Description
Cinnamon Swirl Pumpkin Bread Mini Loaves are moist, spiced treats with a sweet cinnamon sugar swirl, perfect for gifting, snacking, or freezing during the fall season.
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
For the cinnamon swirl:
1/4 cup brown sugar
1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease or line 4 mini loaf pans.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In a large bowl, whisk pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.
- Gently fold dry ingredients into wet until just combined—do not overmix.
- Mix the brown sugar and cinnamon for the swirl in a small bowl.
- Fill each loaf pan halfway with batter, add a layer of cinnamon sugar, then top with remaining batter.
- Swirl gently with a knife or skewer and sprinkle extra cinnamon sugar on top if desired.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool loaves in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add chopped nuts like walnuts or pecans for crunch.
Top with a powdered sugar glaze for extra sweetness.
Fold in chocolate chips for a pumpkin-chocolate twist.
Use dairy-free milk and ingredients for a dairy-free version.
Substitute the cinnamon swirl with a cream cheese swirl for indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
