Mini Pumpkin Bread with Cinnamon Swirl Recipe
If you’re searching for a delightfully cozy treat to liven up your breakfast, snack time, or a fall brunch, look no further than Mini Pumpkin Bread with Cinnamon Swirl. Imagine a soft, moist pumpkin bread, perfectly portioned and swirled with ribbons of sweet cinnamon for that irresistible marbled look and flavor. Whether you’re prepping for holiday guests or simply craving a little bite of autumn any time of year, these mini loaves are pure comfort in every bite. Let’s jump into the simple joy of making them at home!
Ingredients You’ll Need
The lovely thing about this recipe is how it relies on pantry staples that work together to create a soft, spiced bread with a gorgeous, aromatic swirl. Each ingredient is important, bringing its own magic to your Mini Pumpkin Bread with Cinnamon Swirl.
- All-purpose flour: The classic backbone for the bread, providing structure and tenderness.
- Baking soda: Helps the mini loaves rise and stay fluffy.
- Baking powder: Adds just the right touch of extra lift for a light crumb.
- Salt: Brightens up all those warm flavors and keeps the sweetness in balance.
- Ground cinnamon: The star spice in both the batter and the swirl, lending warmth and spice.
- Ground nutmeg: Adds a cozy depth to every bite, complementing the pumpkin perfectly.
- Ground ginger: A hint of gentle zing that makes the spice blend sing.
- Canned pumpkin puree: The heart of the bread, ensuring moistness and that gorgeous orange hue.
- Vegetable oil: Keeps the mini breads incredibly moist and tender.
- Granulated sugar: Adds classic sweetness and structure to the batter.
- Large eggs: Bind everything together and add rich moisture.
- Vanilla extract: Weaves in a touch of aromatic sweetness.
- Brown sugar: Key for the cinnamon swirl, it melts for an irresistible ribbon of caramel-like flavor inside.
- Ground cinnamon (for swirl): Doubles down on the flavor, giving you a striking cinnamon marbling.
How to Make Mini Pumpkin Bread with Cinnamon Swirl
Step 1: Prep the Oven and Pans
Start by preheating your oven to 350°F (175°C) so it’s ready when you are. Give your mini muffin tin or mini loaf pans a good grease to ensure your Mini Pumpkin Bread with Cinnamon Swirl pops out beautifully once baked—there’s nothing sadder than losing that perfect swirl to a sticky pan.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This simple step evenly disperses the leavening and spices, ensuring the flavors are balanced and each mini loaf rises perfectly. Plus, that heavenly spice aroma starts right here!
Step 3: Make the Pumpkin Batter
Grab a separate large bowl and blend together the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Beat until smooth—your batter should look creamy and sunny. This is where the moisture magic happens, ensuring every bite of your Mini Pumpkin Bread with Cinnamon Swirl is soft and rich.
Step 4: Combine Wet and Dry Ingredients
Add the dry mixture to your wet mixture gradually, stirring just until everything is combined. Try not to overmix—this keeps the crumb tender and prevents your bread from turning out tough. The result should be a thick, fragrant batter you can’t wait to bake.
Step 5: Make the Cinnamon Swirl
In a small bowl, mix together brown sugar and cinnamon for your swirl. This duo melts into candy-like pockets during baking, making every mini loaf a little adventure of sweet cinnamon discovery.
Step 6: Layer and Swirl
Spoon half your pumpkin batter into the prepared pans, spreading it evenly. Sprinkle most of the cinnamon sugar mixture over the top, then dollop on the remaining batter. Use a knife or skewer to gently swirl the cinnamon sugar through the layers, creating lovely, marbled ribbons throughout each loaf.
Step 7: Bake to Pumpkin-Perfect
Slide your pans into the oven and bake for 20-25 minutes. When a toothpick poked into the center comes out clean, your mini loaves are ready. Let them cool in the pan for a few minutes before transferring to a wire rack—and try to resist sneaking a bite while they’re still warm!
