Cinnamon Swirl Pumpkin Bread Mini

Pumpkin season is all about warm spices, cozy kitchens, and irresistible baked goods. If you’re a fan of classic pumpkin bread but want something cute, portion-controlled, and even more indulgent—meet your new favorite: Cinnamon Swirl Pumpkin Bread Mini. These mini loaves deliver all the comfort of traditional pumpkin bread, but with a sweet cinnamon-sugar swirl in every bite.

Why You’ll Love These Cinnamon Swirl Pumpkin Bread Minis

Bite-Sized, Big on Flavor

The charm of these mini loaves goes beyond their size. Each one is loaded with:

• Real pumpkin puree

• Warm spices like cinnamon, nutmeg, and ginger

• A gooey cinnamon-sugar swirl in the center and top

• A tender crumb that stays moist for days

Perfect for lunchboxes, coffee breaks, brunch spreads, or gifting, these mini pumpkin breads pack serious autumn flavor.

Ingredients for Cinnamon Swirl Pumpkin Bread Mini

Bread Batter:

• 1 cup all-purpose flour

• ½ tsp baking soda

• ¼ tsp baking powder

• ¼ tsp salt

• 1 tsp ground cinnamon

• ½ tsp nutmeg

• ¼ tsp ground ginger

• ½ cup canned pumpkin puree

• ⅓ cup brown sugar

• ⅓ cup granulated sugar

• 1 large egg

• ¼ cup neutral oil (like canola or vegetable)

• 1 tsp vanilla extract

 Cinnamon Swirl Mixture:

• 2 tbsp granulated sugar

• 1 tsp cinnamon

Optional add-ins: mini chocolate chips, chopped pecans, or walnuts for extra texture.

How to Make Cinnamon Swirl Pumpkin Bread Minis

Step 1: Prep Your Equipment

Preheat oven to 350°F (175°C). Grease or line mini loaf pans (typically 3–5 loaves depending on size).

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.

Step 3: Whisk the Wet Ingredients

In another bowl, combine pumpkin puree, both sugars, egg, oil, and vanilla extract until smooth.

Step 4: Combine and Fold

Slowly add the dry ingredients to the wet mixture. Gently mix until just combined—don’t overmix to keep the bread light and tender.

Step 5: Layer with Cinnamon Swirl

For each mini loaf:

1. Fill the pan halfway with batter.

2. Sprinkle a layer of the cinnamon-sugar mixture.

3. Add more batter to fill ¾ of the pan.

4. Top with more cinnamon-sugar and swirl lightly with a toothpick or knife.

Step 6: Bake to Perfection

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Enjoy

Allow to cool for 10 minutes in the pan, then remove and place on a wire rack to cool completely.

Storage and Freezing Tips

• Room Temp: Store in an airtight container for up to 4 days.

• Fridge: Keeps well for up to 1 week (reheat slices for best texture).

• Freezer: Wrap tightly and freeze up to 3 months. Thaw at room temperature or reheat in the microwave for 15–20 seconds.

Pro Tips for the Best Pumpkin Bread Minis

• Use 100% pure pumpkin puree for best flavor and moisture.

• Don’t skip the swirl—it’s what gives these mini loaves their signature cinnamon-sugar ribbon.

• Adjust the bake time based on your specific mini loaf pan size. Some pans vary in depth and shape.

• Make a glaze (powdered sugar + milk + vanilla) and drizzle over the top for an extra indulgent finish.

• Gift-ready: Wrap each mini in parchment and twine for adorable fall gifts.

Variations on Cinnamon Swirl Pumpkin Bread Mini

Mini Pumpkin Bread with Cream Cheese Center

Add a dollop of sweetened cream cheese in the center for a cheesecake-style surprise.

Chocolate Cinnamon Pumpkin Minis

Add mini chocolate chips to the batter for rich fall sweetness.

Gluten-Free Pumpkin Bread Minis

Substitute with a 1:1 gluten-free flour blend and add ¼ tsp xanthan gum if needed.

Nutrition Estimate (Per Mini Loaf, based on 5 minis)

• Calories: ~220

• Fat: 9g

• Carbs: 30g

• Sugar: 18g

• Protein: 2g

Why These Mini Pumpkin Breads Are a Must-Bake

Cinnamon Swirl Pumpkin Bread Minis are the perfect treat when you want the essence of fall in a smaller, shareable form. They come together quickly, stay moist for days, and are absolutely packed with that cozy pumpkin spice goodness. Whether you’re baking for a party or a quiet morning coffee, these little loaves will warm hearts (and bellies).

 Conclusion: Make Your Fall Mornings Magical

Ready to fill your kitchen with the warm, sweet scent of cinnamon and pumpkin? These Cinnamon Swirl Pumpkin Bread Minis are simple to make, absolutely delicious, and undeniably adorable. Try them today—and don’t forget to double the batch. They disappear fast!

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FAQ – Cinnamon Swirl Pumpkin Bread Mini

1. Can I make this recipe in a regular loaf pan?

Yes, just adjust the bake time to 50–60 minutes for a full-size loaf. Use the same layering method for the cinnamon swirl.

2. Can I use pumpkin pie filling instead of puree?

No. Pumpkin pie filling contains added sugar and spices that will alter the recipe’s balance. Use pure pumpkin puree.

3. What’s the best mini loaf pan size?

Mini pans vary, but aim for ones that hold about 1 cup of batter. Check for doneness early as bake times may vary.

4. How do I prevent the swirl from sinking?

Layer it between two even portions of batter, and gently swirl with a knife—don’t overmix.

5. Can I make this recipe dairy-free?

Yes! It’s naturally dairy-free as long as you don’t add cream cheese or butter-based toppings.

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