Minis with a mug of hot coffee, chai, or even a pumpkin spice latte to set the mood for a cozy morning. For brunch, they’re delicious alongside fruit salad or scrambled eggs, adding a sweet touch to any spread.

Creative Ways to Present

These minis are made for sharing! Wrap each loaf in parchment and tie with rustic twine for a charming homemade gift. Display them in a basket lined with a pretty napkin, or arrange on a fancy platter for a centerpiece everyone will be talking about.

Make Ahead and Storage

Storing Leftovers

Leftover Cinnamon Swirl Pumpkin Bread Minis stay super moist—just let them cool completely before wrapping them tightly in plastic or storing in an airtight container at room temperature for up to three days. Their flavor actually deepens overnight, making them ideal for prepping ahead!

Freezing

These mini loaves are freezer-friendly! Once completely cool, wrap each loaf individually in plastic wrap and again in foil, before popping them in a freezer-safe bag. They’ll keep beautifully for up to three months; just thaw at room temperature and enjoy.

Reheating

To bring your loaves back to warm, bakery-fresh perfection, pop them in a 300°F (150°C) oven for about 10 minutes or simply microwave for 20 seconds. If you’re adding a glaze, wait until after reheating to drizzle, so it stays glossy and delicious.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Just make sure your homemade purée is as smooth as possible and not too watery. If it’s on the looser side, drain it slightly before measuring to ensure your Cinnamon Swirl Pumpkin Bread Minis bake up just right.

What’s the best way to swirl the cinnamon sugar mixture?

A simple toothpick or thin butter knife works perfectly. Insert it into the batter and gently make figure-eight patterns or zig-zags. You want visible cinnamon ribbons but don’t over-swish, or you’ll lose the lovely layers.

Can I add extras like nuts or chocolate chips?

Definitely! Fold up to half a cup of chopped pecans, walnuts, or mini chocolate chips into the batter after mixing the wet and dry ingredients. These little touches add extra texture and flavor.

What if I don’t have a mini loaf pan?

If you don’t have mini loaf pans, you can use a muffin tin instead! Just adjust the baking time to around 18 to 22 minutes, checking doneness with a toothpick. You’ll still enjoy all the deliciousness in a new shape.

Is there a dairy-free option for this recipe?

Yes! The recipe as written is already dairy-free thanks to the use of oil instead of butter. Just double-check any glazes or additions you may want to add.

Final Thoughts

Whether you’re baking for your family, your friends, or simply to treat yourself, Cinnamon Swirl Pumpkin Bread Minis deliver warmth, comfort, and a little magic in every bite. Once you see how easy and rewarding these are to make, you might find yourself reaching for this recipe all season long!

Cinnamon Swirl Pumpkin Bread Minis Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 45 minutes
Yield: 4–6 mini loaves 1x
Diet: Vegetarian

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Description

Delight in the cozy flavors of fall with these Cinnamon Swirl Pumpkin Bread Minis. These moist and tender mini loaves are infused with pumpkin spice and a sweet cinnamon swirl, making them perfect for breakfast or a snack. Easy to make and even easier to enjoy!

Ingredients

Scale

Main Bread:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin purée
1/2 cup vegetable oil
2/3 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 teaspoon vanilla extract

For the cinnamon swirl:

1/3 cup brown sugar
1 teaspoon ground cinnamon

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Instructions

Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a mini loaf pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and spices.
Combine wet ingredients: In a large bowl, whisk pumpkin purée, oil, sugars, eggs, and vanilla until smooth.
Combine dry and wet ingredients: Gradually add dry ingredients to wet, mixing just until combined.
Prepare cinnamon swirl: Mix brown sugar and cinnamon in a small bowl.
Assemble and bake: Fill mini loaf pans, layering batter and cinnamon sugar. Swirl with a toothpick. Bake for 28–32 minutes.
Cool and serve: Let loaves cool in pans before transferring to a wire rack.

Notes

These mini loaves freeze well and are great for gifting.
Customize with nuts or chocolate chips for added texture.
Create a glaze by mixing powdered sugar with milk and drizzling over cooled loaves.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American