Name: Cinnamon Swirl Pumpkin Bread Mini Loaves
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp ground cloves (optional); 1 cup canned pumpkin puree; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1/2 cup vegetable oil or melted coconut oil; 1/4 cup milk (dairy or non-dairy); 1 tsp vanilla extract; 1/4 cup brown sugar; 1 tsp ground cinnamon

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Cinnamon Swirl Pumpkin Bread Mini Loaves are moist, spiced, and filled with a sweet cinnamon sugar swirl that takes classic pumpkin bread to the next level. These little loaves are ideal for sharing, gifting, or freezing—and they fill my kitchen with the most comforting fall aroma.

Cinnamon Swirl Pumpkin Bread Mini Loaves

Why I Love This Recipe

I love how these mini pumpkin loaves come out incredibly moist and tender every time. The cinnamon swirl running through the center gives each bite a delicious burst of sweetness and spice. They bake faster than a full loaf, making them perfect when I want a quicker result or multiple portions. Plus, I enjoy giving them as edible gifts during the holidays—they wrap up beautifully and always bring a smile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves (optional for extra spice)
Canned pumpkin puree (not pumpkin pie filling)
Granulated sugar
Brown sugar
Eggs
Vegetable oil or melted coconut oil
Milk (dairy or non-dairy)
Vanilla extract

For the cinnamon swirl:

Brown sugar
Ground cinnamon

Directions

I preheat the oven to 350°F (175°C) and lightly grease or line 4 mini loaf pans.
In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, and spices.
In a large bowl, I combine the pumpkin puree, both sugars, eggs, oil, milk, and vanilla. I whisk until smooth.
I gently fold the dry ingredients into the wet mixture until just combined—being careful not to overmix.
In a small bowl, I mix together the brown sugar and cinnamon for the swirl.
I fill each mini loaf pan halfway with batter, sprinkle a generous layer of cinnamon sugar in the middle, then top with the remaining batter.
I swirl the batter gently with a knife or skewer, then add any extra cinnamon sugar on top if I like a crisp crust.
I bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
I allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 4 mini loaves.
Prep time: 15 minutes
Bake time: 30 minutes
Cooling time: 20 minutes
Total time: Approximately 1 hour 5 minutes

Variations

I sometimes add chopped walnuts or pecans to the batter for a bit of crunch.
For extra decadence, I drizzle a simple glaze made of powdered sugar and milk over the top once cooled.
I like to fold in chocolate chips for a pumpkin-chocolate combo that’s always a hit.
To make them dairy-free, I use almond or oat milk and ensure my sugar and mix-ins are dairy-free as well.
I swap out the cinnamon swirl for a cream cheese swirl when I want something a little more indulgent.

Storage/Reheating

I store the mini loaves in an airtight container at room temperature for up to 3 days. For longer storage, I wrap each loaf tightly in plastic wrap and freeze for up to 2 months. When I want to enjoy one, I let it thaw at room temperature or microwave it for about 20–30 seconds. A quick warm-up brings back the fresh-from-the-oven feel.

FAQs

Can I make this in a regular loaf pan?

Yes, I can pour all the batter into a standard loaf pan and adjust the baking time to 50–60 minutes. I always check with a toothpick for doneness.

Can I use homemade pumpkin puree?

Absolutely. I just make sure it’s thick and not watery, as too much moisture can make the bread soggy.

How do I prevent the cinnamon swirl from sinking?

I pour the batter in layers and avoid pressing the swirl mixture down too much. A light swirl with a skewer helps it stay evenly distributed.

Are these mini loaves good for gifting?

Definitely. I wrap them in parchment or place them in clear treat bags with a ribbon for an easy and thoughtful seasonal gift.

Can I make this recipe gluten-free?

Yes, I use a 1:1 gluten-free flour blend. The texture is still moist and delicious, especially with the pumpkin base.

Cinnamon Swirl Pumpkin Bread Mini Loaves

Conclusion

Cinnamon Swirl Pumpkin Bread Mini Loaves are everything I love about fall baking—warm spices, soft texture, and a cozy swirl of cinnamon sweetness in every bite. Whether I’m making them for a gathering, gifting to friends, or freezing for later, these little loaves are as practical as they are irresistible. It’s one of those recipes I come back to every autumn.

Cinnamon Swirl Pumpkin Bread Mini Loaves

Why I Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating