Simple Mini Pumpkin Bread with Cinnamon Swirl

If you ask me, mini loaves are the perfect way to bake.

These little pumpkin breads with cinnamon swirl make a cozy fall treat that’s packed with warm spices and sweet flavor. Soft pumpkin bread pairs with a ribbon of cinnamon sugar that runs right through the middle.

They’re baked in mini loaf pans that give you perfect individual portions and make great gifts for neighbors. A touch of vanilla and nutmeg help the whole thing come together.

It’s a comforting recipe that fills your kitchen with the smell of autumn, perfect for weekend baking.

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Can I Use Pumpkin Pie Filling Instead of Plain Pumpkin Puree?

For this recipe, it’s important to use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar, spices, and sometimes thickeners, which would throw off the balance of sweetness, moisture, and spice in the batter.

Because this recipe is carefully measured with its own sugar levels and pumpkin pie spice, using pie filling can make the bread overly sweet, too wet, or overly spiced, and it may not bake through properly.

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Ingredient Alternatives

• Pure canned pumpkin: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you don’t have canned pumpkin, you can use the same amount of mashed sweet potato or butternut squash puree.
• Canola oil: Any neutral oil works here – vegetable oil, melted coconut oil (cooled slightly), or even melted butter. If using butter, let it cool a bit so it doesn’t cook the egg.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves or allspice.
• Brown sugar: You can use all granulated sugar if that’s what you have – just increase it to 3/4 cup total. The bread will be slightly less moist but still tasty.
• All-purpose flour: Whole wheat flour can replace up to half the all-purpose flour for a heartier texture. You might need to add an extra tablespoon of liquid if the batter seems too thick.
• Egg: For egg-free baking, try 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes first).

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How to Store

Keep Fresh: Your mini pumpkin bread will stay moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 4 days. The cinnamon swirl actually gets even more flavorful after a day or two, so don’t worry if you can’t finish them right away!

Freeze: These little loaves freeze really well for up to 3 months. Wrap each one individually in plastic wrap, then place them all in a freezer bag. This way you can grab just one or two whenever you’re craving that cozy pumpkin spice flavor.

Thaw: When you want to enjoy your frozen mini pumpkin bread, just leave it on the counter for about an hour to thaw completely. If you’re impatient like me, you can pop it in the microwave for 20-30 seconds to warm it up and make it taste freshly baked again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 7-9 g
• Fat: 28-32 g
• Carbohydrates: 145-160 g

Ingredients

For the pumpkin batter:

• 1 large egg
• 1/2 cup white sugar
• 1/4 cup light or dark brown sugar
• 1/2 cup canned pumpkin puree
• 1/4 cup neutral oil (such as canola)
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt

For the topping:

• 2 to 3 tbsp cinnamon-sugar mixture (use 3/4 tsp ground cinnamon per 1 tbsp sugar)

Step 1: Prepare the Baking Pan and Preheat the Oven

Preheat your oven to 350°F (175°C) and adjust the rack to the middle position.

If using mini loaf pans, lightly grease them and line with parchment paper, leaving some overhang to use as handles for removing the bread later.

For a brownie pan, line five of the wells with 1-inch strips of parchment that also hang over the sides.

This ensures easy removal and helps prevent sticking.

Step 2: Mix the Wet Ingredients

• 1 large egg
• 1/2 cup white sugar
• 1/4 cup light or dark brown sugar
• 1/2 cup canned pumpkin puree
• 1/4 cup neutral oil (such as canola)
• 1 tsp vanilla extract

In a medium mixing bowl, whisk together the egg, white sugar, brown sugar, pumpkin puree, neutral oil, and vanilla extract until the mixture is smooth and well combined.

Make sure there are no lumps from the pumpkin or sugars.

Step 3: Incorporate Dry Ingredients

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt

Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the bowl with the wet ingredients.

Use a fine mesh strainer or simply sprinkle the dry ingredients evenly across the top, then whisk everything together until just combined and no dry streaks remain.

Be careful not to overmix, as that can make the bread tough.

I like to sift the dry ingredients right over the bowl for a lighter texture in the finished bread.

Step 4: Fill Pans and Add Cinnamon Sugar Topping

• batter from Step 3
• 2 to 3 tbsp cinnamon-sugar mixture (use 3/4 tsp ground cinnamon per 1 tbsp sugar)

Evenly scoop the prepared batter into your lined and prepared baking pan(s).

Generously spoon the cinnamon-sugar mixture over the top of the batter in each pan.

Use a toothpick or knife to gently swirl the cinnamon sugar into the surface of the batter.

This will give a lovely marbled effect and add a delicious sugary crunch on top.

Step 5: Bake and Cool the Pumpkin Bread

Bake in the preheated oven—20 to 23 minutes if using a brownie pan, or 28 to 30 minutes for mini loaf pans.

The bread is ready when a toothpick inserted in the center comes out mostly clean.

Let the bread cool in the pan on a wire rack for 10 to 15 minutes.

After that, use the parchment sling to carefully lift the bread out of the pan(s) and let it cool completely on the wire rack before slicing.

I find waiting until it’s completely cool makes cleaner slices and the flavor develops nicely.

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Simple Mini Pumpkin Bread with Cinnamon Swirl

Delicious Simple Mini Pumpkin Bread with Cinnamon Swirl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 28 minutes mins

Total Time 42 minutes mins

Servings 4

Calories 900 kcal

Ingredients

  

For the pumpkin batter:

• 1 large egg
• 1/2 cup white sugar
• 1/4 cup light or dark brown sugar
• 1/2 cup canned pumpkin puree
• 1/4 cup neutral oil (such as canola)
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt

For the topping:

• 2 to 3 tbsp cinnamon-sugar mixture (use 3/4 tsp ground cinnamon per 1 tbsp sugar)

Instructions

 

• Preheat your oven to 350°F (175°C) and adjust the rack to the middle position. If using mini loaf pans, lightly grease them and line with parchment paper, leaving some overhang to use as handles for removing the bread later. For a brownie pan, line five of the wells with 1-inch strips of parchment that also hang over the sides. This ensures easy removal and helps prevent sticking.
• In a medium mixing bowl, whisk together the egg, white sugar, brown sugar, pumpkin puree, neutral oil, and vanilla extract until the mixture is smooth and well combined. Make sure there are no lumps from the pumpkin or sugars.
• Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the bowl with the wet ingredients. Use a fine mesh strainer or simply sprinkle the dry ingredients evenly across the top, then whisk everything together until just combined and no dry streaks remain. Be careful not to overmix, as that can make the bread tough. I like to sift the dry ingredients right over the bowl for a lighter texture in the finished bread.
• Evenly scoop the prepared batter into your lined and prepared baking pan(s). Generously spoon the cinnamon-sugar mixture over the top of the batter in each pan. Use a toothpick or knife to gently swirl the cinnamon sugar into the surface of the batter. This will give a lovely marbled effect and add a delicious sugary crunch on top.
• Bake in the preheated oven—20 to 23 minutes if using a brownie pan, or 28 to 30 minutes for mini loaf pans. The bread is ready when a toothpick inserted in the center comes out mostly clean. Let the bread cool in the pan on a wire rack for 10 to 15 minutes. After that, use the parchment sling to carefully lift the bread out of the pan(s) and let it cool completely on the wire rack before slicing. I find waiting until it’s completely cool makes cleaner slices and the flavor develops nicely.