Mini Pumpkin Bread : there’s something undeniably cozy about the smell of pumpkin spice wafting through your kitchen. When paired with a sweet, slightly crunchy cinnamon swirl, it transforms your classic autumn loaf into something truly special. Mini pumpkin bread loaves are more than just adorable—they’re practical, giftable, and portion-perfect for small households or fall gatherings.

Whether you’re baking to impress guests or just satisfying your seasonal cravings, this easy-to-follow guide will walk you through making the best Mini Pumpkin Bread with Cinnamon Swirl. This recipe is moist, flavorful, and simple enough for beginner bakers to master.

Mini loaves are great for gifting, but they also bake faster and more evenly than large loaves. The star ingredient is 100% pumpkin puree, not to be confused with pumpkin pie filling. For consistent quality, many home bakers trust Libby’s® Pumpkin which ensures that your batter isn’t overly watery or bland. The warm swirl of cinnamon sugar creates a visually stunning and deliciously textured top—perfect for fall brunches or cozy mornings.

To enhance the classic fall flavors, this recipe relies on a well-balanced pumpkin pie spice blend. If you’re unsure what goes into a good spice mix, King Arthur Baking offers an excellent guide that breaks down cinnamon, nutmeg, cloves, ginger, and allspice ratios. Combined with brown sugar and a touch of vanilla, these spices help this bread stay moist and aromatic for days.

Why You’ll Love This Recipe

Small batch friendly – great for households of one or two
Moist texture with rich pumpkin flavor
Cinnamon sugar swirl adds a sweet crunch on top
Easily adaptable to muffins, brownie pans, or a full-sized loaf
Works beautifully with gluten-free flours
Ideal for holiday gifting or bake sales

Ingredients You’ll Need

½ cup pure pumpkin puree
1 large egg
½ cup granulated sugar
¼ cup packed brown sugar (light or dark)
¼ cup canola oil (or any neutral oil)
1 tsp vanilla extract
¾ cup all-purpose flour
½ tsp baking powder
⅛ tsp baking soda
1½ tsp pumpkin pie spice
¼ tsp salt
2–3 tbsp cinnamon sugar (¾ tsp cinnamon per tbsp sugar)

Kitchen Tools Required

Mini loaf pans or a brownie pan
Mixing bowls (one medium, one small)
Fine mesh strainer or sifter
Whisk or hand mixer
Parchment paper
Knife or toothpick for swirling

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Lightly grease mini loaf pans and line with parchment paper for easy removal.
In a mixing bowl, whisk together:
- Pumpkin puree
- Egg
- Granulated and brown sugars
- Oil and vanilla extract
Sift dry ingredients (flour, baking powder, baking soda, spice, salt) directly into the wet ingredients using a mesh strainer.
Gently whisk until smooth and no flour streaks remain.
Divide batter evenly into your prepared pans.
Sprinkle a generous amount of cinnamon sugar over each mini loaf.
Using a knife or toothpick, lightly swirl the cinnamon sugar across the top. Don’t overmix!
Bake for 28–30 minutes for mini loaves, or 20–23 minutes if using a brownie pan.
Cool in the pan for 10–15 minutes, then lift out using the parchment sling.

Expert Tips for Perfect Results

Don’t overmix your batter—just blend until smooth.
For a crunchier top, use coarse cane sugar in the cinnamon mix.
Make a double batch and freeze the extras.
If using a full loaf pan, bake for 50–55 minutes and check with a toothpick.
Want more spice? Add ½ tsp extra cinnamon to the batter.

Creative Variations to Try

Add chocolate chips or chopped pecans to the batter.
Top with streusel crumble for added texture.
Mix in shredded coconut or dried cranberries for a holiday twist.
Make it gluten-free using almond flour or a GF 1-to-1 baking blend.
Try baking in muffin tins for grab-and-go treats.

How to Store & Freeze

Store mini loaves at room temperature in an airtight container for up to 5 days.
Wrap tightly in plastic wrap and place in a freezer-safe bag to freeze for up to 3 months.
Thaw at room temperature, then warm briefly in the oven or microwave for fresh-baked taste.

Serving Suggestions

Serve warm with a pat of butter or cream cheese.
Pair with a homemade pumpkin chai latte or spiced tea.
Perfect addition to fall brunch boards, dessert tables, or afternoon snacks.
Wrap in twine with a handwritten tag for a thoughtful fall gift.

Frequently Asked Questions (FAQs)

Can I use muffin tins instead of mini loaf pans?
Absolutely! This recipe makes 5–6 standard muffins. Bake for 20–23 minutes.

How do I keep my pumpkin bread moist?
Use pure pumpkin puree, not pie filling. The combination of brown sugar and oil also helps retain moisture.

Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s well-puréed and drained. Canned puree is more consistent.

Can I make it gluten-free?
Yes! Substitute with almond flour or a certified gluten-free flour blend.

How do I swirl the cinnamon without mixing it in completely?
Just lightly drag a toothpick across the top layer after sprinkling the cinnamon sugar—no need to go deep into the batter.

Can I freeze the bread?
Yes, wrap tightly after cooling and freeze for up to 3 months. Thaw before serving.

Can I use other oils like coconut or olive oil?
Yes, though coconut oil may solidify in cooler batter—warm it slightly first.

Is pumpkin pie filling the same as pumpkin puree?
No! Pumpkin pie filling has added sugar and spices. Use 100% pumpkin puree.

Nutritional Snapshot (Per Serving)

Calories: ~276
Carbs: 44g
Protein: 3g
Fat: 10g
Sugar: 30g
Fiber: 1g
Vitamin A: 3200+ IU

Final Thoughts

There’s nothing quite like mini pumpkin bread with cinnamon swirl to capture the essence of fall. It’s quick, forgiving, and infinitely customizable—perfect for weekend baking or last-minute gifts. Whether you enjoy it warm with coffee or wrap it up for friends, this recipe brings all the seasonal magic in every slice.

Want to explore more ways to bake with your leftover pumpkin puree? Try it in pumpkin cookies, mini pumpkin cheesecakes, or even a pumpkin chai cinnamon roll. With this recipe as your base, fall baking just got a whole lot cozier.