How to Serve Mini Pumpkin Bread with Cinnamon Swirl
Garnishes
Sprinkle extra cinnamon sugar on top before serving for a little sparkle and crunch, or dust with powdered sugar for a delicate, bakery-style finish. A pat of soft butter melting over a warm slice sends these treats over the top.
Side Dishes
Pair your Mini Pumpkin Bread with Cinnamon Swirl with a rich cup of coffee or tea, a bowl of Greek yogurt, or even fresh fruit for a well-rounded breakfast. They’re especially delicious with a dollop of whipped cream or vanilla yogurt for an after-dinner treat.
Creative Ways to Present
Arrange the mini loaves on a rustic wooden board or tiered cake stand for brunch. Wrap individual pieces in parchment and tie with twine for gift-giving during the holidays. You can even slice and tuck them into lunchboxes or picnic baskets for a portable seasonal snack.
Make Ahead and Storage
Storing Leftovers
Mini Pumpkin Bread with Cinnamon Swirl stores wonderfully. Keep leftovers tightly covered at room temperature for up to three days—they stay moist, thanks to the pumpkin and oil in the recipe.
Freezing
To freeze, wrap each mini loaf or muffin individually in plastic wrap, then stash them together in a freezer-safe bag. They’ll taste freshly baked for up to two months—just thaw on the counter or warm gently before eating.
Reheating
Enjoy your pumpkin bread warm by popping individual loaves in the microwave for about 10-15 seconds. For a slightly crispy edge, heat in a toaster oven for a couple of minutes.
FAQs
Can I add nuts or chocolate chips to the batter?
Absolutely! Fold in up to 1/2 cup of chopped walnuts, pecans, or chocolate chips to the batter just before baking for extra crunch or decadence in your Mini Pumpkin Bread with Cinnamon Swirl.
Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works beautifully. Just make sure it’s well-drained and not too watery so your bread stays perfectly moist but not soggy.
Can I bake these in a standard loaf pan?
If you’d prefer one big loaf, simply double the recipe and bake in a standard loaf pan for 50-60 minutes. You’ll still get all the delightful cinnamon swirl drama, just in a larger slice!
Is this recipe easily made dairy-free or vegan?
To make Mini Pumpkin Bread with Cinnamon Swirl dairy-free, simply use a plant-based oil as usual and swap the eggs for flax eggs or your favorite egg substitute. The bread remains tender and flavorful!
How can I keep the cinnamon swirl from sinking?
Sprinkling the cinnamon sugar swirl just on top of the first batter layer (not mixed in) and using thick pumpkin batter helps the swirl stay nicely marbled rather than sinking to the bottom.
Final Thoughts
If you’re looking for a crowd-pleasing fall treat that’s easy, irresistible, and full of cozy flavor, Mini Pumpkin Bread with Cinnamon Swirl is the recipe to try. Every bite is a swirl of sweet spice and pumpkin goodness—bake up a batch and share the warmth with your family and friends!
Print
Mini Pumpkin Bread with Cinnamon Swirl Recipe
- Total Time: 40 minutes
- Yield: 24 mini loaves or muffins 1x
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with these delightful Mini Pumpkin Bread with Cinnamon Swirl. These mini loaves are moist, fragrant with spices, and have a sweet cinnamon swirl running through them.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients:
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Swirl:
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease mini muffin tin or mini loaf pans.
- Mix Dry Ingredients: In a bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Prepare Wet Ingredients: In another bowl, beat together pumpkin puree, oil, sugar, eggs, and vanilla until smooth.
- Combine Wet and Dry: Gradually add dry ingredients to wet, mixing until just combined.
- Make Cinnamon Swirl: Mix brown sugar and cinnamon in a small bowl.
- Assemble: Spoon half the batter into pans, sprinkle cinnamon sugar, add remaining batter, swirl with a knife.
- Bake: Bake for 20-25 minutes until a toothpick comes out clean. Cool before removing from pans.
Notes
- For larger loaves, double the recipe and bake in standard loaf pans for 50-60 minutes.
- Add chopped nuts or chocolate chips for extra texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf or muffin
- Calories: 140
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
