Cinnamon Swirl Pumpkin Bread Mini Loaves: Bake Sale GOLD!
Mini pumpkin loaves with a rich cinnamon swirl — irresistibly moist, visually stunning, and perfect for bake sales or cozy fall mornings. Individually portioned and bursting with warm spice!
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- 6 mini loaf pans approximately 5x3 inches
- Spatula
- toothpick or knife for swirling
- cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree (not pie filling)
- ¼ cup granulated sugar (for swirl)
- 2 tbsp all-purpose flour (for swirl)
- 2 tsp ground cinnamon (for swirl)
- 2 tbsp unsalted butter, softened (for swirl)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour six mini loaf pans or spray with baking spray.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
- Add wet ingredients to dry and mix until just combined. Stir in pumpkin puree until evenly distributed.
- In a small bowl, make cinnamon swirl: combine sugar, flour, cinnamon, and softened butter. Mix until crumbly.
- Fill each loaf pan 1/3 full with batter. Add a layer of cinnamon swirl. Top with more batter until 2/3 full. Sprinkle remaining swirl mixture on top.
- Use a knife or toothpick to swirl cinnamon mixture gently through batter.
- Bake for 25–30 minutes, or until a skewer inserted in center comes out clean.
- Cool loaves in pans for 10 minutes, then transfer to wire rack to cool completely.
- Wrap each loaf in cellophane and tie with ribbon if gifting or selling.
Notes
Make ahead and wrap for gifts or bake sales. You can double the swirl for extra cinnamon punch or try swirling in cream cheese filling or chocolate for fun variations.