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Cinnamon swirl pumpkin bread mini loaves, ready to eat.

Cinnamon Swirl Pumpkin Bread Mini Loaves

Amelia
These Cinnamon Swirl Pumpkin Bread Mini Loaves are the perfect fall treat, offering a moist and flavorful pumpkin bread base elevated with a generous swirl of cinnamon sugar. Baked into adorable mini loaves, they're ideal for gifts, party favors, or a delightful indulgence with your morning coffee.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Servings 6
Calories 300 kcal

Equipment

  • 6 mini loaf pans (approximately 5.75 x 3.25 x 2.25 inches)
  • Large bowl
  • Medium bowl
  • Small bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • cooling rack
  • Oven
  • Knife or skewer

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar for swirl
  • 1 tablespoon ground cinnamon for swirl

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour six mini loaf pans.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  • In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil.
  • Add the eggs one at a time, whisking well after each addition.
  • Whisk in the pumpkin puree and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • In a small bowl, combine the granulated sugar and cinnamon for the swirl.
  • Pour half of the pumpkin bread batter into the prepared mini loaf pans, dividing evenly.
  • Sprinkle half of the cinnamon sugar mixture evenly over the batter in each pan.
  • Pour the remaining pumpkin bread batter over the cinnamon sugar layer, dividing evenly.
  • Sprinkle the remaining cinnamon sugar mixture evenly over the top of the batter in each pan.
  • Use a knife or skewer to swirl the cinnamon sugar mixture into the batter.
  • Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  • Let the mini loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  • Enjoy!

Notes

For best results, measure flour accurately by spooning it into the measuring cup and leveling it off. Avoid overmixing the batter to prevent a tough bread. Store the cooled mini loaves in an airtight container at room temperature for 1-2 days, or freeze for up to 2-3 months. To add a twist, consider incorporating chocolate chips, nuts, or dried cranberries into the batter. A maple glaze drizzled over the cooled loaves enhances the flavor.